Tessa’s Recipe Rundown
Taste: Just like store-bought mounds bars but better. Chocolate + coconut = bliss.
Texture: The chocolate is smooth yet solid while the coconut inside is soft and rich.
Ease: Only 4 ingredients! Dipping the coconut in chocolate does take some time but it’s not difficult.
Appearance: Mine definitely looked homemade, probably because I was too impatient to carefully dip the chocolate. Anything coated in chocolate looks delicious though.
Pros: These bars are simple to make and use simple ingredients – no artificial preservatives, flavors, or colors. Plus you could easily make these almond joys.
Cons: None.
Would I make this again? Yes!
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A Homemade Kitchen series includes recipes that feature homemade versions of your favorite store-bought meals, snacks, treats, condiments and more. Homemade is better for your budget, body, and taste buds.
The recipe has all the things that comprise a recipe I love. It’s extremely simply with only 4 ingredients. You don’t even have to turn the oven on or use your stove-top. It’s a homemade version of your favorite candy bar that tastes loads better. If you wanted you could even add almonds to the top of each coconut bar before dipping in chocolate. It’s pretty much perfect.
If you really wanted to make this a homemade treat, make your own sweetened condensed milk.
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Homemade Mounds Bars
Ingredients
- 3 cups unsweetened shredded coconut
- 1/2 teaspoon Maldon salt (or another flaked sea salt)
- 2/3 cup sweetened condensed milk
- 10 ounces bittersweet chocolate, melted
Instructions
- Line an 8×8-inch baking pan with parchment paper or tin foil. Spray with nonstick spray.
- In a medium bowl mix together the coconut, salt, and condensed milk until combined. Press mixture into prepared pan and spread into an even layer with a rubber spatula. Freeze for 15 minutes, or until slightly hardened.
- In a small microwave-safe bowl melt the chocolate in 15-second bursts in the microwave, stirring between every burst, until smooth.
- Remove coconut mixture from pan. Cut into 1-inch bars. Dip the coconut bars in the chocolate, turning to coat with a fork. Let excess drip before placing on a parchment-lined baking sheet. Place mounds bars in fridge until chocolate has set. Bars can be kept in the fridge for up to 4 days.
can you freeze them
Hi Danielle! We haven’t tried that, so we can’t say for sure! Let us know how it goes if you give that a try 🙂
This recipe is fantastic! Just a few tweaks I’d make next time because I started with perfect bars and ended up with haystacks toward the end. Both were equally as delicious but the first few were prettier. I definitely needed more than 10 oz of chocolate. Next time I’ll leave the coconut in the freezer longer than 15 mins to make sure they are good and solid. I’ll also work with only half batch leaving the other half in the freezer. Mine thawed quickly. Same goes with the chocolate, I’d heat only half. I used Ghirardelli chips with a tsp of coconut oil, microwaved on level 6 for 15 seconds each before stirring. I’d say it took maybe a minute and a half total to melt. It wasn’t chunky at all. Another person said their coconut wasn’t freezing and I wonder if they used sweetened. Make sure your coconut is unsweetened. It’s drier. Overall these are delicious and I’ll be making them again!
Mushy, wet coconut even after a long time in freezer. Fell apart when trying to coat in melted chocolate. The recipe needs more coconut or less sweetened condensed milk. Not happy with the flavor either, so I don’t recommend this recipe
I love to bake and make candy so it was surprising how badly these turned out for me. The coconut was still wet and mushy after a half hour in the freezer. I tried to make just a couple bars dipped in chocolate to start, and they fell apart as I feared they would. I kept what was left in the pan uncut and coated it with the chocolate and put it in the fridge for a few hours. Still wet and messy but now with a hardened chocolate top. The taste seemed off and too salty.
I don’t recommend this recipe.
What purpose does the salt have in the mounds bars and can it be omitted. Can the chocolate be from chocolate chips???
The salt balances out the sweetness and I haven’t tried this recipe without it, but you can likely omit if you absolutely must. And I wouldn’t recommend using chocolate chips – I’d try to find a bittersweet chocolate bar to use instead!
My name is
Diana Snipes and I want to know if you can freeze these mouond bars. I would like to make them now but will have them for Christmas. I have so much that I cook that I like to make things ahead of ;time and freeze what I can.
0 stars, these things fell apart in the chocolate after being in the freezer for at least 8 hours. NEVER AGAIN!
Agreed, fell apart!!!!
OMG gooooooood
Cho chips are not melting
Always use househole wax in your chocolate. It will make it smooth and shinny. I always use a double boiler. Do this step with your coconut bars.
Do I have to leave the bars in the fridge ???
Would rather keep them in a container on the counter.
can you freeze them?