Mounds Bars - cooking recipe

Ingredients

14 oz. Eagle Brand condensed milk
12 oz. chocolate chips
14 oz. coconut
1/2 c. nuts (optional)
4 Tbsp. vegetable oil
1 pkg. Knox gelatine

Preparation

Melt chocolate with oil, spread half on wax paper and cool. Mix milk and gelatine, heat until dissolved and ready to boil. Stir in nuts and coconut.
Cool to warm and spread over chocolate. Then spread the rest of the chocolate over coconut mixture.
Cool and cut into squares.