Peter Paul Mounds/Almond Joyİ Candy Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 cups powdered sugar
5 ounces sweetened condensed milk
1 teaspoon vanilla extract
24 ounces semisweet chocolate chips (for Mounds use semisweet, for Almond Joy use milk chocolate chips)
14 ounces premium coconut; shred/flake
|
|
Directions: |
Directions:1. Blend the condensed milk and vanilla. Add the powdered sugar a little bit at a time, stirring until smooth. Stir in the coconut. The mixture should be firm.
2. Pat the mixture firmly into a greased 9x13x2-inch pan and chill in the refrigerator until firm.
3. In a double boiler over hot (not boiling) water, melt the chocolate, stirring often. You may also use a microwave.
4. Remove the coconut mixture from the refrigerator and cut it into 1x2-inch bars.
5. Set each coconut bar onto a fork and dip it into the chocolate. Tap the fork against the side of the pan to remove excess chocolate. Air dry at room temperature on waxed paper for several hours. You may speed up the process by putting the bars in the refrigerator for 30 minutes.
To make Almond Joy: Follow the same procedure above, but add 1 cup dry roasted almonds and substitute milk chocolate chips for the semisweet chocolate. Place 2 almonds on top of each bar before dipping in chocolate. |
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Peter Paul Mounds/Almond Joyİ Candy is from