Mounds Bars - cooking recipe

Ingredients

3 sticks oleo, melted
1 can Eagle Brand milk
2 boxes powdered sugar
2 large bags coconut
2 1/2 c. pecans
dipping chocolate
paraffin

Preparation

Mix sugar, melted oleo and milk.
Add coconut and pecans.
Mix by hand real good.
Spread in greased pan. Keep in refrigerator 2 hours or freeze about 45 minutes.
Cut in small bars.
Melt dipping chocolate with enough paraffin to thin in top of double boiler.
Dip each bar.
Put on wax paper to cool.