3 Ingredient Mounds Bars Food
MOUNDS BARS WITH JUST 3 INGREDIENTS RECIPE - (4/5)
Provided by SSmith
Number Of Ingredients 3
Steps:
- Mix the shredded coconut with condensed milk, mold into oblong shape, add them to freezer for 20 minutes and then dip them in melted chocolate. Stick Almonds in them and have Almond Joys be creative!!!!
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
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- In a medium bowl, mix coconut and sweetened condensed milk to make a thick and sticky paste.
- Using your hands, form some rectangles with the paste. Press firmly to make sure the rectangles will keep their shape. Every 3 or 4 rectangles, wash your hands and do not dry them completely.
- Arrange on a baking sheet lined with parchment paper and put in the freezer for about 20 minutes. This will make the candy easier to dip in chocolate. Don’t skip this part or it’ll be a mess!
- In the meantime, cut chocolate in pieces and put 2/3 of it in a microwave safe bowl.
- Microwave on medium power for 30 seconds, stir, then repeat in 15 seconds interval until the chocolate has melted. (If you prefer to melt chocolate on the stove top, place a heatproof bowl over a small saucepan filled with simmering water.
- Add 1/3 remaining chocolate and keep stirring until it is fully melted. It’s called tempering chocolate. It will allow the chocolate to have a glossy texture and to set correctly.
- It’s time for dipping now! Remove rectangles from the freezer. If you want to take you time, you can work with one rectangle at a time and leave the others in the freezer.
- Using one fork, remove rectangle from chocolate. With the other fork, remove excess chocolate and arrange your bounty on a lined baking sheet.
- Allow a few hours for the chocolate cover to set (time will vary according to where you live, how warm is your house etc.) and ENJOY!
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