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Peter Paul Mounds and Almond Joy

By Todd Wilbur

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 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
  • 2 cups powdered sugar
  • 14 ounces premium shredded or flaked coconut
  • One 24-ounce package semisweet chocolate chips
  • Do This
    • Restaurant/Brand
      Peter Paul
    • Instructions

      1. Mix the condensed milk and vanilla together in a large bowl.

      2. Add the powdered sugar a little bit at a time, stirring until smooth.

      3. Stir in the coconut. The mixture should be firm.

      4. Pat the mixture firmly into a greased 9x13-inch pan or dish. Chill in the refrigerator until firm.

      5. In a double boiler over simmering water, melt the chocolate, stirring often. You may also use a microwave oven. Place the chips in a bowl and heat for 1 minute on high; stir, then heat for 1 minute more.

      6. Remove the coconut mixture from the refrigerator and cut it into 1x2-inch bars.

      7. Set each coconut bar onto a fork and dip into the melted chocolate. Tap the fork against the side of the pan or bowl to remove any excess chocolate.

      8. Air-dry at room temperature on waxed paper. This could take several hours. Chocolate sets best at cool room temperature (below 70 degrees F). You may speed up the process by placing the bars in the refrigerator for about 30 minutes.

      Makes about 3 dozen bars.

      Tidbits: If you feel like a nut, follow the above recipe with these changes to make Almond Joy:

      1. Add 1 cup dry-roasted almonds to the list of ingredients.

      2. Substitute milk-chocolate chips for semisweet chocolate.

      3. In step 9, place two almonds on top of each bar before dipping.

Average rating:

Score: 3.00. Votes: 2
Rating of 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, 21:00

These were amazing. Couldn't keep them around!

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