peter paul mounds and almond joy

Categories
Candies
Copycat
Yield
1 Servings
MeasureIngredient
5 ounces Sweetened condensed milk
1 teaspoon Vanilla extract
2 cups Powdered sugar
14 ounces Premium coconut; shred/flake
24 ounces 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 recipelu-digest Volume 01 Number 377 by Sewgoode <Sewgoode@...> on Dec 17, 1997

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