Homemade Mounds Bars
Author: Lynn's Kitchen Adventures
I got the base for this recipe from Lynn's Kitchen Adventures and modified it slightly for our needs. The end products is pretty much dead on.
Ingredients
- (2) 14 ounce bags of coconut
- 1 can Eagle Brand Sweetened Condensed Milk
- ½ cup butter, softened
- 1 lb powdered sugar
- 4 cups of Hershey's Special Dark Chocolate Chips
- 2 tablespoons of butter
Instructions
- In a large bowl mix together the coconut, sweetened condensed milk, ½ cup butter, and powdered sugar. Mix well.
- Spread mixture onto a cookie sheet lined with parchment paper. Refrigerate for at least 2 hours.
- Melt 2 cups chocolate chips and 1 tablespoon of butter in the microwave stirring every 30 seconds until melted. Spread over chilled coconut mixture and chill until chocolate is set.
- Flip bars over and carefully peel or parchment paper. Melt remaining chocolate and butter. Spread over the coconut layer. Chill.
- After firm, bring to room temperature and then cut them. If the chocolate is solid these will be hard to cut. I bring them to room temperature to cut them, and then put them back in the refrigerator to store them
