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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Candy - Peter Paul Mounds Recipe

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This recipe for Candy - Peter Paul Mounds is from The McElmury Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 oz Eagle brand sweetened condensed milk
1 teaspoon vanilla
2 cups powdered sugar
14 oz shredded coconut
1 24 oz package semi-sweed chocolate chips
Directions:
Directions:
Blend condensed milk with vanilla. Add powdered sugar, a little at a time, stirring until smooth. Stir in coconut. Mixture will be firm. Pat mixture firmly into greased 9x13x2 inch pan. Chill in refrigerator until firm. In double boiler over hot, not boiling water, melt chocolate, stirring often. Remove coconut mixture from refrigerator and cut into 1x2 inch bars. Set each coconut bar onto a fork and dip into the chocolate. Tap the fork against the side of the pan or bowl to remove any excess chocolate. Air dry at room temperature on wax paper. This could take several hours, but chocolate sets best at cool room temperature. You can speed up the process by placing the bars in the refrigerator for 30 minutes.
Number Of Servings:
Number Of Servings:
36
Personal Notes:
Personal Notes:
You could add an almond on top of each bar before adding the chocolate for an extra boost.

 

 

 

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