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
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|Serving Size: 1 Serving (1319g)|
|Recipe Makes: 1|
|Calories from Fat: 3146 (58%)|
|Amt Per Serving||% DV|
|Total Fat 349.6g||466 %|
|Saturated Fat 246.2g||1231 %|
|Monounsaturated Fat 77.2g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 64.9mg||20 %|
|Sodium 395.9mg||14 %|
|Potassium 4564.5mg||120 %|
|Total Carbohydrate 648g||191 %|
|Dietary Fiber 74.9g||300 %|
|Sugars, other 573g|
|Protein 56.4g||81 %|
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Calories per serving: 5465
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