Recipe - Peter Paul Mounds And Almond Joy

5 ounce Sweetened condensed milk
1 teaspoon Vanilla extract
2 cup Powdered sugar
14 ounce Premium coconut; shred/flake
24 ounce Semisweet chocolate chips

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 recipeludigest Volume 01 Number 377 by Sewgoode
Sewgoode@aol.com on Dec 17, 1997