Mounds Candy Bar

By NicoleS

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

Preparation

Step 1

1. Blend the condensed milk and vanilla.


2. Add the powdered sugar to the above mixture 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 9 x 13 x 2-inch pan. Chill in the refrigerator until firm.


5. In a double boiler over hot water, melt the chocolate, stirring often. You may also use a microwave oven. Place the chips in a 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 1 x 2-inch bars.


7. 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.


8. Air-dry at room temperature on waxed paper.