No Bake Mounds Roll or Almond Joy Roll
User Reviews
5
No Bake Mounds Roll or Almond Joy Roll
Description
The No Bake Mounds Roll combines finely processed graham cracker crumbs mixed with cocoa powder and sweetened syrup to create a dough reminiscent of cookie dough. Kneading with warm water achieves a supple, non-sticky texture that can be rolled flat. The dough serves as a chocolate-flavored base, while the coconut filling adds sweetness and moisture typical of Mounds or Almond Joy candy bars.
The dessert’s texture is soft and pliable from the graham cracker crust and creamy from the sweetened coconut filling. Rolling the dough into a thin rectangle before layering ensures even thickness. It relies on refrigeration or setting for final firmness instead of baking.
This treat is a convenient option for those seeking a candy-like dessert without oven use, suitable for snack time or as a sweet finish to meals. It can be sliced into portions and stored chilled to maintain texture.
Ingredients
- 3 cups graham cracker crumbs or cookie crumbs
- 1 tablespoon sugar optional
- 4 tablespoons cocoa powder unsweetened
- 1 cup water warm
- 10 ounces sweetened coconut flakes
- 1 tick butter room temperature, unsalted
- 1/3 cup powdered sugar
- 1/2 cup sweetened condensed milk
Instructions
- If using cookies, place them in the food processor and pulse until they reach a fine, cornmeal-like texture.
- Same for the graham cracker crumbs, even if you use the crumbs, not the sheets, add them to the food processor and pulse until you get a fine, corn meal like texture.
- Add the fine crumbs to a large mixing bowl, add the cocoa powder and mix.
- In a small bowl mix water and sugar and microwave for 1 minute to create a syrup., stir to dissolve the sugar. Add the syrup to the crumb mixture and using a fork start mixing until combined.
- Using your hands, knead the mixture until they form a non-sticky, easy-to-work dough; if needed, add more warm water, one tablespoon at a time; the texture of the dough should resemble play dough. Roll it into a ball. It should be easy to work with it, like with cookie dough.
- Lay plastic wrap on the counter, place the cookie dough ball in the middle and using a rolling pin, roll it into a thin rectangle, it should be roughly 14 inches long. Mine was 10x12 inches. Don't worry if the rectangle breaks into some spots, just take the broken pieces and press them into place with your fingers. The dough will have a play dough texture, so it's really easy to work with. Using a knife trim the edges.
Coconut filling:
- In the bowl of an electric mixer, or in a medium bowl using a hand mixer, beat together butter and powdered sugar until fluffy, for 1-2 minutes. Scrape the sides of the bowl, add the condensed milk and mix until combined.
- Using a spatula stir in the coconut flakes.
- Transfer the coconut mixture onto the cookie dough sheet, distribute it in an even layer, ½ inch from the edges. Starting from the edge that is facing you, using the plastic wrap, start rolling the cookie dough sheet with the coconut mixture into a log. Press well to form a log, cover in plastic wrap and refrigerate for at least 1 hour before serving.
- Do not remove the plastic wrap, store the roll in it, unwrap and slice only as much as you need to prevent it from drying out.
- Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 3mg | 1% |
| Sodium | 167mg | 7% |
| Potassium | 146mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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