Mix together coconut and Eagle Brand milk and spread over first layer.
Bake this at 325\u00b0 for 20 minutes.
Frost with the Hershey bars while hot.
Combine butter, graham cracker crumbs and sugar.
Press into a 9 x 13 in. pan.
Bake for 10 minutes in a 350 degree oven. Combine coconut and condensed milk and spread over baked crust and bake for another 15 minutes.
Remove from oven.
Lay unwrapped chocolate bars on top and spread as the chocolate melts.
Cool before cutting.
Tastes like a Mound candy bar.
he German's Sweet Chocolate bars by breaking it in half
wire rack. Cut into bars. Yields 16 large
Melt candy bars with shortening.
Remove from heat.
Add remaining ingredients and blend well.
Spread in greased 9\" square pan.
Bake at 350 degrees for 25 minutes.
Cut into bars while warm.
MINE TOOK 15! *the original recipe said 10-12 and that
ot pecan sauce, combine candy bars and heavy cream in a
/2 cups coconut. Add Mounds pieces and stir until combined
Mix coconut, milk, sugar and butter together.
Spread in a sheet cake or cookie pan.
Put in freezer for 45 minutes to 1 hour.
Remove; cut into bars.
Melt chocolate chips and paraffin in double boiler.
Dip bars into chocolate mixture (I dip them with a toothpick).
Place on wax paper to cool.
hen spread it over the bars with a butter knife.
ike the inside of a mounds bars).
Take about a half
Preheat oven to 350\u00b0.
in 13 x 9 inch baking pay, melt butter in oven.
Sprinkle crumbs over butter; pour Eagle Brand evenly on top of crumbs.
Top with remaining ingredients in order listed; press down firmly with fork.
Bake 25 minutes or until lightly browned.
Cool.
Chill if desired.
Cut into bars.
Store tightly covered at room temperature.
Makes 24 to 36 bars.
Mix coconut and milk together.
Roll into approximately 1-inch balls.
Melt chocolate bars and wax in saucepan.
Drop coconut balls into melted chocolate, then place on wax paper to cool.
Mix first 6 ingredients.
Place in a 9 x 13-inch baking pan. Bake for 25 minutes in a 350\u00b0 oven.
Mix coconut and milk; spread over bars and bake for 15 minutes longer.
Frost with the melted chocolate chips.
Cut in bars for serving.
Melt margarine and mix with graham cracker crumbs and sugar. Spread into a 9 x 13-inch baking dish.
Bake at 350\u00b0 for 10 minutes.
Mix coconut and milk together and spread over baked graham cracker crust.
Bake at 350\u00b0 for 15 minutes.
Melt chocolate chips and butterscotch chips in double boiler.
Spread melted chips over coconut layer.
Chill until firm.
Cut into bars.
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.
Melt butter over low heat.
Remove from heat, add milk and sugar gradually.
Add coconut.
Knead with hands.
Form into small bars.
Place on waxed paper and chill 30 minutes.
Dip in melted chocolate.
Can place an almond on top for an \"Almond Joy.\"
Mix graham crackers, sugar, butter and press into 9 x 13-inch pan.
Bake 10 minutes at 350\u00b0.
Mix milk, coconut and pour over crust.
Bake at 325\u00b0 for 20 minutes.
Let cool.
Melt chocolate chips and peanut butter; spread over top; cool.
Cut into bars.
Blend the milk and the vanilla.
Add the sugar a little at a time till smooth.
Stir in the coconut. The mixture should be firm.
Pat firmly into a 9x13 pan and chill till firm.
Cut into bars and dip into melted chocolate and let cool on waxed paper for several hours.
nd drizzle on top of bars.
Let chocolate firm and