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Name: Peter Paul Mounds and Almond Joy
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 c Powdered sugar; 5 oz Sweetened condensed milk; 1 ts Vanilla extract; 24 oz Semisweet chocolate chips; 14 oz Premium coconut shred/flake

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INGREDIENTS

2 c Powdered sugar
5 oz Sweetened condensed milk
1 ts Vanilla extract
24 oz Semisweet chocolate chips
14 oz Premium coconut ; shred/flake

Servings

INSTRUCTIONS

Blend the condensed milk and vanilla add the powdered sugar to the abovemixture a little bit at a time stirring until smooth. Stir in the coconut. The mixture should be firm. Patt he mixture firmly into a greased 9 x 13 x 2 ich pan chill in the refo until firm IN a double boiler over hot not boilng water melt the chocolate stirring often. You may also use a micro. Remove the coconut mixture from the refo and cut it into 1 x 2 inch bars. Set each coconut bar onto a fork and dip it into the chocolate. Tap the fork aganst the side of the pan or bolw to remove any excess chocolate. Air dry at room temp on waxed paper for several hours, you may speed up the process by putting in refrigerator for 30 min. 3 dozen bars And if you feel like a nut follow the above recipe with these changes add 1 cup dry roasted almonds to the list of ingredients, substitute milk chocolate chips for semisweet chocolate, at the end put 2 amonds atop each bar before dipping. Busted by Ramona Posted to recipelu-digest Volume 01 Number 377 by Sewgoode on Dec 17, 1997

NOTES

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Peter Paul Mounds and Almond Joy

2 c Powdered sugar
5 oz Sweetened condensed milk
1 ts Vanilla extract
24 oz Semisweet chocolate chips
14 oz Premium coconut shred/flake

Blend the condensed milk and vanilla add the powdered sugar to the  abovemixture a little bit at a time stirring until smooth. Stir in the  coconut. The mixture should be firm. Patt he mixture firmly into a greased  9 x 13 x 2 ich pan chill in the refo until firm IN a double boiler over hot  not boilng water melt the chocolate stirring often. You may also use a  micro. Remove the coconut mixture from the refo and cut it into 1 x 2 inch  bars. Set each coconut bar onto a fork and dip it into the chocolate. Tap  the fork aganst the side of the pan or bolw to remove any excess chocolate.  Air dry at room temp on waxed paper for several hours, you may speed up the  process by putting in refrigerator for 30 min. 3 dozen bars And if you feel  like a nut follow the above recipe with these changes add 1 cup dry roasted  almonds to the list of ingredients, substitute milk chocolate chips for  semisweet chocolate, at the end put 2 amonds atop each bar before dipping.  Busted by Ramona  Posted to recipelu-digest Volume 01 Number 377 by Sewgoode  <Sewgoode@aol.com> on Dec 17, 1997

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Nutrition

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Serving Size: 1 Serving (1319g)
Recipe Makes: 1

Calories: 5465
Calories from Fat: 3146 (58%)

Amt Per Serving		% DV

	Total Fat 349.6g	466 %
	Saturated Fat 246.2g	1231 %
	Monounsaturated Fat 77.2g
	Polyunsanturated Fat 8.6g
Cholesterol 64.9mg		20 %
Sodium 395.9mg		14 %
Potassium 4564.5mg		120 %
Total Carbohydrate 648g		191 %
	Dietary Fiber 74.9g	300 %
	Sugars, other 573g
Protein 56.4g		81 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5465

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