| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | St. Louis | Post1, St. louis p | 36 | Servings |
INGREDIENTS
| 5 | oz | Sweetened condensed milk |
| 1 | t | Vanilla |
| 2 | c | Powdered sugar |
| 14 | oz | Premium shredded or flaked |
| coconut | ||
| 1 | Semisweet chocolate chips – | |
| 24 oz |
INSTRUCTIONS
Blend condensed milk and vanilla. Slowly add powdered sugar, stirring until smooth. Stir in coconut. The mixture should be stiff. Pat mixture firmly into a greased 9- by 13- by 2-inch pan. Refrigerate until firm. In a microwave or a double boiler over hot (not boiling) water, melt chocolate, stirring often. Remove coconut mixture from refrigerator; cut into 1- by 2-inch bars. Set each coconut bar on a fork; dip into chocolate. Tap fork against side of pan or bowl to remove excess chocolate. Transfer bars to waxed paper. Air-dry at cool room temperature (below 70 degrees). This could take several hours. To speed up the process, refrigerate for 30 minutes. Yield: 36 bars (3 dozen). Tester's note: These are quite time-consuming to prepare. Keep the chocolate warm while you are dipping. Recipe Source: St. Louis Post-Dispatch - 12-19-1998 Adapted from "Top Secret Recipes" by Todd Wilbur (Plume/Penguin, 1993) Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 56
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 1.3mg
Sodium: 5.1mg
Potassium: 15mg
Carbohydrates: 13.3g
Fiber: 0g
Sugar: 13.2g
Protein: <1g