"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Mounds Bars, by Margie McCarthy, is from McCarthy Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Crust: 2 c. crushed graham crackers 1/4 c. sugar 1/2 c. melted butter
Filling: 4 c. coconut 1 can Eagle brand condensed milk
Topping: 12 oz. pkg. chocolate chips 1/3 c. peanut butter
Mix crust ingredients and pat into 9" x 13" pan. Bake at 350º F for 10 minutes. Mix filling and spread on crust. Bake another 15 minutes at 350º F. Melt chips and peanut butter and spread over filling while still warm.
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