| | Directions |
- Mix together the condensed milk and vanilla.
- Add the powdered sugar a little bit at a time, stirring inbetween each addition until smooth.
- Stir in the coconut, the mixture will be thick.
- Pat this into a greased 9x13 inch pan and place it in the refrigerator for at least 3 hours but can be overnight. You want the bars to be set and firm.
- Melt the chocolate in a double boiler and stir until smooth.
- Cut the chilled bars into 1x2 inch pieces.
- Add an unsalted almond to the top if you would like the bars to be Almond Joy or leave plain for a Mounds candy.
- You can dip each into the chocolate to cover and allow to dry on waxed paper.
- An easier way might be to lay them out on waxed paper and using a silicone pastry brush, brush on the chocolate to cover each bar.
- Allow to sit and air dry until the chocolate is set.
- Store in an airtight container.
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Prep Time: 35 minutes
Cook Time: 5 minutes
|  | | Ingredients | | - | | 5 ounces sweetened condensed milk |
| - | | 1 teaspoon vanilla |
| - | | 2 cups powdered sugar |
| - | | 14 ounces coconut - flaked |
| - | | 24 ounces semisweet chocolate chips |
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