Moundscandybarcake Recipes

Steps:

• Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate.
• Using a small paint brush, coat the bottom and sides of a mounds candy mold.
• Place mold in freezer for 10 minutes to allow chocolate to harden.
• In a small bowl, combine shredded coconut, coconut oil and agave.
• Remove mold from freezer.
• Fill chocolate lined molds with coconut mixture.
• Paint chocolate over coconut mixture to cover bars.
• Place in freezer for 10 minutes to harden.
• Remove from freezer, turn mold upside down and pop mounds out of mold.
• Serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Melt butter in a large saucepan. Remove saucepan from heat and stir white sugar, eggs, and vanilla extract into the melted butter until thoroughly combined.
• Mix flour, cocoa powder, salt, and baking powder together in a large mixing bowl; add butter mixture to the flour mixture and stir to form a smooth batter. Pour the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely.
• Beat coconut, sweetened condensed milk, and confectioners' sugar together in the bowl of a stand mixer until very thick; spread over the cake in an even layer.
• Heat prepared frosting in the microwave until the frosting has a pourable consistency, about 75 seconds; pour over the cake and spread into an even layer. Refrigerate cake until the frosting is set, at least 15 minutes.

Steps:

• Prepare cake mix according to package directions and bake in a 9 x 13 greased and floured pan.
• During the last minutes of baking, bring to a boil, 1 c sugar, 1 c milk and marshmallows.
• Watch closely, it burns easily.
• Remove from heat and stir in coconut.
• Pour over cake as soon as it comes out of the oven.
• For frosting, bring to a boil, 1/2 c milk, the butter and 1 c sugar.
• Add chocolate chips and stir until they are melted.
• Pour over second layer of cake and refrigerate overnight.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the graham cracker crumbs, sugar and melted butter or margarine. Mix and pat into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.
• Combine the condensed milk and flaked coconut. Spread over the crust and bake at 350 degrees F (175 degrees C) for 15 minutes.
• Spread the melted chocolate chips over the top. Let cool and cut into squares.

Steps:

• Bake cake in a 9x13-inch cake pan by the package directions.
• When cooled, split cake into 2 layers.
• In a saucepan mix sugar, marshmallows and milk.
• Bring to a boil; stir till sugar is melted. Remove from heat and then stir in coconut.
• Put the coconut mixture between split layers and on top; let cool.
• Combine milk, sugar and oleo for topping; bring to a boil.
• Stir chocolate chips in till melted.
• Frost cake with this mixture and refrigerate overnight.
• Yum Yum.

Steps:

• Melt candy bars with shortening.
• Remove from heat.
• Add remaining ingredients and blend well.
• Spread in greased 9" square pan.
• Bake at 350 degrees for 25 minutes.
• Cut into bars while warm.

Steps:

• Blend the milk and the vanilla.
• Add the sugar a little at a time till smooth.
• Stir in the coconut. The mixture should be firm.
• Pat firmly into a 9x13 pan and chill till firm.
• Cut into bars and dip into melted chocolate and let cool on waxed paper for several hours.

Steps:

• Prepare mix as directed on package and bake as directed in a 9x13-inch pan.
• Mix together in a saucepan 1 cup sugar, marshmallows, and 1 cup milk. Bring to a boil. Remove from heat and add coconut. Pour this mixture over the cake as soon as it comes out of the oven and let cool.
• Combine 1/4 cup milk, 3/4 cup sugar and 1/4 cup margarine in saucepan. Bring to a boil. Stir in chocolate chips. Top cake with this mixture. Refrigerate overnight.