MOUNDS BALLS
I make these bite-sized treats as gifts for friends-and I get lots of thank-you notes in return. The mailman doesn't mind delivering them, though. He gets a box of candy, too! We have three generations of family working together on our dairy farm in the "thumb" of Michigan. Everyone agrees these milky morsels promote our product deliciously. -Kathy Dorman, Snover, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 7 dozen candies.
Number Of Ingredients 12
Steps:
- In bowl, cream together butter and sugar. Add coconut, milk, walnuts and vanilla; stir until blended. Chill until slightly firm; roll into walnut-sized balls. Insert a toothpick in each ball. Place balls on baking sheets; freeze. In double boiler over simmering water, melt chocolate chips, chocolate squares and paraffin wax. Keep warm over hot water. Using picks as handles, dip frozen balls into chocolate mixture; stick picks upright into was paper-covered Styrofoam sheet. Chill until firm. Remove picks and package candy in individual paper liners. (May also be frozen.)
Nutrition Facts : Calories 111 calories, Fat 7g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 18mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
MOUNDS BARS
These taste just like the candy bar! I sometimes add almonds to make it like an Almond Joy. Very Yummy! I don't know exactly how many servings this makes, it depends on the size you would like.
Provided by Smile1968
Categories Bar Cookie
Time 40m
Yield 15-20 serving(s)
Number Of Ingredients 6
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.
- I usually sprinkle the chocolate chips over the top and put back into the warm oven for a minute or so and then spread it over the bars with a butter knife.
- Sometimes when you cut the bars after the chocolate hardens,the squares don't come out very uniform. Try taking a butter knife while the chocolate is still warm and run it over the bars in the sizes you want, so that when the chocolate does harden the pieces come out better.
Nutrition Facts : Calories 354.9, Fat 19.6, SaturatedFat 12.3, Cholesterol 25.3, Sodium 172.7, Carbohydrate 45.3, Fiber 2.1, Sugar 37.9, Protein 4.2
MOUND BARS
Coconut bars on a graham crust topped with chocolate.
Provided by ROSEYPET
Categories Desserts Cookies Bar Cookie Recipes
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 219.2 calories, Carbohydrate 28.4 g, Cholesterol 15.7 mg, Fat 11.9 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 7.5 g, Sodium 109.4 mg, Sugar 23 g
MOUNDS
My dad has a special affection for See's candy, and he made sure that at least a couple pounds were at the table every holiday. At the end of the day, all that was left were a few coconut pieces with a tiny, investigative corner bitten off. These days, though, I'm putting coconut on just about everything (see Dressing Up Your Donut, page 131). This recipe is inspired by the coconut delights that See's is famous for everywhere except my parents' house. Here, too, are a couple quick tips for melting chocolate: (1) Make sure there's no water in your bowl before you melt the chocolate or it will separate and be gross, and (2) if you are a microwave user, you can zap the chocolate chips for 30 seconds on high, then stir until the chips are melted.
Yield makes 24
Number Of Ingredients 8
Steps:
- Line 2 rimmed baking sheets with parchment paper and set aside.
- In a large bowl, combine 2 1/4 cups of the powdered sugar, the agave nectar, rice milk, coconut oil, salt, and vanilla and stir with a rubber spatula until incorporated. Add the shredded coconut and stir until fully combined.
- Dust a work surface with the remaining 1/4 cup of powdered sugar. Place the coconut mixture on the sugar and roll it around to coat it. Transfer the mixture to one of the baking sheets and, using the palms of your hands, press down until the mixture is about 1 inch thick. Chill in the freezer for 20 minutes.
- Using a melon-baller, scoop the coconut mixture into your palm one scoop at a time. Form the mixture into a small rectangle and arrange it on the second baking sheet. Repeat until all the coconut mixture is used. Return the coconut squares to the freezer for 20 minutes more.
- Meanwhile, put the chocolate chips in a heavy-bottomed saucepan and melt over low heat. Using two forks or chopsticks, roll each coconut rectangle around in the chocolate to coat. Put the mound back on the baking sheet and repeat with the remaining coconut and chocolate. Refrigerate for 30 minutes and serve.
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Servings 36Total Time 1 hr 30 minsCategory Tags
- Heat oven to 300°F. Line cookie sheet with parchment paper or generously grease. Remove wrappers from candy bars; chop and set aside. Place 2 cups coconut in deep, medium bowl; set aside.
- Stir together remaining 2-1/2 cups coconut, flour and salt in large bowl. Stir in sweetened condensed milk and vanilla, stirring until well blended. Fold in candy pieces. Drop slightly heaping teaspoons mixture into bowl of coconut. Roll in coconut until well coated. Place on prepared cookie sheet.
- Bake 12 to 14 minutes or until bottoms begin to brown. Remove from cookie sheet to wire rack. Cool completely.
- Line tray with wax paper. Place chocolate chips and shortening in small microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
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