You can make the Mounds bars without the wax, but they should probably stay in the fridge. The chocolate will not firm up enough.

Carol



On 11/19/2012 11:13 PM, Debbra Piening wrote:
I wonder what would happen if you just left it out.

-----Original Message-----
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan
Sent: Monday, November 19, 2012 8:03 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Mounds Bars

Good recipe but I think I'd rather have one without the paraffin.

-----Original Message-----
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton
Sent: Monday, November 19, 2012 8:33 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Mounds Bars


Now this sounds like a really good Mounds Bar! Yummy!

Jeri

-----Original Message-----
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike and jean
Sent: Monday, November 19, 2012 6:30 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Mounds Bars

Mounds Bars



1 can of eagle Brand Sweetened condensed Milk

2 14 oz. packages of   coconut

1 stick of butter

one box of powdered sugar

1 teaspoon of vanilla flavoring

1 12 oz package of milk chocolate Semi-Sweet chips

1 bar of paraffin wax



Shift Sugar

Melt butter.

In a large bowl, mix sugar, butter, coconut,

and vanilla flavoring.

Press mixture in a buttered 12 inch by 16 inch pan.  Place in refrigerator
over night.

Cut cooled mixture into bars.

In a double boiler, melt chocolate and wax.  When mixture is totally melted,
dip coconut bars into chocolate mixture with a large slotted spoon.  Remove
bar from chocolate and place on wax paper to cool.



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