Mix together coconut and Eagle Brand milk and spread over first layer.
Bake this at 325\u00b0 for 20 minutes.
Frost with the Hershey bars while hot.
Combine butter, graham cracker crumbs and sugar.
Press into a 9 x 13 in. pan.
Bake for 10 minutes in a 350 degree oven. Combine coconut and condensed milk and spread over baked crust and bake for another 15 minutes.
Remove from oven.
Lay unwrapped chocolate bars on top and spread as the chocolate melts.
Cool before cutting.
Tastes like a Mound candy bar.
bars. Serve cold or at room temperature.
For the homemade
he German's Sweet Chocolate bars by breaking it in half
wire rack. Cut into bars. Yields 16 large
Melt candy bars with shortening.
Remove from heat.
Add remaining ingredients and blend well.
Spread in greased 9\" square pan.
Bake at 350 degrees for 25 minutes.
Cut into bars while warm.
ut need to double the recipe).
In a medium bowl
arge jelly roll pan (for bars).
Make cake as directed
ot pecan sauce, combine candy bars and heavy cream in a
MINE TOOK 15! *the original recipe said 10-12 and that
live oil and add the Homemade Maple Sausage. Brown the sausage
Preheat the oven to 350\u00b0F. Grease a foil-lined 11 x 7 inch baking pan, extending the foil over long sides for handles.
Stir butter, sugar and honey in a medium saucepan on medium heat until the sugar is dissolved. Stir in remaining ingredients. Spoon into prepared pan, pressing down and smoothing the surface.
Bake for about 35 mins or until golden. Cool in pan on wire rack. Lift out of pan and cut into bars.
nd cut into (approx.) 21 bars.
/2 cups coconut. Add Mounds pieces and stir until combined
Mix coconut, milk, sugar and butter together.
Spread in a sheet cake or cookie pan.
Put in freezer for 45 minutes to 1 hour.
Remove; cut into bars.
Melt chocolate chips and paraffin in double boiler.
Dip bars into chocolate mixture (I dip them with a toothpick).
Place on wax paper to cool.
ike the inside of a mounds bars).
Take about a half
hen spread it over the bars with a butter knife.
Preheat oven to 350\u00b0.
in 13 x 9 inch baking pay, melt butter in oven.
Sprinkle crumbs over butter; pour Eagle Brand evenly on top of crumbs.
Top with remaining ingredients in order listed; press down firmly with fork.
Bake 25 minutes or until lightly browned.
Cool.
Chill if desired.
Cut into bars.
Store tightly covered at room temperature.
Makes 24 to 36 bars.
Mix coconut and milk together.
Roll into approximately 1-inch balls.
Melt chocolate bars and wax in saucepan.
Drop coconut balls into melted chocolate, then place on wax paper to cool.
Mix first 6 ingredients.
Place in a 9 x 13-inch baking pan. Bake for 25 minutes in a 350\u00b0 oven.
Mix coconut and milk; spread over bars and bake for 15 minutes longer.
Frost with the melted chocolate chips.
Cut in bars for serving.