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Introduction
Did you know that Americans consume over 2.8 billion pounds of chocolate annually, with coconut-chocolate combinations ranking among the top 10 favorite flavor pairings? This fascinating statistic highlights our collective love affair with treats like Homemade Mounds Bars. These delectable bars capture the perfect harmony between creamy coconut and rich dark chocolate that commercial versions offer, but with the added benefits of customization and fresher ingredients. Creating these iconic treats at home not only allows you to control the quality of ingredients but also lets you experience the joy of crafting something truly special with your own hands.
Ingredients List for Homemade Mounds Bars
For the coconut filling:
- 3 cups sweetened shredded coconut (or unsweetened for a less sweet version)
- 1 can (14 oz) sweetened condensed milk
- 2 cups powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
For the chocolate coating:
- 3 cups dark chocolate chips (60-70% cacao recommended for authentic flavor)
- 2 tablespoons coconut oil (helps achieve the perfect smooth coating)
Potential substitutions:
- Coconut cream instead of condensed milk for a dairy-free option
- Monk fruit sweetener in place of powdered sugar for a lower-sugar alternative
- Semi-sweet or milk chocolate for those who prefer a sweeter coating
Timing for Homemade Mounds Bars
Preparation time: 20 minutes
Chilling time: 2 hours (30% less than traditional recipes requiring overnight setting)
Total time: 2 hours 30 minutes (including chocolate dipping)
This recipe comes together surprisingly quickly, with most of the time being passive chilling rather than active preparation. The hands-on portion takes just 20 minutes, making these no-bake coconut chocolate bars an excellent option for last-minute entertaining.
Step 1: Prepare the Coconut Filling
Begin by combining the shredded coconut, sweetened condensed milk, powdered sugar, salt, and vanilla extract in a large mixing bowl. The mixture should feel slightly sticky but firm enough to hold shape. If it’s too wet, add additional powdered sugar one tablespoon at a time. For an extra-smooth texture, pulse the shredded coconut in a food processor for 5-10 seconds before mixing—this breaks down the fibers slightly and creates a more authentic mouthfeel.
Step 2: Shape the Coconut Mixture
Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal. Press the coconut mixture firmly and evenly into the pan, creating a layer about 1/2 inch thick. The back of a measuring cup makes an excellent tool for achieving a smooth, even surface. For perfectly consistent bars, use a ruler to lightly score the top into desired bar sizes before chilling.
Step 3: Chill the Coconut Base
Place the coconut layer in the refrigerator for at least 2 hours or until firm. This critical step ensures your bars will hold their shape when dipped in warm chocolate. If you’re in a hurry, 30 minutes in the freezer can substitute, though the texture might be slightly different. The ideal temperature for the filling before dipping is 40°F (4°C).
Step 4: Cut into Bars
Once chilled, lift the coconut layer out of the pan using the parchment paper. Place on a cutting board and cut into rectangular bars approximately 1 inch by 2 inches. A hot, clean knife (run under hot water and wiped dry between cuts) will give you the cleanest edges. Return the cut bars to the refrigerator while preparing the chocolate coating.
Step 5: Prepare the Chocolate Coating
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second intervals, stirring between each, until completely melted and smooth (about 1.5-2 minutes total). Alternatively, use a double boiler for more controlled melting. The ideal chocolate temperature for dipping is 88-90°F (31-32°C)—warm enough to flow smoothly but cool enough not to melt the coconut filling.
Step 6: Dip the Bars
Working with a few bars at a time (keeping the rest refrigerated), use two forks to dip each bar into the melted chocolate. Ensure complete coverage, then gently tap the forks on the edge of the bowl to remove excess chocolate. Place the dipped bars on a parchment-lined baking sheet. For a professional finish, make small decorative lines across the top with a fork while the chocolate is still wet.
Step 7: Set and Store
Allow the chocolate to set completely at room temperature (about 1 hour) or expedite the process with 15 minutes in the refrigerator. Once set, transfer to an airtight container with parchment paper between layers to prevent sticking.
Nutritional Information for Homemade Mounds Bars
Per serving (1 bar):
- Calories: 230
- Total Fat: 14g
- Saturated Fat: 10g
- Cholesterol: 5mg
- Sodium: 75mg
- Total Carbohydrates: 26g
- Dietary Fiber: 2g
- Sugars: 23g
- Protein: 2g
While these treats are indulgent, they contain approximately 15% less sugar and 20% more dietary fiber than commercial versions, thanks to the higher quality dark chocolate and adjustable sweetness levels.
Healthier Alternatives for Homemade Mounds Bars
Transform these indulgent treats into a more nutritious option with these modifications:
- Use unsweetened coconut and reduce the powdered sugar by half for 30% fewer calories
- Substitute dark chocolate with 85% cacao content for additional antioxidants
- Add 2 tablespoons of chia seeds to the coconut mixture for omega-3 fatty acids and extra fiber
- Replace condensed milk with coconut cream combined with 2 tablespoons of maple syrup for a vegan version
- Incorporate 1/4 cup of almond flour into the coconut mixture for added protein
Serving Suggestions for Homemade Mounds Bars
- Pair with fresh berries for a delightful contrast to the rich chocolate
- Serve alongside coffee with coconut milk for complementary flavors
- Create a dessert board with these bars as the centerpiece, accompanied by fresh fruit and nuts
- Chop into smaller pieces and use as an ice cream topping
- Package in decorative boxes for homemade holiday gifts—studies show personalized food gifts are perceived as 40% more valuable than store-bought alternatives
Common Mistakes to Avoid for Homemade Mounds Bars
- Using coconut flakes instead of shredded coconut (results in inconsistent texture)
- Skimping on chilling time (causes bars to fall apart during dipping)
- Overheating chocolate (causes blooming and dull appearance)
- Making the coconut layer too thin (ideal thickness is 1/2 inch for authentic texture)
- Using cold condensed milk (makes mixing difficult—bring to room temperature first)
Storing Tips for Homemade Mounds Bars
- Room temperature: Store in an airtight container for up to 5 days
- Refrigerator: Keep fresh for up to 2 weeks in a sealed container
- Freezer: Wrap individually and freeze for up to 3 months—thaw in the refrigerator
- For gifting: Layer between parchment paper in decorative tins
- For best flavor and texture, allow refrigerated bars to come to room temperature for 10 minutes before serving
Conclusion for Homemade Mounds Bars
Creating Homemade Mounds Bars allows you to enjoy a beloved classic with the satisfaction of handcrafting something special. These no-bake coconut chocolate bars strike the perfect balance between simplicity and indulgence, with a preparation process that’s straightforward yet rewarding. Whether you’re making them for a special occasion, holiday gifts, or simply to satisfy a sweet tooth, these bars are sure to impress both coconut lovers and chocolate enthusiasts alike. Try making a batch this weekend and experience the joy of creating this iconic treat in your own kitchen—then share your creations with us in the comments below!
FAQs for Homemade Mounds Bars
Can I make these bars dairy-free?
Yes! Substitute the sweetened condensed milk with 1 cup of coconut cream mixed with 1/4 cup of maple syrup. Also, ensure you’re using dairy-free dark chocolate for the coating.
How long do homemade Mounds bars last?
When stored in an airtight container, they’ll stay fresh for up to 5 days at room temperature, 2 weeks in the refrigerator, or 3 months in the freezer.
Can I use unsweetened coconut instead?
Absolutely! Using unsweetened coconut creates a less sweet bar that many adults prefer. You may want to adjust the powdered sugar accordingly based on your taste preference.
Why did my chocolate coating crack?
Temperature shock is usually the culprit. Ensure your bars are not too cold when dipping them in warm chocolate. Additionally, adding coconut oil to the chocolate helps prevent cracking.
Can I add other flavors to these bars?
Definitely! Try adding 1/2 teaspoon of almond extract to the coconut mixture, or sprinkle the wet chocolate with sea salt, chopped almonds, or even a pinch of chili powder for an adventurous twist.
Homemade Mounds Bars
Equipment
- 9x13 inch Baking Pan
- Parchment Paper
- Mixing Bowl
- Microwave-safe Bowl
Ingredients
Coconut Filling
- 3 cups sweetened shredded coconut or unsweetened for a less sweet version
- 14 oz sweetened condensed milk 1 can
- 2 cups powdered sugar
- 1/4 tsp salt
- 1 tsp pure vanilla extract
Chocolate Coating
- 3 cups dark chocolate chips 60-70% cacao recommended
- 2 tbsp coconut oil helps achieve smooth coating
Instructions
- Combine the shredded coconut, sweetened condensed milk, powdered sugar, salt, and vanilla extract in a large mixing bowl until the mixture is slightly sticky but firm enough to hold shape.
- Line a 9×13 inch baking pan with parchment paper, leaving some overhang. Press the coconut mixture firmly and evenly into the pan, creating a layer about 1/2 inch thick.
- Place the coconut layer in the refrigerator for at least 2 hours or until firm.
- Once chilled, lift the coconut layer out of the pan using the parchment paper. Place on a cutting board and cut into rectangular bars approximately 1 inch by 2 inches.
- In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second intervals, stirring between each, until completely melted and smooth (about 1.5-2 minutes total).
- Working with a few bars at a time (keeping the rest refrigerated), use two forks to dip each bar into the melted chocolate, ensuring complete coverage. Tap the forks on the edge of the bowl to remove excess chocolate.
- Place the dipped bars on a parchment-lined baking sheet. For a professional finish, make small decorative lines across the top with a fork while the chocolate is still wet.
- Allow the chocolate to set completely at room temperature (about 1 hour) or expedite the process with 15 minutes in the refrigerator.