The Rosiethon. Day 8. Rosie's Mounds Bars.

 Today, I'm making my version of the Mounds Bar.

I think I'll call them Rosie's Mounds.

Rosie's Mounds
 1 can sweetened condensed milk

1 14-ounce package coconut

12 ounces German sweet chocolate.

And my secret ingredient: 

 one big honeycomb out of Mr. Hawthorne's

sourwood honey from the Blue Ridge Mountains.

Mix milk and coconut flakes well.

Form into bars.

Refrigerate about 1 hour.

Melt chocolate in top of double boiler.

Add in honeycomb.

Stir until completely smooth.

Pour over bars or dip

and refrigerate.

 

Beautiful honeycomb.

 Little logs of coconut.

 Coat the first side, then refrigerate.

Turn over and coat the other side.

Refrigerate.

Rosie's Mounds.

The Rosiethon. Day 7. Mounds Bars.

It's Day 7 of the Rosiethon.

Today, I'm making a version of Mounds Bars.

Mounds Bars
2 cups graham crackers
1/4 cup sugar
1/2 cup melted butter
1 14-oz. can sweetened condensed milk
2 cups flaked coconut
1 12-ounce package semi-sweet chocolate chips

Heat oven to 350­°.
Mix the graham cracker crumbs, sugar, and melted butter.
Pat evenly into the bottom of a greased 9 x 13 pan.
Bake for 15 minutes.
Combine the condensed milk and coconut. 
Spread over the crust and bake for 15 minutes.
Remove from oven and immediately sprinkle chocolate chips over top.  When the chips melt, spread evenly over top with offset spatula.

Press the graham cracker crumb mixture into the pan.

Mix condensed milk with coconut.

Spread evenly over top.

Sprinkle chocolate chips.

And enjoy!

The Rosiethon. Is It Day 4 Already? It's Rosie's Version Of Mounds Bars.

 I'm making my version of Mounds Bars today.

These are irresistible.

I found a copy cat recipe for mounds bars

that called for half a bar of paraffin;

however, eating hydrocarbons is not appealing to me.

Paraffin contains the following chemicals:

acrolein, benzene, ethanol, formaldehyde,

dibutyl phthalate, diethyl phthalate, toluene,

styrene, benzene, ethyl benzene, napthalene,

benzaldehyde, didecyl phthalate, and acetone.

I know! I know!

What's not to love?

 

So, instead of using paraffin,

I'm substituting honeycomb from

Mr. Hawthorne's coveted sourwood honey.

 Rosie's Mounds Bars

1 can sweetened condensed milk

1 large pkg, coconut

3 bars German sweet chocolate

big chunk of honeycomb (3/4 - 1 cup)

Mix coconut and milk well.  Chill, then form into bars or balls.  Chill for several hours.

Melt chocolate and honeycomb in top of double boiler over medium heat.  Stir.  Quickly dip balls or bars in chocolate to coat.  Refrigerate to cool and set chocolate.

Mix the coconut and condensed milk well.

Chill, then form into balls.

Add honeycomb to chocolate

in top of double boiler.

Stir to mix combine.

Using two spoons,

quickly roll the balls up the side of the bowl to  coat.

The addition of honey flavor

is icing on the cake.

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.

Christmas Baking. Day #8. Cookie #21. Mounds Bars.

This is a new confection for me this year.
 Mr. Hawthorne suggested I make some Mounds Bars this year.
 Never made them before,
so I started Googling and came up with bunches of recipes.
 Some were very similar to my Magic Cookie Bars,
 but Mounds Bars don't have graham crackers.
I settled on this recipe,
although with some minor substitutions,
 which really offered a nice flavor nuance.

For the innards:
1 can condensed sweetened milk
 1 large package coconut

Dixie's dreaming of swimming in the pool.

Add in can of condensed milk ...

... and mix well.

Form into bars and refrigerate to chill.

For the chocolate coating, my recipe called for:
 2 bars German sweet chocolate
 1/2 bar paraffin
First off, 2 bars ain't gonna be enough chocolate.
 Secondly, I think eating a bar of wax is kinda skeevy.
 So .... here's what I used:
A few pieces of sweet chocolate (That was all I had.)
 7 ounces of dark chocolate.
5 ounces semi sweet chocolate.

Melt chocolates in double boiler.

And here's my secret ingredient, thanks to Mr. Hawthorne.
 He suggested I use bees' wax.

This is Mr. Hawthorne's coveted sourwood honey he gets from the mountains.

I put a big chunk of that into the chocolate.

Stir and melt until smooth.

Coat chilled coconut bars in chocolate.
 And you need to work quickly here.
The technique is to roll the bar up the side of the pan.
 I had to stop halfway through,
 add more chocolate, and reheat to melt.

These probably would have been easier
 if I'd rolled the coconut into balls.
But they taste delicious.
You've got the different chocolates working in there,
 PLUS, there's the hint of honey.

Thumbs up.