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.
MOUND BARS
Coconut bars on a graham crust topped with chocolate.
Provided by ROSEYPET
Categories Desserts Cookies Bar Cookie Recipes
Yield 24
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.
Nutrition Facts : Calories 219.2 calories, Carbohydrate 28.4 g, Cholesterol 15.7 mg, Fat 11.9 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 7.5 g, Sodium 109.4 mg, Sugar 23 g
MOUNDS ICE CREAM
Rich, creamy coconut ice cream laced with coconut and dark chocolate! Nothing better....worth busting a diet for.
Provided by Lauren in Wisconsin
Categories Frozen Desserts
Time 20m
Yield 3-4 qts
Number Of Ingredients 9
Steps:
- In a heavy saucepan, combine sugar, salt and coconut and whole milk. Cook over medium heat stirring occaasionally until mixture is streaming. Reduce heat to low. In a medium bowl, slightly beat eggs. Slowly whisk half of the hot mixture into the eggs and pour all back into the saucepan. Cook over medium-low heat until slightly thickened, about 3-4 minutes. Remove from heat and refrigerate until cold or preferably overnight (get the best results this way).
- When ready to make the ice cream, stir heavy cream, coconut and vanilla into the chilled custard. Pour into the ice cream maker and freeze until thick.
- Stir the shaved chocolate into the thickened ice cream and place in freezer to harden.
Nutrition Facts : Calories 2987.2, Fat 194.4, SaturatedFat 125.9, Cholesterol 885.9, Sodium 898.5, Carbohydrate 292, Fiber 9.2, Sugar 271.9, Protein 35.6
COCONUT ICE CREAM
Make and share this Coconut Ice Cream recipe from Food.com.
Provided by noahboone
Categories Frozen Desserts
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Combine all ingredients in medium saucepan and bring to a gentle boil over medium-high heat. Cook, stirring often, until the sugar dissolves and the mixture is smooth, 1 to 2 minutes.
- Transfer to a bowl, cool to room temperature, and then cover and chill until very cold.
- Transfer to the bowl of an ice-cream maker and freeze according to manufacturer's directions.
- Serve at once, or transfer to an airtight container and freeze for up to 2 weeks.
- Makes about 1 1/2 quarts.
Nutrition Facts : Calories 583.1, Fat 42.2, SaturatedFat 37.4, Sodium 316.4, Carbohydrate 55.5, Sugar 50, Protein 4
MOUNDS CANDY BAR CAKE
Make and share this Mounds Candy Bar Cake recipe from Food.com.
Provided by Darlene Summers
Categories Dessert
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Bake cake in a 9x13-inch cake pan by the package directions.
- When cooled, split cake into 2 layers.
- In a saucepan mix sugar, marshmallows and milk.
- Bring to a boil; stir till sugar is melted. Remove from heat and then stir in coconut.
- Put the coconut mixture between split layers and on top; let cool.
- Combine milk, sugar and oleo for topping; bring to a boil.
- Stir chocolate chips in till melted.
- Frost cake with this mixture and refrigerate overnight.
- Yum Yum.
Nutrition Facts : Calories 747.5, Fat 44.3, SaturatedFat 25.4, Cholesterol 56.4, Sodium 450.6, Carbohydrate 89.7, Fiber 7.3, Sugar 63.7, Protein 8.1
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- Continue to cook over low heat, while whisking. When the mixture thickens enough to coat the back of the spoon, after about 5-7 minutes, remove the saucepan from heat.
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