For my birthday, my best friend gave me a package of mini molds.
I always miss candy around the holidays — the child in me, I think.
These are simple mound bars, but they are made with all nut free ingredients.
(Few people with nut allergies have a reaction to coconut and I am fortunate that I do not.)
Simple method:
A layer of chocolate and cool to harden.
Filling — half a bag of coconut and a can of condensed coconut milk
Cool.
Top with another layer of chocolate.
Cool again.
I cool each layer in the refrigerator for at least an hour.
For longer term storage I will move them to a sealed container and keep refrigerated.
I’ll be able to take them out just a little before serving to soften up some.
I know we won’t eat them all quickly because they are super rich, so I will actually freeze some of them to take out later.
Oooh! Being a Mounds and Almond Joy girl, these looks so yummy! I will have to remember this during my Christmas baking! =)
ReplyDeleteThey are one of the few candy bars I miss. Being able to make my own that are nut free is a blessing!
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