Patter Paul Ounce Bar


By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 223). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]


½-lb butter or margarine

14-oz can Eagle Brand milk

2 tsp vanilla

2-lbs powdered sugar

2 pkgs (7-oz each) flaked coconut

12-oz bag semi-sweet chocolate chips

4-oz Nestle’s Milk Chocolate

3 TB melted paraffin


Combine butter or margarine with milk and vanilla, mixing well. Cover and refrigerate for 4 hours. Next, beat in powdered sugar, a little at a time, until quite stiff in texture. Then, work in coconut. Pat firmly into bottom of a greased jellyroll pan or 2 greased 9” x 13” x 2” pans. Chill until firm. Cut into 2” x 1” bars.

Over simmering water, in the top of a double-boiler, melt chocolate chips and Nestlé’s Milk Chocolate with melted paraffin until smooth.

Spear each bar with the tip of a knife. Dip to coat in warm chocolate, letting excess drip back into the pan. Air dry [on baking sheet lined with waxed paper]. Store at room temperature in a covered container for weeks. Keep away from humidity or steam.


See also…

Mondays & Memories of My Mom – Make A Plan

By TheRecipeDetective

Hi! I'm Laura Emerich and Gloria Pitzer, the ORIGINAL Secret Recipe Detective, is my mom. This website is lovingly dedicated to her memory and legacy.

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