MOUNDS BARS (Lucy Taylor)
3/4 c. mashed or riced potato (or make 3/4 c. instant potatoes using no butter, salt and pepper) cooled
1 lb. confectioners sugar
1 t. vanilla or almond extract
1 lb. flaked coconut
Mix all ingredients together and shape into walnut sized balls or small logs and refrigerate for 1 hour. Melt 1 bag (11 oz.) semi-sweet, dark or milk chocolate chips in the top of a double boiler with 1/8 bar of paraffin wax or 2 t. Crisco shortening and stir til melted and thoroughly blended. Dip the balls into the chocolate by placing the balls on a fork or on a slotted spoon. Place on waxed paper (or parchment paper) to harden. Store Mounds Bars in a tightly covered container in a cool place. Will last a couple of months.
(makes 3-4 dozen mounds bars)
Note: to make Mounds Bars into Almond Joy bars just add an almond to each ball.
Mounds Bars recipe is published in our February, 2002 Menu Minder.