Out-of-bounds Candy Bars 1 1/4 c Unsweetened Coconut;
1/2 c Milk;
2 ts Cornstarch;
1 ts White vanilla extract;
1 Recipe of Semisweet Dipping Chocolate
Combine 1/4 c of the coconut, the milk, gelatin and cornstarch in blender; blend until smooth. Pour into small saucepan, cook and stir over medium heat until slightly thickened. Remove from heat and stir vanilla and remaining coconut. Form into 8 bars, allow to firm cool completely. Dip in chocolate. Out-of-bounds Candy Bars printer friendly version located here.
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