2 sticks butter
1 can Eagle Brand milk
2 lb. powdered sugar
2 lb. coconut
2 tbsp vanilla
2 8 oz Hershey bars
6 oz. pkg. chocolate chips
4 heaping tbsp. grated wax

Mix first five ingredients together and put in a 13 x 17 pan. Chill in freezer several hours. Cut into 1 inch or smaller squares. Melt candy bars, chips and wax together. Dip coconut squares in mixture and place on waxed paper to dry. Almonds can be pressed into coconut squares before dipping.