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Homemade Mounds Bars pinterest

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.
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Course: Dessert
Cuisine: American
Keyword: Mounds Bars, Coconut Chocolate Bars, Homemade Candy, No-Bake Dessert
Prep Time: 20 minutes
Cook Time: 0 minutes
Chilling Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 24 bars
Calories: 230kcal

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.

Notes

For an extra-smooth texture, pulse the shredded coconut in a food processor for 5-10 seconds before mixing.
A hot, clean knife (run under hot water and wiped dry between cuts) will give you the cleanest edges when cutting.
Once set, transfer to an airtight container with parchment paper between layers to prevent sticking.

Nutrition

Calories: 230kcal | Carbohydrates: 26g | Protein: 2g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 5mg | Sodium: 75mg | Fiber: 2g | Sugar: 23g
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