For our first dessert of the blog, my mom and I stumbled upon this recipe, which instantly caught our eye. One of my mom’s long-time favorite candies, Mounds and their wonderful combination of chocolate and coconut seemed like a perfect experiment after a long and stressful weekend of traffic and illness. This excellent recipe from the food blog Eat, Live, Run was a recipe of the blogger Jenna’s great-grandmother who owned a bakery during WWII. This makes me think about all of the excellent recipes that have been passed down in my family and eager to make/post them. This particular recipe serves 25, so we cut it in half (reflected below). The recipe can be found at the following link: http://www.eatliverun.com/chocolate-peanut-butter-mounds-bars/
“These freeze great so if you’re anything like me, you’ll hide them from yourself deep in the depths of your freezer….until you’re home alone, reading trashy magazines and talking to your cat. That’s when all hell breaks loose and no homemade candy bar is safe.”
- 1 sleeve of graham crackers, crushed
- 1 stick butter, melted
- 4 cup sugar
- 1/2 14-oz package sweetened coconut flakes
- 1/2 14-oz can sweetened condensed milk
- 12 oz chocolate chips, melted (despite this being the full bag, you need all of it)
- 2 tbsp peanut butter (despite this being the full order, you need all of it)
- Preheat the oven to 350 degrees.
- In a large bowl, mix together the graham cracker crumbs, melted butter and sugar. Pat down into a greased 9″ or 13″ pan. Bake for 10 minutes until golden.
- In another bowl, combine the sweetened condensed milk and coconut. Spread on top of the baked graham cracker crust and return to oven to bake for 20 more minutes.
- Melt the chocolate chips in the microwave, stirring every 30 seconds until smooth. Once melted, add the peanut butter and stir until well combined. Spread over coconut layer once bars come out of the oven.
- Place in the fridge to cool and let the chocolate harden. Once hard, cut into small squares and serve.