Mounds Recipes

MOUNDS BALLS

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.)

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.

MOUND BARS & "ALMOND JOY" CANDY BY FREDA

Steps:

• 1. Mix powder sugar and Sweetened CONDENSED MILK together. (DO NOT USE EVAPORATED MILK) Blend well. Next add coconut, stirring till well blended. (Mixture will be thick.)
• 2. With buttered hands, form into logs to cut into 1/1/2" long pieces or roll into balls to shape for Mounds. Candy MUST CHILL until chocolate is melted and ready to dip chocolates. (Chilling candy makes for easier dipping.) Optional: see Almond Joy below; top with almond on each.
• 3. Melt chocolate chips or almond bark, on med-low heat in double boiler. Make sure this choc is THIN, to coat the candy. NOTE: If chocolate or bark gets too thick to dip candy, add a little paraffin wax to the chocolate to thin to needed consistency. Use only a little at a time. Melt into chocolate (approx 1 TBS) you can always add more as needed.
• 4. Dip each chilled Mound candy into chocolate with toothpick or small slotted spoon. Place on parchment or wax paper lined baking sheet to set... chill til set and remove from refrigerator.
• 5. FOR ALMOND JOY; Press one or two almonds slightly into top of the mounds, before dipping into chocolate.
• 6. Tip: Use buttered hands to roll your candy or Mounds, this makes it so much easier. Store in covered tin in refrigerator. Remove from refrigerator 1/2 before serving candies.

ALMOND JOY MOUNDS

Steps:

• 1. Pre-heat oven to 375°F. Lightly grease cookie sheets.
• 2. Combine dry ingredients, set aside.
• 3. In a large bowl, cream the butter and sugars together.
• 4. Beat in the eggs, one at a time.
• 5. Add the extracts.
• 6. Stir in the dry ingredients until well mixed.
• 7. Then stir in the chocolate chips, coconut, and almonds.
• 8. Drop by rounded tablespoons or using a cookie scoop onto prepared cookie sheets.
• 9. Bake for 8 to 10 minutes.
• 10. Cool on baking sheet for 5 minutes.
• 11. Remove from baking sheet to a wire rack to cool completely.