Best 3 Dark Chocolate Mounds Recipes

DARK CHOCOLATE MOUNDS BAR COOKIES

Steps:

• Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the Mounds Bars. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes. Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 8 balls of dough onto each cookie sheet. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked when you remove from the oven. They will continue to bake on the cookie sheet as they cool. Keep on the baking sheet for at least 10 minutes before transferring to a wire rack. Melt the dark chocolate chips and shortening in a small bowl in the microwave. Drizzle on warm or cooled cookies. Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes.

COCONUT DARK CHOCOLATE MOUNDS

Steps:

• Step 1: Using a small saucepan, gently heat coconut oil and shredded coconut on low heat. The shredded coconut will begin to "puff" up after a few minutes in the warm oil. Remove from heat and set aside. Step 2: In a food processor, process dates, vanilla and salt until creamy and smooth. Step 3: Mix coconut mixture with date mixture. Pour into a small, bread loaf size pan. Place in freezer for an hour or until set. Step 4: Gently heat dark chocolate in a small saucepan on low heat. You can also use a double broiler to melt the chocolate. While chocolate is melting, cut the coconut candy into "mound" size pieces. I cut mine into even squares, then cut them in half again. These taste great without the chocolate too! Step 5: Dip coconut candy into melted chocolate and then place them carefully on parchment paper. Refrigerate the candy until it is set, 30-45 minutes. Serve and enjoy!

DARK CHOCOLATE MOUNDS

Steps:

• 1. Mix the coconut, condensed milk, and powdered sugar together. Wet your hands and transfer the mixture to a sheet of wax paper. Roll into a log. Place in refrigerator for 1 hour.
• 2. Mix the melting chips with the butter and microwave 30 seconds at a time stirring until smooth and glossy.
• 3. Dip each mound in the chocolate and place on wax paper until hardened. Enjoy