I was going to save this post for Monday but I just can’t. I can’t! I mean, it’s Halloween weekend and all. You probably need an excuse to eat another candy bar.
You down? Okay good. Let’s have a chat then. You see, even in the 20’s, my great grandma knew what was up.
I’ve mentioned this before, but I was lucky enough to inherit all of my great grandmother’s amazingly retro dessert recipes. That big plastic orange box of faded recipe notecards is one of the most valuable things that I own.
And then last night, after sobbing my way through Private Practice and eating way too much sweetened flaked coconut, I had a complete epiphany!
And that epiphany was taking on the challenge of baking through every single one of my great grandmother’s recipes (except the recipe I just found for creamed english peas…that doesn’t count)
I’m going to count out all the recipes tonight, but by just looking at the box I would say there are about two hundred there ranging from her secret refrigerator roll recipe and “mock” apple pie to prune cake and some interesting “egg toast bread”. Whatever that means.
Are you still with me????? Good.
We’re starting with her special mounds bars.
Like I said, she knew what was up. A crunchy golden graham cracker crust topped with coconut, melted chocolate and peanut butter! These guys are so much better than the packaged candy bar version….and incredibly easy to make, too.
I like to think of my great grandma making these bars for special occasions in her tiny Minnesota kitchen. These freeze great so if you’re anything like me, you’ll hide them from yourself deep in the depths of your freezer….until you’re home alone, reading trashy magazines and talking to your cat. That’s when all hell breaks loose and no homemade candy bar is safe.
Chocolate Peanut Butter Mounds Bars
makes about 25 small bars
19 graham crackers, crushed (2 sleeves)
1 stick butter, melted
½ cup sugar
1 14-oz package sweetened coconut flakes
1 14-oz can sweetened condensed milk
12 oz chocolate chips, melted
2 tbsp peanut butter
Preheat the oven to 350 degrees. In a large bowl, mix together the graham cracker crumbs, melted butter and sugar. Pat down into a greased 9″ or 13″ pan. Bake for 10 minutes until golden.
In another bowl, combine the sweetened condensed milk and coconut. Spread on top of the baked graham cracker crust and return to oven to bake for 20 more minutes.
Melt the chocolate chips in the microwave, stirring every 30 seconds until smooth. Once melted, add the peanut butter and stir until well combined. Spread over coconut layer once bars come out of the oven. Place in the fridge to cool and let the chocolate harden. Once hard, cut into small squares and serve.
2 hours (includes cooling time)