Mounds Bar
Recipe Number: 972
Contributor: charm
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Serves:
36 bars
Calories Per Serving:
Preparation Time:
Difficulty: Easy
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| Ingredients: |
Mounds Bar
5 ounces Eagle brand sweetened condensed milk
1 tsp vanilla extract
2 cups powdered sugar
14 oz premium shredded flaked coconut
24 oz package semi-sweet chocolate chips |
Almond Joy
add 1 cup dry roasted almonds to the list of ingredients
Substitute milk chocolate chips for semi-sweet chocolate
In step 8, place two almonds atop each bar before dipping
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| Cooking
Instructions: |
Blend the condensed milk and vanilla
Add the powdered sugar to the mixture a little bit at a time, stirring until smooth
Stir in the coconut; the mixture should be firm
Pat the mixture firmly into a greased 9x13x2 inch pan
Chill in the refrigerator until firm
In a double boiler over hot water (not boiling), melt the chocolate, stirring often (you may also use a microwave oven. Place the chips in a bowl and heat for one minute on high, stir, then heat for 1 more minute)
Remove the coconut mixture from the refrigerator and cut into 1x2 inch bars
Set each coconut bar onto a fork and dip into the chocolate
Tap fork against the side of the pan or bowl to remove excess chocolate
Air dry at room temperature on waxed paper. This could take several hours, but chocolate sets best at cool room temperature (below 70?). You may speed up the process by placing the bars in the refrigerator for about 30 minutes
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