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Ingredients
- 1-1/2 pounds white candy coating, chopped
- 1-1/2 cups coarsely chopped Brazil nuts, toasted
- 3/4 cup sweetened shredded coconut
- 2 cups (12 ounces) semisweet chocolate chips
Method
- In a large microwave-safe bowl, melt candy coating; stir until smooth. Stir in Brazil nuts and coconut.
- Spread onto a waxed paper-lined
- . In a microwave, melt chocolate chips; stir until smooth. Drizzle over top. Refrigerate 30 minutes or until firm. Break into pieces. Store in an airtight container.