Recipe - Mounds Bars

5 ounce Eagle sweetened Condensed
milk
1 teaspoon Vanilla extract
2 cup Powdered sugar
14 ounce Premium shredded or flaked
coconut
1 pack (24 ounce) semisweet
chocolate chips

Here is a recipe for Mounds or Almond Joy. It is from Top Secret Recipes by
Todd Wilbur.

Blend the condensed milk and vanilla. Add the powdered sugar to the above
mixture a little bit at a time, stirring until smooth. Stir in the coconut.
The mixture should be firm. Pat the mixture firmly into a greased 9 X 13 X
7 inch pan. Chill in the refrigerator until firm. In a double boiler over
hot (not boiling) water, melt the chocolate stirring often. You may also
use a microwave oven. Place the chips in a bowl and heat for 1 minute on
high, stir, then heat for 1 minute more. Remove the coconut mixture from
the refrigerator and cut it into 1 X 2inch bars. Set each coconut bar onto
a fork and dip into the chocolate. Tap the fork against the side of the pan
or bowl to remove any extra chocolate. Air dry at room temperature on waxed
paper. This could take several hours, but chocolate sets best at cool room
temperature (below 70 degrees F). You may speed up the process by placing
the bars in the refrigerator for about
30 minutes.

Makes about 3 doz. bars

Peter Paul Almond Joy And if you feel like a nut, follow the above recipe
with these changes:

1. Add 1 cup dryroasted almonds to the list of ingredients. 2. Substitute
milkchocolate chips for semisweet chocolate. 3. In step 8, place two
almonds atop each bar before dipping
Posted to MCRecipe Digest V1 #503 by Betty Scoggins bscoggins@why.net on
Mar 07, 1997.