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Peter Paul Mounds & Almond Joy

Peter Paul Mounds & Almond Joy recipe image
These homemade Mounds and Almond Joy bars recreate the nostalgic taste of your favorite candies with fresh, high-quality ingredients. The base is a creamy, firm mixture of shredded coconut, sweetened condensed milk, and powdered sugar, providing a chewy texture that contrasts beautifully with the smooth chocolate coating. You can customize each bar by adding toasted almonds for an Almond Joy variation or keeping them plain for a Mounds-style treat. Perfect for potlucks, holiday parties, or as a sweet afternoon indulgence, these bars are easier to make than they look and allow you to control the sweetness and quality of the chocolate. Enjoy the satisfaction of crafting a delicious, shareable dessert from scratch.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 36
Calories: 2115.7
Dietary: Gluten-free, Vegetarian
Description
These homemade Mounds and Almond Joy bars recreate the nostalgic taste of your favorite candies with fresh, high-quality ingredients. The base is a creamy, firm mixture of shredded coconut, sweetened condensed milk, and powdered sugar, providing a chewy texture that contrasts beautifully with the smooth chocolate coating. You can customize each bar by adding toasted almonds for an Almond Joy variation or keeping them plain for a Mounds-style treat. Perfect for potlucks, holiday parties, or as a sweet afternoon indulgence, these bars are easier to make than they look and allow you to control the sweetness and quality of the chocolate. Enjoy the satisfaction of crafting a delicious, shareable dessert from scratch.
Ingredients
  • 5 ounce Sweetened condensed milk
  • 1 teaspoon Vanilla extract
  • 2 cup Powdered sugar
  • 14 ounce Premium shredded coconut
  • 24 ounce Semisweet chocolate chips
  • 1 cup Dry roasted almonds (optional, for Almond Joy variation)
Directions
  1. 1
    In a large bowl, whisk together the sweetened condensed milk and vanilla extract until smooth.
  2. 2
    Gradually add the powdered sugar to the milk mixture, stirring continuously until fully incorporated and smooth.
  3. 3
    Fold in the shredded coconut until evenly distributed. The mixture should be thick and firm enough to hold its shape.
  4. 4
    Grease a 9x13 inch baking pan. Press the coconut mixture firmly and evenly into the pan.
  5. 5
    Cover the pan and refrigerate the mixture for at least 2 hours, or until very firm.
  6. 6
    While the coconut base chills, melt the chocolate chips in a double boiler over hot (not boiling) water, stirring often until smooth. Alternatively, melt in the microwave in 30-second intervals, stirring between each.
  7. 7
    Remove the chilled coconut slab from the refrigerator and cut it into 1-inch by 2-inch bars.
  8. 8
    For Almond Joy variation: Press two roasted almonds onto the top of each coconut bar before dipping.
  9. 9
    Using a fork, dip each bar into the melted chocolate, ensuring it is fully coated.
  10. 10
    Tap the fork against the side of the bowl to remove excess chocolate.
  11. 11
    Place the dipped bars on waxed paper or parchment paper.
  12. 12
    Allow the chocolate to set at room temperature for several hours, or speed up the process by refrigerating for 30 minutes.

Nutrition Facts

Servings 36

Amount Per Serving
Calories 2115.7kcal
% Daily Value *
Total Fat 127.9g197%
Saturated Fat 101.4g507%
Cholesterol 30.0mg10%
Sodium 298.3mg13%
Total Carbohydrate 242.1g81%
Dietary Fiber 22.4g90%
Sugars 206.7g
Protein 21.1g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Storage:** Store finished bars in an airtight container in the refrigerator for up to 2 weeks. Let them sit at room temperature for 10 minutes before eating for the best texture.

**Variations:** Use milk chocolate chips instead of semisweet for a sweeter, creamier flavor profile. For extra crunch, mix chopped roasted almonds directly into the coconut mixture before chilling.

**Tips:** Ensure the coconut mixture is well-chilled and firm before cutting to prevent the bars from crumbling. If the chocolate becomes too thick to dip, add a teaspoon of vegetable oil or shortening to thin it out slightly.

**Ingredient Note:** Use unsweetened shredded coconut for a less sweet bar, or sweetened coconut if you prefer a richer, sweeter taste. Adjust the powdered sugar quantity slightly based on the sweetness of the coconut used.

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Read it online: https://www.chefs-mate.com/recipe/peter-paul-mounds-almond-joy/