I know I said I wasn’t going to be posting much – if at all – during the relocating process, but today I need to take a quick pause to post a little something. As far as the whole moving thing, we’re getting there. I have 70 boxes taped up and labeled; we’ll see what the final tally is! We’ve had three showings of our house — no offers yet, but at least there’s been some interest in the past three weeks! We found a house to rent in Columbus that’s vintage 1961 complete with rust orange shag carpet and a bomb shelter in the basement. At least it has a garden and lots of storage space! Things are moving along…
Today, though April Fool’s Day, is not a joke. Rather, today marks the day two years ago when Mom went to heaven. I’ve been thinking of her through these past several weeks as I know she had at least one big move with several young kids and a house to sell. It’d be fun to chat with her about the big move, the progress, the anxiety, the excitement of making new friends, the sadness of leaving people we love dearly.
After something like five months of meeting (nearly) weekly, last Friday I made the last batch of snacks for my husband’s Bible 101 class. With not much time but not wanting to pass up the last chance to bake for them (and an opportunity to deplete some of my open pantry supplies before the move) I turned to Mounds bars. One of my mom’s favorites, I remember her eyes lighting up if we had some in our Halloween stash. And these bars were good, too. When I couldn’t find my mom’s recipe (I must not have it in my possession), I turned to the internet. The recipe is super-easy. They tasted as I remember.
Here’s to memories, old and new and yet-to-be.
Chocolate-Coconut Mounds Bars
- 1-1/2 cups graham cracker crumbs
- 1/2 cup brown sugar, packed
- 1/3 cup melted butter
- 2-2/3 cups flaked sweetened coconut
- 1 (14 oz) can sweetened condensed milk
- 1 (12 0z) package semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- For first layer: mix cracker crumbs, sugar and butter and press into a 9x13x2″ baking pan. Bake for 15 minutes.
- For second layer: combine coconut and milk. Carefully spread over baked crust and return to oven to bake another 15 minutes.
- For third layer: Remove bars from oven and sprinkle with the chocolate chips. Allow the chips to melt and then spread evenly over all. Cool (best done in refrigerator) and cut into bars.