Mounds Bar Truffles Recipes

MOUNDS BALLS

Steps:

• In bowl, cream together butter and sugar. Add coconut, milk, walnuts and vanilla; stir until blended. Chill until slightly firm; roll into walnut-sized balls. Insert a toothpick in each ball. Place balls on baking sheets; freeze. In double boiler over simmering water, melt chocolate chips, chocolate squares and paraffin wax. Keep warm over hot water. Using picks as handles, dip frozen balls into chocolate mixture; stick picks upright into was paper-covered Styrofoam sheet. Chill until firm. Remove picks and package candy in individual paper liners. (May also be frozen.)

EASY ORANGE CREAMSICLE TRUFFLES

Steps:

• Pour the white chocolate chips into a medium, heat-safe bowl. Add the orange extract and food coloring; set aside.
• In a medium sauce pan, heat the butter over low heat until melted. Increase the heat to medium and add the heavy whipping cream; whisk to combine. Cook just until the mixture begins to simmer. Do not allow it to simmer for more than a couple of seconds. Immediately remove the pan from the heat and pour the liquid over top of the white chocolate.
• Immediately whisk until the chocolate is melted and the mixture is smooth and creamy.
• Cover the bowl and refrigerate until the white chocolate orange ganache is chilled and firm.
• Scoop the chilled ganache into 12 small balls and roll between your hands until smooth. Roll each ball in powdered sugar.
• Chill the truffles in the refrigerator until firm, or about 1 hour.

MOUND BARS

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.

MOUNDS BAR TRUFFLES

Steps:

• In a medium bowl, combine the shredded coconut, coconut oil, honey, water, vanilla and salt, and mix well. Allow the mixture to rest for 5-10 minutes, so that the dried coconut will absorb some of the moisture. Using a tablespoon or cookie scoop, drop the coconut mixture onto a plate lined with parchment paper, creating bite-sized mounds. (The mounds will be fragile at this point, but will firm up soon!) Place the plate in the freezer for 15-20 minutes, to allow the coconut mounds to firm up. They should become pretty solid, thanks to the coconut oil! While the coconut filling is setting in the freezer, this is the perfect time to start melting the dark chocolate. Since I don't own a microwave, I use the oven to melt my dark chocolate chips-> placing them in a 400-degree oven for 5 minutes does the trick! Note: Alternatively, you could skip the chocolate chips and make your own raw chocolate coating instead. (This recipe would work great!) The only problem with raw chocolate is that it doesn't last long at room temperature, so store-bought dark chocolate works better for serving to company or at a party. Using a spoon, coat each coconut mound with a dollop of melted chocolate, spreading the coating around evenly to cover every last inch! If you'd like to coat the bottoms, as well, allow the first coating of chocolate to set in the freezer (about 10 minutes) then dip the bottoms in chocolate and freeze again on the parchment paper to set. Serve slightly chilled for best texture, and enjoy!