Mounds or Almond Joy Bars Recipe
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Ingredients: |
Ingredients: 5 oz Eagle Brand sweetened condensed milk
1 tsp. vanilla extract
2 cups powdered sugar
14 oz. shredded or flaked coconut
24 oz. pkg. semi sweet chocolate chips
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Directions: |
Directions:Blend condensed milk and vanilla. Add the powdered sugar to the above mixture a little at a time stirring until smooth. Stir in the coconut. The mixture should be firm. Pat the mixture firmly into a greased 13" x 9" x 2" pan. Chill in the refrigerator until firm. In a double boiler over hot (not boiling) water, melt the chocolate, stirring often. Remove the coconut mixture from the refrigerator and cut into 1" x 2" bars. Set each coconut bar onto a fork and dip into the chocolate. Tap the fork against the side of the pan or bowl to remove any excess chocolate. Air dry at room temperature on waxed paper. This could take several hours but chocolate sets best at room temperature (below 70ºF). You may speed up the process by placing the bars in the fridge for about 30 minutes.
For almond joy bars, add 1 cup dry roasted almonds to the recipe. Substitute milk chocolate for semi-sweet chocolate. Place 2 almonds on the top of each bar before dipping. |
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