Mounds Coconut Cream Eggs With Hersheys Chocolate Coating Recipes

MOUNDS COCONUT CREAM EGGS WITH HERSHEY'S CHOCOLATE COATING

Steps:

• In large bowl, stir together butter, corn syrup, vanilla and salt.
• Gradually add powdered sugar and coconut, beating until blended.
• Sprinkle about 1 TBSP additional powdered sugar on flat surface; knead 5 minutes.
• Using 1 1/2 tsp mixture for each candy, shape into egg shapes.
• Place on waxed paper-lined trays or cookie sheets.
• Refrigerate 1-2 hours before dipping into chocolate coating.
• After coating, loosely cover. Store in a cool dry place.
• Coating:.
• In a saucepan over medium heat, melt chocolate and shortening.
• Whatever you do - DO NOT ADD ANY WATER. It will ruin the coating.

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.

COCONUT CREAM EGGS

Steps:

• In a mixing bowl, beat the cream cheese and butter until smooth.
• Now add the sugar and coconut, and mix in well.
• Refrigerate for 1 1/2 hours or until easy to handle.
• Using hands dusted with powdered sugar, mould rounded tablespoonfuls of coconut mixture into egg shapes.
• Place on waxed paper lined baking sheet.
• Freeze for 2 hours or until slightly firm.
• Melt chocolate chips and shortening.
• Remove eggs from the freezer a few at a time.
• Dip into chocolate mixture until completely coated.
• Return to waxed paper.
• Refrigerate until hardened.
• Store in the refrigerator.