Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c (1-1/2 sticks butter)
1 14 oz. can sweetened
-condensed milk
2 ts Vanilla
1/2 ts Salt
5 2/3 c Confectioners' sugar (1-1/2
-boxes)
1 lb Flaked coconut
1 lb Pecans, finely ground
3 oz Paraffin (1/2 block)
1 1/2 lb Semisweet chocolate morsels

In a large saucepan, melt the butter over low heat but do not allow to
brown. Whisk in the condensed milk, vanilla and salt. Then add the
confectioners' 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 in place
firmly, using the palm of your hand to smooth the surface evenly.
Cover and store in the coldest part of your refrigerator overnight.

In a double boiler set over hot (not boiling) water, melt the
paraffin and chocolate chips. Cut the cold candy into i-inch squares
and , using a toothpick, dip the candy into the chocolate. Put on a
cookie sheet lined with wax paper, then place in the refrigerator to
harden. When the candy has set, transfer to storage containers and
keep refrigerated until served.

From: Cooking From Quilt Country Shared by: Pat Stockett
From: Pat Stockett Date: 05-27-95 (159) Fido:
Cooking

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