1 can Eagle Brand Milk
1 1/2 boxes powdered sugar
1 lg. bag coconut
1 stick butter
1 tsp. vanilla
4 c. chopped nuts

Mix well and spread in large shallow pan. Freeze overnight. Melt chocolate (2 large packages chocolate chips) and 1/4 bar paraffin. Cut in small squares and dip in chocolate mixture. Set on waxed paper to cool.

You can omit nuts in coconut mixture and place an almond on top of square before dipping. Tastes like Almond Joy.