| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | German | 2 | 3/4 pounds | |
INGREDIENTS
| 6 | oz | Semisweet chocolate chips (1 cup) |
| 1 | Bar (4oz) sweet cooking chocolate, in small pieces | |
| 1 | Jar (7oz) marshmallow creme | |
| 2 | c | Sugar |
| 1 | cn | (5oz) evaporated milk |
| 1 | tb | Butter |
| 1 | ds | Salt |
| 1 | c | Flaked or shredded coconut |
| 1 | c | Coarsely chopped pecans |
INSTRUCTIONS
1. In a large bowl, combine chocolate chips, sweet chocolate pieces, and marshmallow creme; set aside. 2. In a heavy 3 quart saucepan, combine sugar, evaporated milk, butter, and salt. Heat to boiling over medium high heat, stirring often. Cook, stirring constantly, 5 minutes. Remove from heat and pour over chocolate mixture in bowl. Stir vigorously until chocolate is melted and well mixed. Quickly stir in coconut and pecans. Turn into a buttered 8 inch square baking pan; spread evenly. 3. Cool, then refrigerate until well chilled and firm. Cut into squares. Store, covered, in refrigerator or freeze. Posted to The Gourmet Connection Recipe Page Newsletter 02 Feb 97 by Gourmet Connection <capco@norwich.net> on Feb 02, 1997.
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