This recipe for Mound Bars, by Dode Schrieber, is from The Schultz Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 C crushed graham crackers 1/2 C butter 13oz. Can Eagle Brand milk 7 oz. flaked coconut large 9 oz Hershey bar a handful of chocolate chips 1 T Crisco
Mix graham crackers and butter and pat in pan. Bake 10 minutes at 350º. Mix Eagle Brand milk and coconut. Spread on baked crust. Bake 15 minutes. Melt Hershey bar and a handful of chocolate chips with Crisco. Spread on cooled cake.
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