Mounds & Almond Joy*
List of Ingredients
5 ounces sweetened condensed milk
1 teaspoon vanilla
2 cups powdered sugar
14 ounces shredded or flaked coconut
1-24 ounce semi-sweet chocolate chips
(may add 2 drops of oil to chocolate to make it shiny) Recipe
Blend the milk and the vanilla together, add sugar to this mixture a little bit at a time, stir till smooth. Stir in coconut. The mixture should be firm. Pat the mixture firmly into a GREASED 9x13x2 inch pan. Chill in the refrigerator till firm. In a double boiler over hot (not boiling) water, melt the chocolate chips, stirring often. Remove the coconut mixture from the refrigerator and cut into 1 inch x 2 inch bars. Set each bar onto a fork and dip into the melted chocolate. Tap the fork against the side of the pan to remove any excess. Air dry at room temperature on waxed paper. This could take several hours but it sets best at room temperature (below 70 degrees).
You may speed up the drying process by putting it in the refrigerator for about 30 minutes. Makes 3 dozen.
*Almond Joys- Add 1 cup roasted almonds to list above. Substitute milk chocolate chips for the semi-sweet. Place 2 almonds atop each bar before dipping.
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