Ingredients for Coconut Peter Paul Mounds Bars
- Coconut
- 1 (14 ounce) can sweetened condensed milk
- Oleo
- Powdered Sugar
- 12 ounces semi-sweet chocolate chips
- Paraffin Wax
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How to Make Coconut Peter Paul Mounds Bars
- Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium saucepan over medium heat, combine 1 (14 ounce) can sweetened condensed milk, 1 teaspoon vanilla extract, and 4 cups shredded sweetened coconut. Stir constantly until the mixture is smooth and heated through (about 5 minutes).
- Pour the coconut mixture into the prepared baking pan and spread evenly.
- Refrigerate for at least 2 hours, or until firm.
- While the coconut mixture chills, prepare the chocolate coating. In a double boiler or microwave-safe bowl, melt 12 ounces of semi-sweet chocolate chips with 1 tablespoon of coconut oil, stirring until smooth. (Microwave in 30 second intervals, stirring between, to prevent burning).
- Once the coconut mixture is firm, cut into bars.
- Dip the bottom of each bar into the melted chocolate, using a toothpick or fork to help. Place the dipped bars back onto the parchment paper to set.
- Refrigerate for another 30 minutes to allow the chocolate to fully set.
- Lift the bars from the pan using the parchment paper overhang and enjoy your homemade Mounds Bars!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
150g
Fat
115g
Carbs
14g
