MOUNDS Dark Chocolate and Coconut Candy Bars 1.75 oz (36 Count)

- Contains thirty-six (36) 1.75-ounce MOUNDS Dark Chocolate and Coconut Candy Bars in a bulk box - Enjoy a tropical escape from everyday life with these coconut and dark chocolate candy bars ready for movie nights, lunch boxes, road trips and candy jars - Individually wrapped, kosher and gluten free coconut-filled dark chocolate candy bars inside a bulk candy box - Use MOUNDS candy for filling birthday gift bags and back-to-school lunch boxes or bridal and baby shower candy dishes - Sweet coconut covered in rich dark chocolate that takes you to your own kind of paradise for some "me time" as the perfect Christmas, Easter, Valentine's Day and Halloween candy

From the manufacturer

Enjoy an afternoon pick-me-up with a delectable MOUNDS dark chocolate and coconut candy bar that pairs perfectly with sun and sand.

Relax and unwind with sweet and flaky coconut drenched in rich dark chocolate for a tropical treat and a moment of bliss.

Enjoy a MOUNDS dark chocolate and coconut bar any time - with a cup of coffee, during a break at work, or on the go. When a real vacation isn’t possible, MOUNDS candy is your one-way ticket to paradise.

24 MOUNDS Miniatures (one 11 oz pkg.)

1 cup HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

2 tsps shortening (do NOT use butter, margarine, spread or oil)

1. Heat oven to 300°F. Line cookie sheet with parchment paper or generously grease. Remove wrappers from candy bars; chop and set aside. Place 2 cups coconut in deep, medium bowl; set aside.

2. Stir together remaining 2-1/2 cups coconut, flour and salt in large bowl. Stir in sweetened condensed milk and vanilla, stirring until well blended. Fold in candy pieces. Drop slightly heaping teaspoons mixture into bowl of coconut. Roll in coconut until well coated. Place on prepared cookie sheet.

3. Bake 12 to 14 minutes or until bottoms begin to brown. Remove from cookie sheet to wire rack. Cool completely.

4. Line tray with wax paper. Place chocolate chips and shortening in small microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.

5. Dip bottom of each cookie into melted dark chocolate chips. Shake gently and scrape cookie bottom on edge of bowl to remove excess chocolate. Place on prepared tray. Drizzle cookie tops with remaining melted chocolate. Allow chocolate to firm. Store in airtight container at room temperature.