Peanut Butter Mounds Recipes

Steps:

• In bowl, cream together butter and sugar. Add coconut, milk, walnuts and vanilla; stir until blended. Chill until slightly firm; roll into walnut-sized balls. Insert a toothpick in each ball. Place balls on baking sheets; freeze. In double boiler over simmering water, melt chocolate chips, chocolate squares and paraffin wax. Keep warm over hot water. Using picks as handles, dip frozen balls into chocolate mixture; stick picks upright into was paper-covered Styrofoam sheet. Chill until firm. Remove picks and package candy in individual paper liners. (May also be frozen.)

Steps:

• 1. Bring to boil over medium heat the 2 c. sugar 1/3 c. cocoa (mix well) then add 1/2 c. butter and 1/2 c. milk stirring constantly. Boil 2 minutes. Remove from heat.
• 2. Then add, 3 c. quick oats, 1/2 c. chunky peanut butter, 2 tsp vanilla. Mix well.
• 3. Let cool first, then drop by tsp. on wax paper.

Steps:

• In a large mixing bowl, combine sugar, butter, cream cheese, and vanilla. Divide the batter in half and place each half of the batter in a bowl of it's own. Stir peanut butter into one bowl of batter and the coconut into the other.
• Using your hands mold the dough into a ball or squars ( or mold of you choice ) and arrange on a baking sheet. Place in the freezer until harden.
• When the candy has set, melt the chocolate chips and shortening in the top of a double boiler. Dip the candy into the chocolate until covered. Place the candy on waxed paper and return to the freezer to harden. After the chocolate has hardened the candy can be kept in the refrigerator until used.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the graham cracker crumbs, sugar and melted butter or margarine. Mix and pat into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.
• Combine the condensed milk and flaked coconut. Spread over the crust and bake at 350 degrees F (175 degrees C) for 15 minutes.
• Spread the melted chocolate chips over the top. Let cool and cut into squares.
• I usually sprinkle the chocolate chips over the top and put back into the warm oven for a minute or so and then spread it over the bars with a butter knife.
• Sometimes when you cut the bars after the chocolate hardens,the squares don't come out very uniform. Try taking a butter knife while the chocolate is still warm and run it over the bars in the sizes you want, so that when the chocolate does harden the pieces come out better.

Steps:

• In a large bowl, combine the first 5 ingredients. Line a 9-in. square pan with foil; butter the foil. Spread coconut mixture into pan. Cover and chill overnight. Cut into 2x1-in. rectangles. Cover and freeze. , In a microwave, melt candy coating; stir until smooth. Dip bars in coating; allow excess to drip off. Place on waxed paper to set. Store in an airtight container.