Triple-Layer Coconut and Chocolate Truffle ("Multi-Colored Maria-Mole")

Add the gelatin to the cold water and let it soften

Heat the mixture over low heat, stirring constantly, until the gelatin is fully dissolved

Remove from heat

Combine the Karo syrup and vanilla extract in a large bowl

Add the softened gelatin mixture to the bowl and stir until well combined

Beat the mixture with an electric mixer until it thickens (about 15 minutes)

Meanwhile, grease a 23x16x3.5 cm mold

Sprinkle one-third of the chocolate and one-third of the sprinkles over the bottom of the mold

Pour the truffle mixture into the mold and top with layers of chocolate, coconut, and sprinkles, repeating this process until all the ingredients are used

Let it set at room temperature (not in the refrigerator) until firm

Release the edges from the mold with a knife

Unmold and cut into squares with a sharp knife, wet with cold water

If desired, dip each square into your preferred coating to cover all sides

If making a larger quantity, coat each mold individually.