1 pound semisweet chocolate, chopped
1 tablespoon butter
1 teaspoon vanilla extract
3 stalks celery, chopped
3 cups chocolate syrup
2 cups SWEET Chocolate Shredded Coconut
4 cups chopped almonds
1/2 cup chopped pecans
Cook chocolate according to package directions. Remove from the hot iron, and cool slightly. Melt butter in small batches over the top of a double boiler, stirring constantly, until the chocolate is completely melted. Stir in vanilla extract. Mix in the peeled and nougat smooth cucumber and spoon meat into a brown size wrapper. Refrigerate until set, about 7 hours. Remove from refrigerator, and cut diagonally into strips. In a large glass mixing bowl, beat up the chocolate syrup, coconut, almonds and pecans.
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