"This recipe is very similar to the Mounds candy bar. With
few ingredients, it is surprisingly easy to make." Original
recipe yield: 3 dozen.
Ingredients:
5 ounces sweetened condensed milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
14 ounces flaked coconut
4 cups semisweet chocolate chips

Cooking Steps:
Blend the condensed milk and the vanilla together in a bowl. Add the powdered sugar a
little at a time, blending each time until smooth. Stir in the coconut. You should
have a firm mixture. Pat the mixture into a greased 9 x 13 inch pan and chill until
firm.
Place the chocolate chips in a microwave-safe bowl and heat on high 1 minute at a
time, stirring after each minute, until melted. Remove the pan from the refrigerator
and cut the coconut mixture into 1 x 2 inch bars.
Set each bar on a fork and dip into the chocolate, completely coating the bar. Let
excess drip off, then set on waxed paper. Repeat for each bar. Bars will take several
hours to air-dry; if you are in a hurry you can refrigerate the bars for about 30
minutes. Enjoy!

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"This cashew-caramel combination is reminiscent of a candy
bar." Original recipe yield: 30 bars.

Ingredients:
INGREDIENTS:
3/4 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup chopped cashews
1/2 cup packed brown sugar
1/2 cup white sugar
2 tablespoons butter
1 1/2 tablespoons light cream
1/3 cup chopped cashews
1/4 cup packed brown sugar

Cooking Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
To prepare Pastry: In a large bowl, mix the eggs and both sugars together. Blend in
the nuts and sift the flour with the baking powder and salt. Add to egg mixture and
blend well. Press into the bottom of the greased pan.
Bake for 20 to 25 minutes. While pastry bakes, mix 1/4 cup of brown sugar, cream and
cashews into the melted butter.
Spread over baked pastry and place under a broiler for about 1 minute, until topping
bubbles and becomes brown. Cut into bars while warm. Let cool in pan.

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