Mound Bars Almond Joy Candy By Freda Recipes

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MOUND BARS



Mound Bars image

Coconut bars on a graham crust topped with chocolate.

Provided by ROSEYPET

Categories     Desserts     Cookies     Bar Cookie Recipes

Yield 24

Number Of Ingredients 6

2 cups graham cracker crumbs
¼ cup white sugar
½ cup melted butter
1 (14 ounce) can sweetened condensed milk
2 cups flaked coconut
1 (12 ounce) package semisweet chocolate chips, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the graham cracker crumbs, sugar and melted butter or margarine. Mix and pat into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.
  • Combine the condensed milk and flaked coconut. Spread over the crust and bake at 350 degrees F (175 degrees C) for 15 minutes.
  • Spread the melted chocolate chips over the top. Let cool and cut into squares.

Nutrition Facts : Calories 219.2 calories, Carbohydrate 28.4 g, Cholesterol 15.7 mg, Fat 11.9 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 7.5 g, Sodium 109.4 mg, Sugar 23 g

MOUND BARS & "ALMOND JOY" CANDY BY FREDA



Mound Bars &

Is it possible that Freda's candies are even creamier and more delicious than their namesakes? YES! These delightful bites are perfect for the holidays or anytime you're in need of a sweet treat.

Provided by FREDA GABLE @cookin4me

Categories     Candies

Number Of Ingredients 10

MOUND'S
MIX 1ST 3 ITEMS TOGETHER, MIX WELL
1 lb - bag sweetened coconut
1 lb- box(es) powdered sugar
1 can(s) (Eagle brand) 14 oz size sweetened condensed milk, (do not use evaporated milk)
3 C - almonds
DIPPING CHOCOLATE:
1 - bag chocolate chips or chocolate almond bark
IF CHOC/BARK IS TOO THICK TO DIP CANDY
- see note below: parrafin wax as needed, approx. 1/2 block wax to 1 1/2 lb chocolate (add to chocolate little at a time in small chunks ) this keeps your chocolate thin when dipping

Steps:

  • Mix powder sugar and Sweetened CONDENSED MILK together. (DO NOT USE EVAPORATED MILK) Blend well. Next add coconut, stirring till well blended. (Mixture will be thick.)
  • With buttered hands, form into logs to cut into 1/1/2" long pieces or roll into balls to shape for Mounds. Candy MUST CHILL until chocolate is melted and ready to dip chocolates. (Chilling candy makes for easier dipping.) Optional: see Almond Joy below; top with almond on each.
  • Melt chocolate chips or almond bark, on med-low heat in double boiler. Make sure this choc is THIN, to coat the candy. NOTE: If chocolate or bark gets too thick to dip candy, add a little paraffin wax to the chocolate to thin to needed consistency. Use only a little at a time. Melt into chocolate (approx 1 TBS) you can always add more as needed.
  • Dip each chilled Mound candy into chocolate with toothpick or small slotted spoon. Place on parchment or wax paper lined baking sheet to set... chill til set and remove from refrigerator.
  • FOR ALMOND JOY; Press one or two almonds slightly into top of the mounds, before dipping into chocolate.
  • Tip: Use buttered hands to roll your candy or Mounds, this makes it so much easier. Store in covered tin in refrigerator. Remove from refrigerator 1/2 before serving candies.

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