Susies Mounds Bars Recipes

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.

SUSIE'S MOUNDS BARS

Steps:

• Mix graham cracker crumbs, sugar and melted butter, spread evenly into the bottom of a 13x9 pan; bake 8-10 minutes at 350°F.
• Combine coconut and condensed milk.
• Spread on top of graham cracker layer ( It's easier to spread if you use your pinkies).
• Bake 12-15 minutes at 350°F.
• While coconut mixture is baking, melt chocolate chips and peanut butter in a heavy pan.
• Pour melted chips on top of baked coconut/graham cracker mixture; dust top lightly with finely ground graham cracker crumbs.
• Refrigerate until bars are hardened. Let sit at room temperature for awhile then you can cut into small pieces.
• Warning, this is not WW friendly! LOL.

MOUNDS BARS

Steps:

• Blend the milk and the vanilla.
• Add the sugar a little at a time till smooth.
• Stir in the coconut. The mixture should be firm.
• Pat firmly into a 9x13 pan and chill till firm.
• Cut into bars and dip into melted chocolate and let cool on waxed paper for several hours.

MOUNDS 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.
• I usually sprinkle the chocolate chips over the top and put back into the warm oven for a minute or so and then spread it over the bars with a butter knife.
• Sometimes when you cut the bars after the chocolate hardens,the squares don't come out very uniform. Try taking a butter knife while the chocolate is still warm and run it over the bars in the sizes you want, so that when the chocolate does harden the pieces come out better.

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.)

COCONUT PETER PAUL MOUNDS BARS

Steps:

• Mix all candy ingredients in a bowl.
• Pour into a 9x13-inch cookie sheet.
• Chill.
• Slice into bars.
• Use toothpick to dip in chocolate coating.
• Melt paraffin in a medium pan on very low heat.
• Add chocolate chips and stir till melted (VERY LOW HEAT or chocolate will burn).
• Dip and enjoy.

MOUND BARS

Steps:

• Mix together sugar,graham crackers,& melted butter or margarine.
• Spread in a jelly roll pan and bake for 15 minutes at 350 oven.
• While in oven, mix together the Eagle Brand milk and coconut.
• Put this mixture on graham cracker crust and bake another 15 minutes or golden brown.
• Then mix frosting and put on bars.
• Cut into bars when cool.