Dark Chocolate Mounds Bar Cookies Food

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!

KIRSTEN'S DARK CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix butter, brown sugar, and white sugar together in a bowl; beat it eggs and vanilla extract until smooth and creamy. Stir flour, baking soda, salt, and baking powder into the creamed butter mixture until batter is well mixed. Fold chocolate chips into batter; spread into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes. Cool before cutting into bars.

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 CANDY BARS

Steps:

• Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate.
• Using a small paint brush, coat the bottom and sides of a mounds candy mold.
• Place mold in freezer for 10 minutes to allow chocolate to harden.
• In a small bowl, combine shredded coconut, coconut oil and agave.
• Remove mold from freezer.
• Fill chocolate lined molds with coconut mixture.
• Paint chocolate over coconut mixture to cover bars.
• Place in freezer for 10 minutes to harden.
• Remove from freezer, turn mold upside down and pop mounds out of mold.
• Serve.

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.