How to Make Milka Choco Pause 45G

Choco-Coconut Bars

Clipper lemon & ginger organic infusion 20 stuks 45g.

Recipe Summary Choco-Coconut Bars

This recipe is very similar to the Mounds candy bar. With few ingredients, it is surprisingly easy to make.

Ingredients | Milka Choco Pause 45G

5 ounces sweetened condensed milk

1 teaspoon vanilla extract

2 cups confectioners' sugar

14 ounces flaked coconut

4 cups semisweet chocolate chips

Directions

Blend the condensed milk and the vanilla together in a bowl. Add the powdered sugar a little at a time, blending each time until smooth. Stir in the coconut. You should have a firm mixture. Pat the mixture into a greased 9 x 13 inch pan and chill until firm.

Place the chocolate chips in a microwave-safe bowl and heat on high 1 minute at a time, stirring after each minute, until melted. Remove the pan from the refrigerator and cut the coconut mixture into 1 x 2 inch bars.

Set each bar on a fork and dip into the chocolate, completely coating the bar. Let excess drip off, then set on waxed paper. Repeat for each bar. Bars will take several hours to air-dry; if you are in a hurry you can refrigerate the bars for about 30 minutes. Enjoy!

Info | Milka Choco Pause 45G

Servings: 18 Yield: 3 dozen

TAG : Choco-Coconut Bars

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