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.
Tips & Tricks
These charming Christmas wreaths are festive and tasty.
Apple Berry Crisp
Follow these simple steps to make a classic, all-American dessert.
HOW TO CUT CANDIES:
Use sharp knife to cut candy into pieces, dipping knife in warm water after each cut.
Omit shortening. Prepare candy using BAKER'S White Chocolate and JELL-O Lime Flavor Gelatin.