The Rosiethon. Day 5 Of Rosie's Christmas Baking. #19. Rosie's Mounds Bars.

Last year, Mr. Hawthorne suggested I try my hand at Mounds Bars. All the recipes I found online had paraffin as an ingredient and I just couldn't eat a big block of wax. Mr. Hawthorne suggested I use the honeycomb from his coveted sourwood honey. Worked like a charm, plus you have the added benefit of the flavor of honey.

Mounds Bars
Remember, I always double recipes when I can.
This one is doubled. You can halve it if you like.
 2 cans sweetened condensed milk
 2 pkgs coconut
4 boxes German chocolate
 big chunks of honeycomb
 Mix milk and coconut well.
Chill.
 Form into balls or bars.
Chill.
 Melt chocolate and honeycomb in double boiler.
 Stir until smooth.
Dip or pour over cold bars.
 Refrigerate.

Combine sweetened condensed milk and coconut.

Mix well. Chill.

I used a melon baller to shape into balls.

Mr. Hawthorne came along behind me and shaped my balls into bars. Chill.

Put chocolate in top of double broiler and set over medium heat.

According to Mr. Hawthorne, the purer the sourwood honey, the lighter it is. There's no such thing as 100% pure sourwood, since you can't control where the bees feed. I'm using the combs from two different sourwoods.

When the chocolate starts to melt, add in the honeycomb.

The lighter honey on the right is the purer honey.

Whisk until shiny and smooth.

Pour over coconut bars.

Chill.

Cover the bottoms with chocolate.

If you like, add in a pecan.

I love the hint of honey. These are better than Mounds.