Chocolate Mounds Candy is roused by the unparalleled unique Mounds Bar. So straightforward and you don't need to cook to any predetermined temperature either. How simple is that!
We are adoring them so much and I'm apprehensive they won't make it to the cooler. I would be wise to make more and get them in the cooler before these are altogether gone.
Spot on a perfect cooling rack and expel the forks. You can find in the photographs that there are a couple of spikes and whirls in the chocolate. That originates from controlling the chocolate treat with forks. Lovely!
- 1/2 cup dairy-free butter melted
- 2 cups powdered sugar organic
- 3 cups shredded coconut unsweetened
- 16 ounces semi-sweet chocolate chips
- Place a piece wax paper in a cookie sheet (baking sheet). Set aside.
- Melt the dairy free butter in the microwave. It only takes seconds.
- Mix the melted butter, powdered sugar and shredded coconut in a Large Mixing Bowl.
- Roll into about 36 balls.
- Place back into the large bowl and refrigerate for about an hour. Until firm for rolling in chocolate.
- Melt the chocolate. You can use a microwave or over a hot water bath.
- Roll each ball in the chocolate, quickly, and lift with two forks. Place on the waxed paper that is on the cookie sheet.
- Fill up the pan. You may need more than one. Try not to let them touch.
- Place in the refrigerator when all done so that the chocolate can harden.
0 Comments