About 45 minutes before serving, combine chocolate pieces, butter, and corn syrup in a 4-qt. bowl. Cook on high 3-4 minutes, stirring after 2 minutes, until chocolate is smooth. Stir in confectioners sugar and vanilla extract. Add popped corn and coconut to chocolate mixture, stirring gently until coated evenly. With back of spoon, press mixture evenly into a greased 8-inch square baking dish. Chill until firm, about 30 minutes. Cut into 2-inch squares. Makes 16 bars at 133 calories each.
Contributor: Wabash Valley Farms