Mounds Candy Bar - cooking recipe

Ingredients

2 (12 oz.) bags coconut
1 lb. confectioners sugar
1/2 c. margarine
1 tsp. vanilla
1 can sweetened condensed milk
1/2 bar thick paraffin wax
1 (12 oz.) bag chocolate chips

Preparation

Mix together coconut, confectioners sugar, margarine, vanilla and milk; press into 2 long Pyrex dishes and chill overnight or place in freezer 10 to 15 minutes.
Melt paraffin and chocolate chips in double boiler over low heat.
Stir to blend.
Cut coconut into squares and using toothpicks, dip into chocolate mixture.
Let cool on waxed paper or foil.
Keep refrigerated.