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Coconut chocolate candy

Yield: 100 Servings

Ingredients:

• 3/4 c Butter
• 14 oz Sweetened condensed milk
• 2 ts Vanilla extract
• 1/2 ts Salt
• 5 2/3 c Powdered sugar
• 1 lb Flaked coconut
• 1 lb Pecans finely ground
• 3 oz Paraffin (1/2 block)
• 1 1/2 lb Semisweet chocolate morsels

Instructions:

In a large saucepan melt the butter over low head and do not allow to brown. Whisk in the condensed milk vanilla and salt. Then add the powdered sugar coconut and pecans. Mix quickly; you will have to use your hands. Coat a 9 x 13-inch baking pan with vegetable spray. Transfer the candy mixture to the pan and pat it firmly in place. Cover and store in the coldest part of your refrigerator overnight. In a double boiler set over hot (not boiling) water melt thr paraffin and chocolate chips. Cut the coconut candy into 1 inch squares. Using a toothpick dip the candy into the chocolate to coat. Place on waxed paper to harden. Will probably need to be hardened in the refrigerator and stored there. Ruth from PA

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