Yummy Mounds Chocolate Candy Recipe And Mounds Brownies
The Mounds chocolate candy recipe has been in Dining on a Dime for years now but I just found a new variation on the recipe using brownies. I will give you our Mounds recipe from Dining on a Dime first.
- This recipe calls for a graham cracker base. You can use that or melt 1/2-1 bag of chocolate chips and pour into a well greased pan for a base instead. Chill the base. Then pour the filling on top and add more melted chips. Chill. To cut, use a metal scraper or dough cutter and press it straight down and cut in bars.
- You can also dip these by mixing the filling and then shaping into whatever shape you want. Place the shaped filling in freezer while melting the chocolate chips. Then, using a fork, dip into the melted chips. Place on a piece of waxed paper.
- You can make Almond Joy candy by using the tip above and then pressing an almond in the center before freezing. To make things easier, dribble a little chocolate on top of the almond right before dipping. It will help to hold the chocolate on better.
Mounds Chocolate Candy Recipe
22 graham crackers, crushed
1/2 cup butter, melted
3 Tbsp. sugar
12 oz. coconut
1 can (14 oz.) sweetened condensed milk*
1 pkg. (12 oz.) chocolate chips
Mix graham crackers, butter, and sugar and spread evenly into a 9×13 pan. Bake 5 minutes and cool. In a saucepan, heat sweetened condensed milk and coconut for 10 minutes. Do this on low to medium heat so you don’t scorch it. Spread on crust. Sprinkle chocolate chips on top. Place in a preheated 325 degree oven until chips melt. Chill before serving.
*Don’t forget if you are in the middle of a recipe and don’t have sweetened condensed milk check out your copy of our Dining on a Dime cookbook because we include a sweetened condensed milk recipe in the cookbook for you.
Mounds Brownies Recipe
1 batch brownies, baked
5 1/3 cups coconut
1 can (16 oz.) sweetened condensed milk
1 1/2 cups powdered sugar
1 can chocolate frosting
Mix coconut, milk and powdered sugar. Spread on brownies. Warm frosting to soften in microwave then pour on top of all.
From: The Dining On A Dime Cookbook. For more easy recipes like this, check out Dining On A Dime here!
Are you referring to individual graham crackers, graham cracker squares, or graham cracker rectangles when you wrote 22 graham crackers? I started with 22 individual little rectangles and decided that I didn’t have enough to cover a 9×13 inch pan so I went with 22 graham cracker squares. After I got started, I realized my package of coconut only contained 7 ounces, so I added chopped walnuts. I also used butterscotch chips only on a portion of each pan because I wanted to see what butterscotch bars taste like. I’m using 3 little aluminum baking dishes that came with lids from the Dollar Tree to bake the goodies which are currently in the oven. How long, approximately, does it take for the chips to melt at 325 degrees?
Oh Holly. I had to chuckle a little at your comment. It reminded me of a poem I have where the woman got a delicious recipe from her friend. She started making it and didn’t have one ingredient so tried another and substituted something else for another ingredient. She didn’t have enough of this and that so added some other things to replace it. By the time she was done she couldn’t figure out why it didn’t taste like her friends did.
I always laugh when I read that poem because I am forever doing the same thing. But to answer your questions – you use 22 individual graham crackers and as far chocolate goes and how long it takes to melt – it doesn’t take long and you need to stand and watch because depending on how hot your oven is (different ovens can be hotter then others) it will take only a minute or so to melt.
My oven is usually hot enough to burn things (Now how would I know that?) But the chips wouldn’t melt, even after 30 minutes…. Sigh. Even though they were name-brand chips, they stayed in chip form….
I’m not sure what would cause them not to melt. Sometimes you do need to take the back of the spoon and spread them a little because they can get soft and hold their shape. But I would think after 30 mins. they would have melted. Hummm. Sorry I can’t figure out what is the problem or help more.
The candy tastes good cold. I very much prefer the chocolate chip topping to the butterscotch chip topping.
I’m so glad that in spite of everything it still tastes good to Holly. : ) : )
grizzly bear mom
I understand what you mean Jill. The first time I made pesto I couldn’t understand why dried basil and oil didn’t make anything I wanted to eat. I’m a much better cook now.
Depending on the brand, chocolate chips may not melt. You may have to smooth them around. Or enjoy them in chip format.