Neapolitan Coconut Strips

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Prepare for an unparalleled (and unorthodox) blast of flavors in these stratified little candies. The exquisitely tender treats are emboldened with vanilla, chocolate, and coconut. Get the packaging how-to for the Neapolitan Coconut Strips. Martha Stewart Living, December 2008

Yield Makes 160 pieces

Ingredients

12 ounces white chocolate, chopped
1 can (14 ounces) sweetened condensed milk
1 1/2 ounces (3 tablespoons) unsalted butter
1/2 teaspoon coarse salt
1 vanilla bean, split and scraped, pod reserved for another use
4 ounces finely shredded unsweetened coconut (1 1/4 cup)
4 ounces finely shredded sweetened coconut (1 1/3 cup)
1 ounce milk chocolate, melted
1 drop red gel-paste food coloring

Directions

Line an 8-inch square cake pan with plastic wrap, leaving a 2-inch overhang on 2 sides. Combine white chocolate, condensed milk, butter, salt, and vanilla seeds in a medium saucepan over medium heat. Cook, stirring, until smooth. Remove from heat, and stir in both types of coconut.
Divide mixture among 3 bowls. Stir milk chocolate into 1 batch and food coloring into another. Leave third plain.
Spread milk-chocolate mixture into bottom of pan. Gently dollop plain mixture over top, covering as much surface as possible. Gently spread, then repeat with the remaining mixture. Refrigerate until firm, about 2 hours.
Unmold coconut square using plastic overhang, and discard plastic. Trim about inch each from 2 parallel sides. Cut crosswise into 1/4-inch-wide slices. Cut each slice into 1 1/2-inch-long strips. Cover, and refrigerate for up to 1 week.