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
RHUBARB & CUSTARD CAKE RECIPE - BBC GOOD FOOD
This recipe tastes even better with homegrown rhubarb
Provided by Jane Hornby
Categories Afternoon tea, Treat
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 16
Number Of Ingredients 9
Steps:
- Make the roasted rhubarb first, carefully draining off the juices before you let it cool. Butter and line a 23cm loose-bottomed or springform cake tin. Heat oven to 180C/fan 160C/gas 4.
- Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. Spoon one-third of the mix into the tin, add some of the rhubarb, then dot with one-third more cake mix and spread it out as well as you can. Top with some more rhubarb, then spoon over the remaining cake mix, leaving it in rough mounds and dips rather than being too neat about it. Scatter the rest of the rhubarb over the batter, then dot the remaining custard over. Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. It’s ready when a skewer inserted into the middle comes out clean. Cool in the tin, then dredge with icing sugar when cool.
Nutrition Facts : Calories 278 calories, FatContent 15 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.5 milligram of sodium
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From tasteofhome.com
Reviews 4.9
Total Time 40 minutes
Category Desserts
Calories 111 calories per serving
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