HOMEMADE HERSHEY BAR RECIPES

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MOUNDS BAR RECIPE (HERSHEY'S COPYCAT) - RECIPES.NET



Mounds Bar Recipe (Hershey's Copycat) - Recipes.net image

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

8½ oz or chips, shaved if using bars dark chocolate bars
1½ cups unroasted desiccated coconut
½ cup sweetened condensed milk
¼ cup heavy cream

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

CANDY BAR CAKE- A DOCTORED CAKE MIX RECIPE | MY CAKE SCH…



Candy Bar Cake- A Doctored Cake Mix Recipe | My Cake Sch… image

This Candy Bar Cake is so moist, light, and delicious! Chocolate cake layers are blanketed in a heavenly whipped candy bar cream cheese frosting.

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 14

1 (15.25oz) (432g) Devil's Food or Chocolate Cake Mix ( I used Duncan Hines Perfectly Moist Cake Mix)
1/3 cup (40g) all purpose flour (gently spoon into measuring cup and level off with a table knife)
1 small box (3.9oz) (110g) Jell-O brand Instant Chocolate Pudding Mix (not the cooked version) Use the dry pudding, do not follow the directions on the instant pudding box.
4 large eggs
1 cup (242g) sour cream
1/2 cup (121g) water
1/2 cup (108g) vegetable oil ( I use Canola oil)
1 teaspoon (4g) vanilla extract
4 Hershey Bars (1.55 oz size), grated
2 (8 ounce) (226 g) packages cream cheese, softened. It must be full fat, not reduced fat or cream cheese in a tub, those are too soft.
2 cups (230g) powdered sugar, sift then measure
2 teaspoons (8g) vanilla extract
3 cups (696g heavy whipping cream
1-2 additional small Hershey Bars for creating chocolate curls on top (optional) or one of the thicker sized Hershey bars. (Thicker bars can be easier to work with when creating curls since they are less fragile).

Steps:

  • For the Chocolate CakePreheat the oven to 325 degrees,  Grease and flour two (8x2 inch) round cake pans if you plan to split the layers as we did. You could also use three (8x2 inch) cake pans if not splitting the layers. Put a circle of parchment or waxed paper into the bottom of each pan. In the mixing bowl, combine the dry ingredients: cake mix, flour, and pudding mix.  Whisk to blend.  Add the eggs, sour cream, water, vegetable oil and vanilla extract.  Mix on low speed to blend increasing to medium speed for 1 minute.  Scrape the sides and bottom of the bowl and mix another minute.   Divide the batter among the two prepared pans.   Bake at 325 degrees for 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. It should also spring back when lightly pressed with your finger.   If baking in three 8-inch pans, the time will be closer to 22-25 minutes.  For the Candy Bar Whipped Cream Cheese FrostingUsing a grater, create chocolate shavings from the 4 Hershey Bars and set aside Freeze your mixing bowl and beaters 15 minutes before whipping the cream (30 minutes if chilling the bowl in the refrigerator.) Use the whisk attachment for a stand mixer or beaters on your hand mixer.  Beat the cream until stiff peaks form.  This can happen very quickly so don't walk away from the mixer.  You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak, or folds slightly over. Keep the whipped cream in the refrigerator while completing the next step. In another bowl combine the cream cheese, powdered sugar and vanilla.  Beat until very smooth.  Gently fold this into the bowl of whipped cream. Also, fold in the chocolate shavings. Cover and refrigerate.  If you are piping this frosting and it becomes too soft, just refrigerate the filled piping bag for a short while.   Assembling the Candy Bar CakeWe baked two thick chocolate cake layers and used a knife to carefully split them into four thinner cake layers. This is an optional step but we like that it allows for more filling into each slice! To assemble, place the first cake layer on the pedestal or cake platter. Spread with frosting, follow with the next layer, and repeat for the next two cake layers. Frost with an even layer of frosting. For the Chocolate CurlsUsing an additional 1-2 Hershey Bars, (or one thicker, larger Hershey bar) I created chocolate curls using a vegetable peeler. You may have to experiment a bit- the chocolate curls best when it is ever so slightly warm. I chilled the curls in the freezer for about 5 minutes to firm them up and then added them around the top edge of the cake. Use a toothpick to move and apply the chilled curls if you'd like -- they are fragile. Because of the whipped cream and cream cheese frosting, this cake should be refrigerated until closer to the time of serving. It can be remove from the refrigerator an hour or so before serving.

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