Peter Paul Mounds And Almond Joy

INGREDIENTS

INSTRUCTIONS

Blend the condensed milk and vanilla add the powdered sugar to the
abovemixture a little bit at a time stirring until smooth. Stir in the
coconut. The mixture should be firm. Patt he mixture firmly into a
greased 9 x 13 x 2 ich pan chill in the refo until firm IN a double
boiler over hot not boilng water melt the chocolate stirring often.
You may also use a micro. Remove the coconut mixture from the refo  and
cut it into 1 x 2 inch bars. Set each coconut bar onto a fork and  dip
it into the chocolate. Tap the fork aganst the side of the pan or  bolw
to remove any excess chocolate. Air dry at room temp on waxed  paper
for several hours, you may speed up the process by putting in
refrigerator for 30 min. 3 dozen bars And if you feel like a nut
follow the above recipe with these changes add 1 cup dry roasted
almonds to the list of ingredients, substitute milk chocolate chips
for semisweet chocolate, at the end put 2 amonds atop each bar before
dipping. Busted by Ramona Posted to recipelu-digest Volume 01 Number
377 by Sewgoode <Sewgoode@aol.com> on Dec 17, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5274
Calories From Fat: 1737
Total Fat: 216.5g
Cholesterol: 48.2mg
Sodium: 259.2mg
Potassium: 540.1mg
Carbohydrates: 908.9g
Fiber: 40.1g
Sugar: 476.8g
Protein: 39.8g