Mounds Bars

1. Whip the corn syrup and margarine until well combined, best using a mixer. Add the powdered sugar one cup at a time, up to an extra 1/2 cup powdered sugar may be needed to get to a dry consistency. Add coconut flakes, and mix well. You don't want any bars to have no coconut.
2. Press the mixture into desired shape and place onto a cookie sheet covered with wax paper/parchment paper. I made them into teaspoon sized balls by rolling by hand, but you may want more authentic bars and make approximately 1-2 inches long. I recommend placing in a refrigerator for one hour before coating with chocolate, but this does not need to be done if short on time.
3. Melt the chips in a double boiler. Easy to do with one large pot filled 1/3 of the way with water and place a second pot of equal or smaller size on top. Stir until chips are completely melted and satin-like. Lower heat just a little to keep melted but not overheat. Coat the bars with the chocolate one at a time. It may get messy. but be very particular and patient to all dripping over boiler.
4. Place on coated cookie sheet. Allow sufficient time to cool. You may do so by either sitting at room temperature or, if you have enough room, in the refrigerator.
Source of recipe: I found this recipe for peppermint patties by EarthChild http://vegweb.com/index.php?topic=13189.0. My boyfriend suggested adding coconut "like a mounds bar." So I dropped the peppermint oil and added the coconut. AMAZING! Thanks EarthChild for the inspiration!