Mounds Bars

Directions

1. 1
   Mix sugar, melted oleo and milk.
2. 2
   Add coconut and pecans.
3. 3
   Mix by hand real good.
4. 4
   Spread in greased pan. Keep in refrigerator 2 hours or freeze about 45 minutes.
5. 5
   Cut in small bars.
6. 6
   Melt dipping chocolate with enough paraffin to thin in top of double boiler.
7. 7
   Dip each bar.
8. 8
   Put on wax paper to cool.