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
MOUNDS CANDY BARS
These mounds bars are easy to make and rich with dark chocolate and a coconut filling consisting of shredded coconut, coconut oil and agave. http://www.elanaspantry.com/mounds-candy-bars/
Provided by Elanas Pantry
Categories Candy
Time 30m
Yield 9 mounds bars, 4-6 serving(s)
Number Of Ingredients 4
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.
ALMOND JOY BARS
These are so Yummy! They really do taste like an Almond joy candy bar. I usually make these for Christmas, but I tend to also make them for pot lucks or other family functions. These are a huge hit. Trust me, you will Love them!
Provided by Smile1968
Categories Bar Cookie
Time 40m
Yield 25-30 serving(s)
Number Of Ingredients 7
Steps:
- Melt margarine,stir in sugar and graham crackers until all worked in together.
- Pat in the bottom of a 9x13 pan.
- Bake in a 350 degree oven for 10 minutes.
- while the crust is baking, mix the sweetened condensed milk with the coconut until all the coconut is incorporated with the sweetened condensed milk.
- I usually chop the almonds up as the bars cut easier when they are chopped rather than left whole, but that is a personal choice.
- When the crust is out of the oven, spread filling over the crust. Once the filling is spread, sprinkle the toasted almonds over the filling.
- Bake the bars for 20 minutes or until light golden brown.
- Once you take the bars out of the oven, I turn my oven off, sprinkle the chocolate chips over the bars and return to oven for a few minutes until the chips are melted enough to spread with a knife.
- I have found over the years that scoring the bars while the chocolate is still soft, helps when cutting the bars after they have cooled. Other wise when you cut the cooled bars, they don't seem to cut cleanly and neatly. I also cut them into tiny bite size pieces, they are very rich and by cutting them small, they go alot further.
Nutrition Facts : Calories 345.8, Fat 19.6, SaturatedFat 8, Cholesterol 10.8, Sodium 162.1, Carbohydrate 40.9, Fiber 2.4, Sugar 35, Protein 5.7
ALMOND JOY CHOCOLATE BARK
I'm slightly obsessed with Mounds and Almond Joy this week. I've been making tons of coconut, chocolate and almond recipes the last few days. So far, this one for gluten free Almond Joy Chocolate Bark is my family's favorite. I like the way the toasted coconut adds a tiny crunch to the bigger crunch of the almonds, all of it enrobed in delicious dark chocolate, of course. Go ahead and try some, see for yourself! http://www.elanaspantry.com/almond-joy-chocolate-bark/
Provided by Elanas Pantry
Categories Candy
Time 2h10m
Yield 1 batch, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Melt chocolate over very low heat.
- Pour chocolate into a parchment lined 8x8 inch baking dish.
- Scatter almonds and 3 tablespoons of coconut over chocolate.
- Using a spatula spread the mixture evenly back and forth to ½ inch thickness.
- Sprinkle remaining tablespoon of coconut on top of mixture.
- Place bark in fridge for 2 hours to set.
- Break into square bars.
- Serve.
Nutrition Facts : Calories 379.8, Fat 36.9, SaturatedFat 18.5, Sodium 85.6, Carbohydrate 21.2, Fiber 10.4, Sugar 3.8, Protein 10.2
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EASY HOMEMADE MOUNDS BARS AND ALMOND JOY BARS
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Reviews 44Estimated Reading Time 7 mins
- To make the coconut layer of homemade mounds bars, start by melting the coconut oil and honey over low heat until soft. Don’t overheat. Whisk to combine. Add the extract and coconut flakes. Alternatively, just dump it all in a bowl and mash together with your hands until well blended.
- To make the coconut and almond layer of homemade almond joy bars, start by melting the coconut oil and honey over low heat until soft. Don’t overheat. Whisk to combine. Add the almond extract and coconut flakes. Alternatively, just dump it all in a bowl and mash together with your hands until well blended.
- To assemble the candy, you can use a standard 12 compartment muffin tin or two miniature muffin tins with 12 compartments. Another option is candy molds. I purchased a Wilton 24 compartment silicon mold with 1.5 x 1.5 inch squares and a plastic Make’n Mold 12 compartment peanut butter cup mold. One recipe filled the silicon mold and the peanut butter cup mold, and left a little extra chocolate that I poured into the mini muffin cups.
- Divide the coconut mixture evenly between your compartments. Make sure you get an even mixture of coconut flakes and coconut oil. Press firmly into pan/mold to get a solid candy with no air pockets. If making almond joy bars, place one or more almonds in each compartment.
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