Chocolate-Coconut Rice Squares - cooking recipe

Ingredients

1 1/2 c. water
1/4 c. sugar
1/2 tsp. salt
1 1/2 c. Minute rice
1 c. Baker's real semi-sweet chocolate chips
1/2 c. Baker's Angel Flake coconut
1 c. Cool Whip

Preparation

Combine water, sugar and salt in medium saucepan.
Bring to a full boil.
Stir in rice.
Cover; remove from heat.
Let stand 5 minutes.
Add chips and coconut to hot rice and stir until chips are melted.
Cover and chill.
Fold whipped topping into rice mixture.
Pour into waxed paper-lined 8-inch square pan or 9 x 5-inch loaf pan.
Cover and chill until firm, about 1 hour. Remove paper and cut into squares.