COPYCAT ALMOND JOY RECIPE RECIPES
MOUNDS BAR RECIPE (HERSHEY'S COPYCAT) - RECIPES.NET
Recreate your favorite chocolate with this 5-ingredient mounds bar recipe. Enjoy bites of sweetened coconut covered in luscious chocolate anytime you want.
Provided by Rommel
Total Time 1 hours 55 minutes
Prep Time 25 minutes
Yield 12
Number Of Ingredients 4
Steps:
- Line a baking sheet with parchment paper.
- Heat up your cream in the microwave on low for no more than 15 seconds, or just until warm.
- In a mixing bowl, combine your warm cream, condensed milk, and desiccated coconut. Mix until your mixture thickens. You should be able to form a shape when clenched together.
- Measure 1½ tablespoons of your coconut mixture, then place these onto your lined baking sheet. Using your hands, mold each mixture until it forms a log, roughly 1½-inches long.
- Transfer your coconut mixture into a chilled area and allow to firm up for at least 30 minutes.
- Once firm, start melting your chocolate by heating in the microwave on low in 15-second bursts, stirring in between until evenly melted.
- Once the chocolate has melted, working quickly, glaze each coconut bar in the melted chocolate and return them on your lined baking sheet, inches apart from each other. Lightly scrape on the edge of the bowl to remove any excess. You may need to reheat your chocolate to avoid thickening.
- Return the coconut bars back into the chiller once all are glazed. Chill until firm, at least an hour.
- Enjoy your homemade Mounds Bar!
Nutrition Facts : Calories 248.00kcal, CarbohydrateContent 19.00g, CholesterolContent 12.00mg, FatContent 18.00g, FiberContent 4.00g, ProteinContent 3.00g, SaturatedFatContent 13.00g, ServingSize 12.00 pcs, SodiumContent 26.00mg, SugarContent 13.00g, TransFatContent 1.00g, UnsaturatedFatContent 4.00g
TOP SECRET RECIPES | BROWN AND HALEY ALMOND ROCA
Founded in 1914 by Harry Brown and J.C. Haley in Tacoma, Washington, the Brown and Haley Candy Company is one of the oldest confectioners in the country. In 1923 the company hit the jackpot when Harry Brown and the former cook from what would eventually become the Mars candy company, created a chocolate-coated butter toffee candy, sprinkled with California almonds. They took the sweet to Tacoma's head librarian, and she named it Almond Roca—roca means "rock" in Spanish. In 1927 the two men decided to wrap the little candies in imported gold foil and pack them into the now-familiar pink cans to extend their shelf life threefold. In fact, because of the way the candy was packaged, it was carried by troops in World War II, the Korean War, the Vietnam War, and the Gulf War. The Brown and Haley candy company is still housed in the former shoe factory that it has occupied since 1919. Almond Roca is so popular today that it can be found in sixty-four countries and is a market leader in Hong Kong, Singapore, Korea, Taiwan, the Philippines, and Japan. The company sells more than 5 million pounds of Almond Roca each year and is the United States leading exporter of packaged confections. Click here for more of my copycat recipes of famous candy. Source: Top Secret Recipes by Todd Wilbur.
Provided by Todd Wilbur
Total Time 50 minutes0S
Prep Time 25 minutes0S
Cook Time 25 minutes0S
Number Of Ingredients 6
Nutrition Facts : Calories 157 calories
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