- 12 ounces BAKER'S Semi-Sweet Chocolate
- 4 teaspoons shortening
- 1 (3 ounce) package JELL-O Raspberry Flavor Gelatin
- 1 (14 ounce) can sweetened condensed milk
- 1/4 teaspoon almond extract
- 2 (7 ounce) packages BAKER'S ANGEL FLAKE Coconut
- Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave chocolate and shortening in medium microwaveable bowl on HIGH 1-1/2 minutes; stir. Microwave 1 minute; stir until chocolate is completely melted and mixture is well blended. Spread half onto bottom of prepared pan. Refrigerate 10 minutes.
- Mix dry gelatin mix, milk and extract in large bowl until blended. Stir in coconut until evenly coated; spoon over chocolate layer in pan. Press gently into chocolate layer.
- Pour remaining chocolate mixture over coconut layer; spread to completely cover coconut. Refrigerate 30 minutes or until firm. Use foil handles to lift candy from pan; remove foil before cutting candy into squares.