Homemade S’more Mounds

Mix together condensed milk, marshmallow fluff, vanilla extract, and salt. Add in coconut and mix until combined. Refrigerate mixture for a few hours or overnight to allow the flavors to come together.

Cut 15 Biscoff cookies in half (please use any kind of cookie/graham cracker you prefer). Line a baking sheet with parchment, place cookie halves onto parchment and using a cookie scoop or a tablespoon, form the coconut mixture into bars and place them on top of the cookies, pressing mixture down firmly. (I found that the coconut mixture wasn’t sticking to the cookie very well so I dipped a pastry brush in some leftover condensed milk and brushed each cookie half as I went along). Continue until you have used all of the coconut mixture. Place baking sheet in the fridge to chill for at least a couple hours to ensure the mixture will stay on the cookies when they are dipped in the chocolate.

Melt chocolate over a double boiler. Once chocolate is melted, remove bars from fridge. Place a bar onto a fork and dip the bottom of the bar into the chocolate while using a spoon to cover the rest of the bar with chocolate. Gently shake off the extra chocolate and scrape the bottom of the fork along the edge of the bowl and place each bar onto a parchment paper lined baking sheet and repeat until all the bars are covered in chocolate. Place in the fridge to allow the chocolate to set and harden.

This was my first attempt at this so my bars didn’t come out very pretty but they did taste really good.