Recipe - Coconut Chocolate Candy

Three fourths cup Butter
14 ounce Sweetened condensed milk
2 teaspoon Vanilla extract
One half teaspoon Salt
5 2/3 cup Powdered sugar
1 pound Flaked coconut
1 pound Pecans, finely ground
3 ounce Paraffin (One half block)
1 One half pound Semisweet chocolate morsels

In a large saucepan, melt the butter over low head and do not allow to
brown. Whisk in the condensed milk, vanilla, and salt. Then add the
powdered sugar, coconut, and pecans. Mix quickly; you will have to use your
hands. Coat a 9 x 13inch baking pan with vegetable spray. Transfer the
candy mixture to the pan and pat it firmly in place. Cover and store in the
coldest part of your refrigerator overnight. In a double boiler set over
hot (not boiling) water, melt thr paraffin and chocolate chips. Cut the
coconut candy into 1 inch squares. Using a toothpick, dip the candy into
the chocolate to coat. Place on waxed paper to harden. Will probably need
to be hardened in the refrigerator and stored there. Ruth from PA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini