Yield 24 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Combine the graham cracker crumbs, sugar and melted butter or margarine. Mix and pat into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes. Combine the condensed milk and flaked coconut. Spread over the crust and bake at 350 degrees F (175 degrees C) for 15 minutes. Spread the melted chocolate chips over the top. Let cool and cut into squares.
Time 40m Yield 15-20 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Combine the graham cracker crumbs, sugar and melted butter or margarine. Mix and pat into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes. Combine the condensed milk and flaked coconut. Spread over the crust and bake at 350 degrees F (175 degrees C) for 15 minutes. Spread the melted chocolate chips over the top. Let cool and cut into squares. I usually sprinkle the chocolate chips over the top and put back into the warm oven for a minute or so and then spread it over the bars with a butter knife. Sometimes when you cut the bars after the chocolate hardens,the squares don’t come out very uniform. Try taking a butter knife while the chocolate is still warm and run it over the bars in the sizes you want, so that when the chocolate does harden the pieces come out better.
Time 1h5m Yield 1 10x15 bar pan, 36 serving(s) Number Of Ingredients 10 Steps:
Mix together sugar,graham crackers,& melted butter or margarine. Spread in a jelly roll pan and bake for 15 minutes at 350 oven. While in oven, mix together the Eagle Brand milk and coconut. Put this mixture on graham cracker crust and bake another 15 minutes or golden brown. Then mix frosting and put on bars. Cut into bars when cool.
Number Of Ingredients 3 Steps:
Mix the shredded coconut with condensed milk, mold into oblong shape, add them to freezer for 20 minutes and then dip them in melted chocolate. Stick Almonds in them and have Almond Joys be creative!!!!
Time 1h5m Yield 15 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Melt butter in a large saucepan. Remove saucepan from heat and stir white sugar, eggs, and vanilla extract into the melted butter until thoroughly combined. Mix flour, cocoa powder, salt, and baking powder together in a large mixing bowl; add butter mixture to the flour mixture and stir to form a smooth batter. Pour the batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely. Beat coconut, sweetened condensed milk, and confectioners’ sugar together in the bowl of a stand mixer until very thick; spread over the cake in an even layer. Heat prepared frosting in the microwave until the frosting has a pourable consistency, about 75 seconds; pour over the cake and spread into an even layer. Refrigerate cake until the frosting is set, at least 15 minutes.
Time 40m Yield about 7 dozen candies. Number Of Ingredients 12 Steps:
In bowl, cream together butter and sugar. Add coconut, milk, walnuts and vanilla; stir until blended. Chill until slightly firm; roll into walnut-sized balls. Insert a toothpick in each ball. Place balls on baking sheets; freeze. In double boiler over simmering water, melt chocolate chips, chocolate squares and paraffin wax. Keep warm over hot water. Using picks as handles, dip frozen balls into chocolate mixture; stick picks upright into was paper-covered Styrofoam sheet. Chill until firm. Remove picks and package candy in individual paper liners. (May also be frozen.)
