Instructions: Todd Wilbur.

Blend the condensed milk and vanilla. Add the powdered sugar to the above mixture a little bit at a time, stirring until smooth. Stir in the coconut.

The mixture should be firm. Pat the mixture firmly into a greased 9 X 13 X 7 inch pan. Chill in the refrigerator until firm. In a double boiler over hot (not boiling) water, melt the chocolate stirring often. You may also use a microwave oven. Place the chips in a bowl and heat for 1 minute on high, stir, then heat for 1 minute more. Remove the coconut mixture from the refrigerator and cut it into 1 X 2-inch bars. Set each coconut bar onto a fork and dip into the chocolate. Tap the fork against the side of the pan or bowl to remove any extra chocolate. Air dry at room temperature on waxed paper. This could take several hours, but chocolate sets best at cool room temperature (below 70 degrees F). You may speed up the process by placing the bars in the refrigerator for about
30 minutes.

Makes about 3 doz. bars

Peter Paul Almond Joy And if you feel like a nut, follow the above recipe with these changes:
1. Add 1 cup dry-roasted almonds to the list of ingredients.

2. Substitute milk-chocolate chips for semisweet chocolate.

3. In step 8, place two almonds atop each bar before dipping

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