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Ingredients
- 1 pound sweetened flake coconut
- 1 pound confectioners’ sugar
- 3 ounces pecan pieces
- 1 can (14 ounce) sweetened condensed milk
- 78 pecan halves (about 6 ounces)
- 24 ounces semisweet chocolate chips (two 12-ounce bags)
- 1/4 cup vegetable shortening, divided
Details
Servings 26
Adapted from mail.aol.com
Preparation
Step 1
Combine the coconut and confectioners’ sugar in a large bowl.
If you see clumps of coconut sticking together as you stir, break them apart.
Stir in the 3 ounces pecan pieces until evenly dispersed.
Add the sweetened condensed milk and stir.
The mixture will be very thick.
Use your hands to incorporate all the ingredients when it gets too difficult to stir together using a utensil.
When all the ingredients are thoroughly mixed, gather the candy in to a ball and place it on a sheet of parchment.
Divide the ball in two pieces.
Shape the dough by rolling it under your palms and squeezing it into a 13-inch long tube/log shape.
Roll each log in a piece of waxed paper and twist the ends;
freeze until firm, about 40 minutes.
Work with one piece of frozen dough at a time.
Unroll it from the waxed paper and flatten it gently.
Cut each piece into 1x3-inch pieces using a bench scraper or pizza cutter.
Arrange the pieces on large baking sheet covered in waxed paper.
Place 12 ounces of chocolate chips in a large microwave safe bowl.
Add 2 tablespoons vegetable shortening.
Heat in the microwave at 100% power at 30 second increments until the candy and shortening can be stirred smooth.
Let cool slightly.
Dip cut pieces of candy, one at a time, into the chocolate using two forks to turn the candy.
Place the dipped candy back onto the waxed paper. While the chocolate is unset, add 3 pecan halves on top.
Repeat until 13 candy bars are dipped and decorated with the pecan halves.
Let the candy bars set, about 3 hours
Repeat the process with the second 12 ounces and 2 tablespoons of shortening, and the remaining pieces of coconut candy.
Store the candy bars in an airtight container in the refrigerator.
Bring to room temperature before serving.
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