Peter Paul Mounds And Almond Joy Candy Bar Recipe - Cooking Index
Peter Paul Mounds And Almond Joy Candy Bar Recipe - Cooking Index
| 5 oz | 142g | Sweetened condensed milk |
| 1 teaspoon | 5ml | Vanilla extract |
| 2 cups | 396g / 13oz | Powdered sugar |
| 14 oz | 397g | Premium coconut - shred/flake |
| 1 | Semisweet chocolate chips - (24 ounces) |
Blend the condensed milk and vanilla add the powdered sugar to the above mixture a little bit at a time stirring until smooth. Stir in the coconut. The mixture should be firm. Pat the mixture firmly into a greased 9 x 13 x 2 inch pan chill in the refrigerator until firm IN a double boiler over hot not boiling water melt the chocolate stirring often. You may also use a micro. Remove the coconut mixture from the refrigerator and cut it into 1 x 2 inch bars. Set each coconut bar onto a fork and dip it into the chocolate.
Tap the fork against the side of the pan or bowl to remove any excess chocolate. Air dry at room temp on waxed paper for several hours, you may speed up the process by putting in refrigerator for 30 min 3 dozen bars And if you feel like a nut follow the above recipe with these changes add 1 cup dry roasted almonds to the list of ingredients, substitute milk chocolate chips for semisweet chocolate, at the end put 2 almonds atop each bar before dipping.
Source:
The Olive Garden
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