Mini-Mounds - cooking recipe

Ingredients

1 c. Eagle Brand milk
1 1/4 c. margarine
2 lb. confectioners sugar
2 (8 oz.) pkg. coconut
2 1/2 c. chopped pecans
1/3 block paraffin
3 (12 oz.) bag chocolate chips

Preparation

Melt margarine.
Pour into extra large mixing bowl.
Pour in sugar and mix well.
Add coconut and pecans and mix well.
Pour into 9 x 12-inch pan and put in freezer for 45 minutes.
Remove and cut into bite sized pieces.
Melt chocolate in double boiler with paraffin and dip pieces into chocolate.
Keep chocolate in double boiler while dipping.