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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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.
I made these last week and the coconut mixture seemed really thin so I doubled the coconut and sweetened condensed milk and after 15 minutes in the freezer they still were not hard or even firm, so they stayed in the freezer almost an hour and the coconut still fell apart once I started trying to dip it in chocolate so I ended up just leaving them in the pan and pouring the chocolate over them. They were good though and the second attempt is in the freezer now. My dad loves Mounds and he really likes these, it was his idea for me to make them this second time lol.
I have experimented with using mashed potato flakes (only a little) to firm the mixture and add a tablespoon of powdered sugar. A tablespoon of paraffin wax melted in the chocolate will keep it firmer at a higher temperature.
You can’t tell the difference from the store bought Mounds!
My dad loves Mounds and his birthday is coming up in a few weeks. Thanks for the great idea for an original gift!!
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oh my goodness I NEED these!!!!
You could sell these to people and have a nice little business for yourself. I'll buy some.
These look so tasty! Great recipe 🙂
oh my goodness, I can't wait to try these soon!
I love this! Can I have some please? I'm hungry. Lol! All this are mouth watering!
Ronadelle <a href="http://www.ronadelle.blogspot.com” target=”_blank”>www.ronadelle.blogspot.com <a href="http://www.dellechen.blogspot.com” target=”_blank”>www.dellechen.blogspot.com
8600 hits on Stumble. So excited! People love chocolate Tessa. I expect more! Wonderful recipe!
can you do this with regular salt?
can you freeze mounds?
OH….these look so amazing!!! I don't like that they are easy to make….very dangerous! 🙂
The perfect recipe! I'll be making this for sure! 🙂