MOUND CANDY RECIPES

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!

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Place 2 to 3 candies of the same color in small plastic bag; seal bag. With hammer or flat side of meat mallet, gently pound to crush candy. Repeat with remaining candies, using several different colors.
• In large bowl, break up cookie dough. Mix in flour with spoon or hands, until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) On lightly floured work surface, roll dough 1/8 inch thick, using additional flour as needed to prevent sticking. Cut out dough with floured 3-inch cookie cutter. With smaller cookie cutter (1 1/4 to 1 1/2 inches), cut out center of cookie.
• Place large cutouts 2 inches apart on cookie sheet. Place 1/4 to 1/2 teaspoon crushed candy in center of each cutout cookie, making sure candy touches edges of cookie. (Do not mound candy in centers of cookies.)
• Bake 6 to 9 minutes or until edges of cookies are light golden brown and candy is melted and fills center of cookie. Cool about 10 minutes on cookie sheets or until candy is hardened. Remove cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• On separate ungreased cookie sheet, place small center cutouts. Bake 4 to 6 minutes or until light golden brown. Cool 2 minutes; remove to cooling rack to cool completely.