By Rosie Hawthorne on December 18, 2011
Last year during my annual Rosiethon, I asked Mr. Hawthorne for suggestions of new candies to add to my repertoire. He proposed I try my hand at Mounds Bars.
I Googled around and finally decided to come up with my own recipe and it turned out to be quite the hit. Basically, all a Mounds Bar is is a rich coconut center with a shiny chocolate coating. Many times, a recipe will tell you to melt paraffin with chocolate to give you a shiny end product. I find this distasteful. Eating paraffin skeeves me out.
I don’t know what eating saturated hydrocarbons obtained as a petroleum by-product actually does to my innards, nor do I want to know. Mr. Hawthorne came up with what I thought was a brilliant idea. Instead of paraffin, use the honeycomb from his precious sourwood honey he gets from the mountains. Excellent call Mr. Hawthorne.
1 can sweetened condensed milk
1 14-oz package coconut
Mix well, form into bars, and refrigerate until well-chilled.
For the chocolate coating, I used 12 ounces of chocolate, using what was in my pantry — 7 ounces of dark chocolate and 5 ounces of semisweet chocolate. I like combining different chocolates since it results in better flavors. I melted the chocolate along with a large honeycomb. Quickly coat the coconut bars in the melted chocolate. Refrigerate to set.
Previous Days of Christmas:
Day 1: Sweet holiday gifts from the oven »
Day 2: An intense chocolate rush »
Day 3: Great neighbors, great cookies »
Day 4: Raising the nutty bar to new heights »
Day 5: These buckeyes are irresistible and easy »
See more at Kitchens Are Monkey Business »
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