Mounds Bar Cake

This is a recipe that my dear neighbor gave me to make for her one day.  She has become to old to lift the pots and she really enjoys these little treats.  My pleasure to make them for you Mrs. C.

Here's what you'll need:

1 Box Duncan Hines Brownie Mix with Fudge packet (cook per directions on box)
1 14oz Bag of Coconut
3/4 Cup Whole Milk ( I use 2%)
Marshmallows (24 big ones cut into small pieces)
3/4 Sugar
1 Stick of Butter
1 Bag on Semi-Chocolate Chips

Mix brownie ingredients together.

Mrs. C always said to make this with Parchment/Wax Paper because it would be easier to cut.  She's wasn't kidding.

Let brownie cake cool on wire rack.

In saucepan add in the marshmallows, milk and sugar.  Stir until all mixed together.  This will bubble and burn if not careful, so cook on medium to low heat.

 

Stirring and watching carefully.

 

Add in coconut when the marshmallows are melted into mixture.

Mix until it's good and sticky.

Pour coconut mixture over cooled brownie cake.

While coconut mixture is setting, go ahead and melt one stick of butter with a bag of semi chocolate chips.

Mix until good and all chips are melted.

Oh my, this looks SO yummy!

 

When all is melted and creamy, pour over coconut mixture.  Smooth chocolate all over, then place in freezer.

These are so sinfully good.  I keep them in the freezer and pull out a few at a time.  These will last a few weeks in an air tight container frozen.  If left on counter, they'll be gone in a few days and are super gooey to eat. 

**Tip on cutting...Freeze for a short time until they begin to freeze.  Cut then into bite size pieces.  It makes it so much easier to cut.




Kimberly