Ingredients

The following ingredients have 26 Servings
  • 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)

Instruction

  • Combine the coconut and confectioners’ sugar in a large bowl. Stir well with a rubber spatula. If you see clumps of coconut sticking together as you stir, break them apart with your fingers or will the edge of a spatula. Stir in the 3 ounces pecan pieces until evenly dispersed.
  • Add the sweetened condensed milk and stir with a sturdy spatula or wooden spoon. 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. Working with one piece at a time, 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. Repeat the cutting/arranging process with remaining candy log.
  • 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, or speed setting time by refrigerating them.
  • Repeat the process with the second 12 ounces and 2 tablespoons of shortening, and the remaining 13 pieces of coconut candy.
  • Store the candy bars in an airtight container in the refrigerator. Bring to room temperature before serving.