Peter Paul Mounds And Almond Joy

5 oz sweetened condensed milk
1 ts vanilla extract
2 c powdered sugar
14 oz premium coconut --
: shred/flake
1 pk semisweet chocolate chips --
: (24 ounces)
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 2 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 micro. Remove the coconut
mixture from the refrigerator 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 against the side of the pan
or bowl 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
almonds atop each bar before dipping.