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.
ottom and sides of a mounds candy mold.
Place mold in
Cut candy bar in small pieces.
Cream butter and sugar.
Then add eggs, flour, baking powder and salt.
Beat well, then add candy and nuts.
Bake in coffeecake pan (well-greased) at 350\u00b0 for 1/2 hour.
/2 cups coconut. Add Mounds pieces and stir until combined
Melt candy bars and shortening.
Remove from heat.
Add remaining ingredients; blend well.
Spread in greased 9-inch square pan.
Bake at 350\u00b0 for 25 to 30 minutes.
While warm, cut into bars.
Mix milk, margarine, sugar, coconut and vanilla together and make into mounds or small shaped balls.
Melt chocolate and paraffin in
double boiler.
Using a toothpick, dip mounds into chocolate mixture.\tLet
tips
of
mounds
show.
Makes 5 pounds of candy.
MINE TOOK 15! *the original recipe said 10-12 and that
Put syrup, sugar and water together. Bring to a soft ball tested in water. Beat egg whites stiff and pour hot syrup over them.
Add margarine and vanilla.
Add coconut to syrup mixture and mix well to stick together (firmly).
Chill in refrigerator. Shape into any size mounds you desire.
Chill for a few hours and coat with chocolate candy coating.
Bake cake according to directions on back of box using milk in the place of water in 1 (9 x 13 x 2-inch) baking pan or dish, greased and floured.
While this is cooking, combine sweetened condensed milk and cream of coconut and stir.
As soon as cake comes out of the oven, pour this mixture over the cake, punching holes in the cake to soak up the mixture.
After the cake has cooled, spread whipped topping over the top and sprinkle with the entire bag of coconut.
Refrigerate until you are ready to enjoy.
Crust: Preheat oven to 350\u00b0F In processor, pulse ingredients to form fine crumbs. Press onto bottom of 9 inches springform pan.
Bake 8 minutes, until set. Cool on rack. Wrap pan with heavy-duty foil.
Filling: In glass measure, combine chocolate, 2 Tbsp rum and coffee powder; microwave on HIGH 30 seconds; stir until smooth. Stir in remaining rum; cool. In large bowl, beat cream cheese, sugar, flour and extract until smooth. Beat in eggs, 1 at a time, just until mixed. Remove 2 1/2 cups cream-cheese mixture; cover.
Stir cooled ...
Mix together first 5 ingredients and make into mounds or small shaped balls.
In double boiler, melt chocolate chips and paraffin wax.
Using a toothpick, dip mounds into chocolate mixture.
Lay on wax paper to cool.
Please rate and review this recipe if you make it. Even
Mix potatoes and sugar.
Add softened margarine, coconut, vanilla and salt.
Blend well.
Press in greased or buttered pan so that the candy is about 1-inch thick.
Melt chocolate and pour over the candy when firm.
Cut into squares; tastes like Mounds candy bars.
Beat butter and shortening at medium speed with electric mixer until creamy; gradually add sugars, beating until light and fluffy. Add eggs and vanilla, beating until blended.
Combine flour and next 3 ingredients, gradually add to butter mixture, beating until blended. Stir in cookies, candy bars, and morsels. Chill dough 30 minutes or more.
Drop dough by 1/4 cupfuls 2\" apart onto baking sheet. Cook in preheated 350 oven for 10 minutes or until barely set. Cool on baking sheets 10 minutes. Transfer to wire racks to cool completely.
Mix coconut, sugar, butter, vanilla and milk together.
Press into a 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
Refrigerate overnight.
Melt chocolate chips in double boiler and spread over candy.
Cool and cut into squares.
Keep candy refrigerated.
Fix devil's food cake as directed.
Cool.
In saucepan melt sugar, milk and marshmallows.
Do not boil.
Stir in coconut.
Mix together oleo, cocoa, confectioners sugar and 7 tablespoons milk. After cake cools, slice each layer and alternate coconut and chocolate icing, with chocolate icing on top.
Refrigerate overnight.
Tastes like a Mounds candy bar.
Mix all ingredients together and pack in greased cookie pan. Freeze several hours.
Melt 1 large package semi-sweet chocolate bits and 1 block paraffin together in double boiler.
Dip each piece of frozen candy into the hot chocolate and place on waxed paper until completely cooled.
Combine milk and butter.
Add sugar and coconut.
Mix well. Let chill for 2 hours.
Roll into balls and flatten.
Place on wax paper; chill for 2 hours.
In double boiler, melt chocolate morsels and chopped paraffin wax on low heat.
Dip balls and dry on wax paper.
After dry, keep candy chilled.
Melt marshmallows together with milk and broken up chocolate bars in a the top of a double boiler set over simmering water, stirring constantly.
Once smooth, remove from heat and let cool.
Whip cream until stiff peaks form, then fold gently into the cooled chocolate mixture.
Stir in vanilla.
Spread into pie shell and chill.
Serve topped with mounds of sweetened whipped cream and garnish with shaved chocolate, if desired.
Mix powdered sugar, condensed milk, chopped nuts, coconut and melted margarine; shape into desired shapes.
Dip into melted mixture of paraffin and chocolate chips.
Place on waxed paper until set.
This candy stores well in airtight container.