Homemade Mounds Bars Recipe
Sweetened condensed milk binds the shredded coconut into a filling that holds its shape without any cooking, and freezing the bars solid before dipping keeps them from softening or falling apart in the warm chocolate.
- Prep
- 25 min
- Cook
- 5 min
- Total
- 1 hr 45 min
- Servings
- 16
Ingredients
- 3 cups sweetened shredded coconut
- 14 oz sweetened condensed milk
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp fine salt
- 12 oz semisweet chocolate chips
- 1 tbsp coconut oil
Nutrition per serving
- Calories
- 286
- Protein
- 3g
- Carbs
- 41g
- Fat
- 13g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Line an 8-inch square pan with parchment paper, leaving overhang on two sides for lifting the block out later.
- 2In a large bowl, stir together the shredded coconut, sweetened condensed milk, powdered sugar, vanilla, and salt until every bit of coconut is coated and no dry streaks or loose sugar remain at the bottom of the bowl.
- 3Turn the mixture into the prepared pan and press it firmly and evenly into an even layer using the back of a spatula or damp hands.
- 4Freeze the coconut base for at least 1 hour, until it is firm enough to hold a clean edge when cut.
- 5Lift the block out using the parchment overhang and cut into 16 bars, about 1x3 inches each.
- 6Return the cut bars to the freezer for another 15 minutes while the chocolate melts, so they stay cold and firm for dipping.
- 7In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20-second bursts, stirring well between each, until fully melted and smooth.
- 8Using a fork, lower each frozen coconut bar into the melted chocolate, turn to coat all sides, then lift out and tap off the excess before setting it on a parchment-lined tray.
- 9Refrigerate the dipped bars for at least 20 minutes, until the chocolate shell is fully set and no longer tacky to the touch.
Tips & variations
- Swap the semisweet chips for dark chocolate (60-70% cacao) to match the deeper, less-sweet coating on store-bought Mounds bars.
- Add 1/2 teaspoon of coconut extract along with the vanilla for a more pronounced coconut flavor.
- Press a whole almond onto each bar before dipping to turn this into an Almond Joy-style bar instead.
- If the chocolate coating thickens up while dipping the later bars, microwave it for another 10-15 seconds to loosen it back up.
Storage & reheating
Store the finished bars in an airtight container in the refrigerator for up to 2 weeks, separating layers with parchment so the chocolate shells don't stick together. They also freeze well for up to 3 months; let them sit at room temperature for 5-10 minutes before eating.
Tips from the Tulo kitchen
- Wetting your hands slightly before pressing the coconut mixture into the pan keeps it from sticking to your fingers and makes the layer more even.
- Dip the bars straight from the freezer rather than letting them sit out first, the cold keeps the filling from softening and makes the chocolate set faster with a cleaner shell.
FAQ
What's the actual difference between Mounds and Almond Joy?
Mounds bars are coated in dark chocolate and contain no nuts, while Almond Joy uses milk chocolate and adds whole almonds on top of the coconut filling.
Can I use unsweetened shredded coconut instead?
Yes. Unsweetened coconut works, but the filling will be noticeably less sweet, so consider adding an extra 2-3 tablespoons of powdered sugar to compensate.
Why did my chocolate coating crack or turn dull after chilling?
This happens when chocolate is melted alone without any added fat; the coconut oil in this recipe keeps the shell more flexible and glossy as it sets in the fridge.
Can I make these bars ahead of a party or holiday?
Yes, they hold up well in the refrigerator for up to two weeks, which makes them a good make-ahead candy for gifting or a dessert table.