Mounds Food

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 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.
• 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.

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.

SUSIE'S MOUNDS BARS

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.

MOUNDS CAKE

Steps:

• Make chocolate cake according to box directions.
• Heat marshmellows, milk, and sugar slowly until all melted.
• Stir in coconut and pour over cake.
• Frosting:.
• Heat sugar and milk and butter until boiling.
• Remove from heat and add chocolate chips.
• Frost.

MOUNDS BALLS

Steps:

• Mix together powdered sugar, coconut and condensed milk.
• Roll into small balls and refrigerate at least one hour.
• Melt chocolate in a double boiler and dip cooled coconut balls to coat.
• Place on parchment paper to let chocolate harden.

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.

MOUNDS BARS

Steps:

• Blend the milk and the vanilla.
• Add the sugar a little at a time till smooth.
• Stir in the coconut. The mixture should be firm.
• Pat firmly into a 9x13 pan and chill till firm.
• Cut into bars and dip into melted chocolate and let cool on waxed paper for several hours.

MOUNDS BALLS

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.)