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
SUSIE'S MOUNDS BARS
My friend makes these decadent little morsels at Christmastime. Simple ingredients make these quick, easy and to die for.
Provided by BakinBaby
Categories Candy
Time 30m
Yield 25 serving(s)
Number Of Ingredients 7
Steps:
- Mix graham cracker crumbs, sugar and melted butter, spread evenly into the bottom of a 13x9 pan; bake 8-10 minutes at 350°F.
- Combine coconut and condensed milk.
- Spread on top of graham cracker layer ( It's easier to spread if you use your pinkies).
- Bake 12-15 minutes at 350°F.
- While coconut mixture is baking, melt chocolate chips and peanut butter in a heavy pan.
- Pour melted chips on top of baked coconut/graham cracker mixture; dust top lightly with finely ground graham cracker crumbs.
- Refrigerate until bars are hardened. Let sit at room temperature for awhile then you can cut into small pieces.
- Warning, this is not WW friendly! LOL.
More about "mounds bar truffles food"
3 INGREDIENT COCONUT TRUFFLES | 12 TOMATOES
From 12tomatoes.com
4.5/5 (30)Servings 18Cuisine AmericanCategory Dessert
- In a large bowl add coconut flakes. Slowly pour in condensed milk and stir with a rubber spatula. If mixture doesn’t hold together you may need to add just a bit more coconut. Finish mixing by hand. Once blended well, the mixture should easily be formed into balls that keep their shape.
- Melt the chocolate in a microwave-safe bowl, using short intervals in the microwave. Stir between each interval and stop once the chocolate has just barely melted.
- Dip each ball into the melted chocolate and place back onto baking sheet. Optional: dust each truffle with coconut before chocolate sets. Refrigerate for at least one hour more before serving.
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From detoxinista.com
4.8/5 (12)Total Time 30 minsCategory DessertCalories 161 per serving
- In a medium bowl, combine the shredded coconut, coconut oil, honey, water, vanilla and salt, and mix well. Allow the mixture to rest for 5-10 minutes, so that the dried coconut will absorb some of the moisture.
- Using a tablespoon or cookie scoop, drop the coconut mixture onto a plate lined with parchment paper, creating bite-sized mounds. (The mounds will be fragile at this point, but will firm up soon!)
- Place the plate in the freezer for 15-20 minutes, to allow the coconut mounds to firm up. They should become pretty solid, thanks to the coconut oil!
- While the coconut filling is setting in the freezer, this is the perfect time to start melting the dark chocolate. Since I don't own a microwave, I use the oven to melt my dark chocolate chips--> placing them in a 400-degree oven for 5 minutes does the trick!
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