Peter Paul Mounds and Almond Joy copycat recipe by Todd Wilbur
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Peter Paul Mounds and Almond Joy

Score: 3.00. Votes: 2
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At the train station in Naugatuck, Connecticut, candy and ice-cream shop owner Peter Paul Halajian used to meet the commuter trains carrying baskets full of fresh hand-made chocolates. The most popular of his candies was a blend of coconut, fruits, nuts, and chocolate that he called Konabar.

In 1919, when demand for his confections grew, Halajian and five associates, all of Armenian heritage, opened a business in New Haven to produce and sell his chocolates on a larger scale. Because there were no refrigerators, they made the chocolate by hand at night, when the air was the coolest, and sold the candy during the day. In 1920 the first Mounds bar was introduced.

Peter Paul merged with Cadbury U.S.A. in 1978, and in 1986 Cadbury U.S.A. merged with the Hershey Foods Corporation, now the world's largest candy conglomerate.

Today the recipes for Peter Paul's Mounds and Almond Joy are the same as they were in the roaring twenties.

Source: Top Secret Recipes by Todd Wilbur.

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  • 5 ounces Eagle sweetened condensed milk
  • 1 teaspoon vanilla extract
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Score: 3.00. Votes: 2
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Jackie Kruel-Bray
Dec 20, 2012, 22:00

I have several books. This is the first time I have made anything. I followed the recipe exactly and found the coconut mixture so dry it would not stay on the fork for dipping. And the dipping chocolate was so thick and took hours to dry. I will not make these again.

Nov 2, 2011, 22:00

These were amazing. Couldn't keep them around!

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