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Mound Bars
April 25, 2011

I made these bars because some of the photos look so good, but my bars were thin and did not resemble the photos at all. Now I've gone back to read the reviews of the photos I've admired to see that the bars were modified by baking in a smaller pan to get thicker bars and by increasing the coconut and/or chocolate layers. As written, these bars are way too sweet, and I didn't even add the white sugar to the crust. If I were to make them again, I would tone down the sweetness even more. I'd eliminate the white sugar, use unsweetened coconut, use more coconut (but not increase the sweetened condensed milk with it), and bake them in a smaller pan. You really have to have a sweet tooth to like this recipe.

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