You won't be needing Hershey or Mars when you can make your own delicious candy bars that'll absolutely melt in your mouth! Sally McKenney, who wrote the new cookbook Sally's Candy Addiction, came by Tonia's Kitchen to talk about her take on the classic chocolate candy: A Mounds Bar...you know the one with Coconut and Chocolate! Sally says its simple to make and way better than the bars you find in stores, one reason for that is the lack of preservatives in the kinds you make at home. Give it a try, and a taste it for yourself. You might just find the only thing you'll need Hershey for is the amusement park they have! Find out more on Sally's webpage.
Ingredients
14oz (396g) bag shredded sweetened coconut
14oz (396g) can full-fat sweetened condensed milk
2 cups (240g) confectioners’ sugar
¼ tsp salt
1½ tsp vanilla extract
18oz (510g) semi-sweet chocolate, coarsely chopped
Special Equipment
9-in (23cm) square baking pan
double boiler (optional)
dipping tool (optional)
squeeze bottle (optional)
1 Line a 9-in (23cm) square baking pan with aluminum foil, leaving enough overhang on the sides to easily remove the coconut mixture after chilling. Set aside.
2 In a large bowl, stir together coconut, sweetened condensed milk, confectioners’ sugar, salt, and vanilla extract until combined. The mixture will be very sticky and might be hard to stir, so use some arm muscle.
3 Press the mixture into the prepared baking pan, doing your best to do so evenly. I use the back of a spoon to help pack it down tightly. Cover the pan tightly and refrigerate for at least 1½ hours.
4 While the mixture is chilling, line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
5 After the mixture has chilled, it should be firm and easy to work with. If it is still quite sticky, chill for 1 hour. Remove foil from the pan using the overhang on the sides. Slice the coconut mixture into rectangles, about 1 x 2 inches (2.5 x 5cm) large. Peel off any foil adhering to the rectangles. Place the bars on the prepared baking sheet and refrigerate until ready to dip.
6 Melt or temper the chocolate (see page 42). Remove coconut bars from the refrigerator and, working with one at a time, dip in the chocolate using a dipping tool (or fork). Place bars onto the baking sheet after dipping. If there is leftover chocolate, drizzle it over the bars using a squeeze bottle (or fork).
Allow the chocolate to set completely at room temperature for 1 hour.
MAKE-AHEAD TIP: I like to wrap each bar individually in plastic wrap for a quick grab ’n’ go treat. If chocolate has not been tempered, wrapped candy bars keep well in an airtight container in the refrigerator for up to 10 days. If chocolate has been tempered, wrapped candy bars keep well in an airtight container in a cool, dry place for 3 weeks.
