The Fort Bend Foodie 12/18/13

I made these cookies for our Star Christmas party and so many people wanted the recipe I decided to share it in the paper. They are so delicious it is hard to eat just one. I have been making these at Christmas time for many years. They are quick and easy and so yummy!

Mound Bars

• Preheat oven to 350 degrees
• 2 cups graham cracker crumbs
• ¼ cup sugar
• ½ stick butter (4 Tbsp), melted
• 1 can sweetened condensed milk
• 2 cups (or one 16 oz. bag) shredded coconut
• 12 oz. or more chocolate chips

Mix graham cracker crumbs, sugar, and melted butter in a bowl until butter is well incorporated. Spread evenly in bottom of a jellyroll pan. Bake for 15 minutes.

In a separate bowl, mix sweetened condensed milk and coconut. Spread this mixture on top of the graham cracker crust, being careful not to pull up the crust as you spread it. Bake for 15 minutes more.

Remove from oven and immediately spread chocolate chips evenly over hot coconut layer. When the chocolate chips are melted, spread out to completely cover the coconut mixture. Let cool until chocolate is solidified. I put it in the fridge for a while before cutting into squares.

Makes about 3-dozen.

If you have a favorite recipe you would like to share, please submit to denise@fortbendstar.com for consideration..

If you have a favorite recipe you would like to share, please submit to denise@fortbendstar.com for consideration.

Short URL: http://www.fortbendstar.com/?p=36752

Posted by on Dec 18 2013. Filed under Fort Bend Foodie. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

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