Mounds Bar Cookies Recipes

MOUND BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the graham cracker crumbs, sugar and melted butter or margarine. Mix and pat into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.
• Combine the condensed milk and flaked coconut. Spread over the crust and bake at 350 degrees F (175 degrees C) for 15 minutes.
• Spread the melted chocolate chips over the top. Let cool and cut into squares.

MOUNDS BAR COOKIES

Steps:

• Preheat oven to 325 degrees F.
• In a small sauce pan, combine water, butter, and sugar. Heat over medium heat, stirring frequently, until boiling. Remove from heat and stir in chocolate chips until melted.
• Add eggs and vanilla, and stir well until smooth. Add flour, baking soda, and salt, and stir until smooth and shiny. Dough will be very sticky, like brownie batter.
• Using your medium disher (or a tablespoon if you don't have one), scoop up a spoonful of dough, and push a piece of Mounds into the center. This will cause the dough to ooze out of the top a little. Use your fingers to push that excess dough over the piece of Mounds, covering it completely.
• Drop candy-filled dough balls about two inches apart onto a baking sheet lined with parchment paper or a silicone baking mat. Sprinkle each cookie with coconut, then bake for 18-20 minutes.
• Cool on baking sheet for 5-10 minutes, then transfer to cooling rack to cool completely. Enjoy with a cold glass of milk!

MOUNDS COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream together butter and sugars.
• Add in eggs, one at a time, beating well between each addition.
• Add in vanilla.
• Add 1/2 cup flour, baking soda and powder, and salt and mix well.
• Gently stir in remaining flour.
• When almost combined, stir in coconut and chocolate chips.
• Drop by tablespoonfuls onto a baking sheet about 2 inches apart.
• Bake for 14-16 minutes.
• Let cool on cookie sheet for 5 minutes and then cool completely on wire rack
• Store in an airtight container at room temperature for several days or in the freezer for several months.

MOUNDS® BAR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Melt butter in a large saucepan. Remove saucepan from heat and stir white sugar, eggs, and vanilla extract into the melted butter until thoroughly combined.
• Mix flour, cocoa powder, salt, and baking powder together in a large mixing bowl; add butter mixture to the flour mixture and stir to form a smooth batter. Pour the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely.
• Beat coconut, sweetened condensed milk, and confectioners' sugar together in the bowl of a stand mixer until very thick; spread over the cake in an even layer.
• Heat prepared frosting in the microwave until the frosting has a pourable consistency, about 75 seconds; pour over the cake and spread into an even layer. Refrigerate cake until the frosting is set, at least 15 minutes.

COCONUT PETER PAUL MOUNDS BARS

Steps:

• Mix all candy ingredients in a bowl.
• Pour into a 9x13-inch cookie sheet.
• Chill.
• Slice into bars.
• Use toothpick to dip in chocolate coating.
• Melt paraffin in a medium pan on very low heat.
• Add chocolate chips and stir till melted (VERY LOW HEAT or chocolate will burn).
• Dip and enjoy.