Best Mounds Bars And Almond Joy Bars Recipes

MOUND BARS & "ALMOND JOY" CANDY BY FREDA

Steps:

• 1. Mix powder sugar and Sweetened CONDENSED MILK together. (DO NOT USE EVAPORATED MILK) Blend well. Next add coconut, stirring till well blended. (Mixture will be thick.)
• 2. With buttered hands, form into logs to cut into 1/1/2" long pieces or roll into balls to shape for Mounds. Candy MUST CHILL until chocolate is melted and ready to dip chocolates. (Chilling candy makes for easier dipping.) Optional: see Almond Joy below; top with almond on each.
• 3. Melt chocolate chips or almond bark, on med-low heat in double boiler. Make sure this choc is THIN, to coat the candy. NOTE: If chocolate or bark gets too thick to dip candy, add a little paraffin wax to the chocolate to thin to needed consistency. Use only a little at a time. Melt into chocolate (approx 1 TBS) you can always add more as needed.
• 4. Dip each chilled Mound candy into chocolate with toothpick or small slotted spoon. Place on parchment or wax paper lined baking sheet to set... chill til set and remove from refrigerator.
• 5. FOR ALMOND JOY; Press one or two almonds slightly into top of the mounds, before dipping into chocolate.
• 6. Tip: Use buttered hands to roll your candy or Mounds, this makes it so much easier. Store in covered tin in refrigerator. Remove from refrigerator 1/2 before serving candies.

RASPBERRY LINZER BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. In another bowl, mix flour, ground almonds and cinnamon; gradually beat into creamed mixture., Press 2 cups dough onto bottom of a greased 13x9-in. baking pan. Spread with preserves to within 1/2 in. of edges. Crumble remaining dough over preserves., Bake until lightly browned, 35-40 minutes. Cool completely in pan on a wire rack. If desired, sprinkle with confectioners' sugar. Cut into bars.

MOUNDS BARS AND ALMOND JOY BARS

Steps:

• 1. In a mixing bowl, blend the condensed milk and vanilla. Add the powdered sugar to the mixture a little bit at a time, stirring until smooth. Stir in the coconut; the mixture should be firm. Pat the mixture firmly into a greased 9x13x2 inch pan. Chill in the refrigerator until firm. In a double boiler over hot water (not boiling), melt the chocolate, stirring often. (You may also use a microwave oven: place the chips in a bowl and heat for one minute on high, stir, then heat for 1 more minute). Remove the coconut mixture from the refrigerator and cut into 1x2 inch bars. Set each coconut bar onto a fork and dip into the chocolate. Tap fork against the side of the pan or bowl to remove excess chocolate. Air dry at room temperature on waxed paper. This could take several hours, but chocolate sets best at cool room temperature (below 70°). You may speed up the process by placing the bars in the refrigerator for about 30 minutes.
• 2. Almond Joy Add 1 cup dry roasted almonds to the list of ingredients. Substitute milk chocolate chips for semi-sweet chocolate. Place two almonds atop each bar before dipping in chocolate. Makes about 3 dozen bars.

ALMOND JOY BARS

Steps:

• 1. Preheat oven to 350° F . Line a sheet pan with aluminum foil and coat with canola or vegetable spray. NOTE: I use a 13x9 inch pan becasue I prefer them thicker. You can adjust the size of the pan to your preference. You can use 1/2 the recipe if you do not need as much.
• 2. In a small bowl, cream butter and brown sugar until combined. Add the flour and salt. Carefully mix to combine until it resembles chunky bread crumbs. Transfer into the prepared pan and evenly press the batter into an even layer. Bake for 8 minutes. Cool on a wire baking rack while preparing the coconut topping.
• 3. In a large bowl, combine the condensed milk, coconut, and vanilla. Spread over the crust and bake for another 20-25 minutes, until it begins to brown.
• 4. Melt the chocolate over a double boiler. Stir until melted and smooth. Pour over cooked coconut bars and spread into an even layer. Allow to cool then refrigerate until hardened, about 1 hour. Cut into 36 squares.
• 5. NOTE: Use chunks not chips (70% Cacao Bittersweet Chocolate Baking Chunks.) Bittersweet chocolate is available in several forms, including bars, chips, and chunks of various sizes. It is used in baking, cooking, and is eaten out of hand. NOTE: You can top with Almond Joy bites, sliced almonds or leave off. Use light or dark chocolate, your preference.