Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a creative dish, mounds ball candy. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Mix all ingredients except chocolate bark. Scoop into balls with a small cookie scoop or spread on wax paper covering cookie sheet. Mounds is a candy bar made by The Hershey Company, consisting of shredded, sweetened coconut coated in dark chocolate.
Mounds Ball candy is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Mounds Ball candy is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook mounds ball candy using 5 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Mounds Ball candy:
- Make ready 1 lb powdered sugar
- Prepare 1 can Eagle Brand sweetened condensed milk
- Make ready 1 stick butter
- Prepare 28 oz Coconut
- Prepare 2 packages chocolate bark (your favorite)
Tip: Use buttered hands to roll your candy or Mounds, this makes it so much easier. A wide variety of gummy ball candy options are available to. Mounds is candy made by Hershey. Mounds is dark chocolate with coconut.
Instructions to make Mounds Ball candy:
- Mix all ingredients except chocolate bark. Scoop into balls with a small cookie scoop or spread on wax paper covering cookie sheet. Freeze for at least 45 minutes. If on a cookie sheet cut into squares. Melt chocolate to double boiler. Dip each ball. Let dry on wax paper and store in an airtight container.
Mounds is available in mini or regular. Community content is available under CC-BY-SA unless otherwise noted. MOUNDS Candy Bars are OU Certified as a Kosher product. This candy bar is a gluten-free food as defined by the Food and Drug Administration. Stock up on Halloween candy and add to a party bowl.
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