Peter Paul Mounds and Almond Joy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 ounces Eagle sweetened condensed milk
1 teaspoon vanilla extract
2 cups powdered sugar
14 ounces premium shredded or flaked coconut
One 24-ounce package semisweet chocolate chips
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Directions: |
Directions:1. Mix the condensed milk and vanilla together in a large bowl.
2. Add the powdered sugar a little bit at a time, stirring until smooth.
3. Stir in the coconut. The mixture should be firm.
4. Pat the mixture firmly into a greased 9x13-inch pan or dish. Chill in the refrigerator until firm.
5. Place the chips in a microwave bowl and heat for 1 minute on high; stir, then heat for 1 minute more.
6. Remove the coconut mixture from the refrigerator and cut it into 1x2-inch bars.
7. Set each coconut bar onto a fork and dip into the melted chocolate. Tap the fork against the side of the pan or bowl to remove any excess chocolate.
8. Air-dry at room temperature on waxed paper. This could take several hours. Chocolate sets best at cool room temperature (below 70 degrees F). You may speed up the process by placing the bars in the refrigerator for about 30minutes. |
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Number Of
Servings: |
Number Of
Servings:36 bars |
Preparation
Time: |
Preparation
Time:50 minutes |
Personal
Notes: |
Personal
Notes: Peter Paul merged with Cadbury U.S.A. in 1978, and in 1986 Cadbury U.S.A. merged with the Hershey Foods Corporation,now the world's largest candy conglomerate.
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