Peter Paul Mounds and Almond Joy bars

From a “Top Secret” recipes cookbook

5 oz Eagle sweetened condensed milk
1 t vanilla
2 C powdered sugar
14 oz shredded or flaked coconut
24-oz package semisweet chocolate chips

Blend condensed milk and vanilla. Add powdered sugar, a little at a time, stirring until smooth. Stir in coconut. The mixture should be firm.

Pat firmly into a greased 9x13x2 inch pan. Chill in refrigerator until firm.

In a double boiler over hot (not boiling) water, melt chocolate, stirring often. Or, in the microwave, place the chips in a bowl and heat for 1 minute on high, then stir and heat for 1 more minute.

Remove the coconut mixture from the fridge and cut into 1×2-inch bars. Set each one on a fork and dip into the chocolate. Tap the fork against the side of the pan or bowl to remove excess chocolate.

Air-dry at room temperature on waxed paper. This could take several hours, but chocolate sets best at cool room temperature (below 70 F). You can speed up the process by placing the bars in the fridge for about 30 minutes.

If you feel like a nut, try these changes:
Substitute milk chocolate for the semisweet chocolate. Place 2 almonds atop each bar before dipping (should take about a cup of almonds).