Total Steps
3
Ingredients
10
Tools Needed
6
Ingredients
- 3.0 ounce paraffin
- 24.0 ounce semisweet chocolate chips
- nonstick vegetable spray
- 2.0 cup ground pecans
- 4.0 cup flaked coconut
- 1 cup powdered sugar
- 1 teaspoon salt
- 2.0 teaspoon vanilla extract
- 1.0 can condensed milk (14-oz)
- 1 cup butter
Instructions
Step 1
<a href="/technique/64W3NS5R/melt">Melt</a> butter over low <a href="/technique/XZFHRHHF/heat">heat</a> in saucepan. <a href="/technique/3CYMY2D7/whisk">Whisk</a> in condensed milk, vanilla and <a href="/technique/DPSVTKVY/salt">salt.</a> Add powdered sugar, coconut and pecans. <a href="/technique/7S3QCKWK/mix">Mix</a> quickly. <a href="/technique/B52FHCF2/turn">Turn</a> mixture onto work surface and form into rectangle with hands. <a href="/technique/XZBDDD5G/cut">Cut</a> rectangle in half. <a href="/technique/XZBDDD5G/cut">Cut</a> each half into 1-inch squares and <a href="/technique/LTNN8R88/roll">roll</a> into finger-like pieces between palms of hands or use knife to <a href="/technique/XZBDDD5G/cut">cut</a> into 1 1/2 inch fingers. Place on 15- by 10-inch jellyroll pan <a href="/technique/6BTCX64M/coated">coated</a> with nonstick vegetable spray. Cover and <a href="/technique/36R8LV5G/store">store</a> in refrigerator until firm, 1 1/2 hours or overnight.
Step 2
<a href="/technique/64W3NS5R/melt">Melt</a> chocolate chips and paraffin in <a href="/technique/R34ZSY3M/top">top</a> of double boiler over <a href="/technique/GFSF4J5F/simmering">simmering</a> water until smooth. Dip candy fingers into <a href="/technique/64W3NS5R/melted">melted</a> chocolate with fork or toothpicks and place on wax paper to set. <a href="/technique/ZSSVQ6FG/refrigerate">Refrigerate</a> until firm. <a href="/technique/36R8LV5G/store">Store</a> in airtight container.
Step 3
This recipe <a href="/technique/Q4MB2KV4/yield">yields</a> 100 pieces.