Oh, Mounds Bars. You know, every time I make these, I think of my friend Jenny—who, once upon a time, tried to convince me that coconut candy was for ‘old folks’. Joke’s on her, because last year she ate half the batch before dinner was even served. Anyway, I learned to make Mounds Bars because store-bought ones always disappear at movie night around here. There was this one time I tried to sneak the last one (thinking no one would notice), but of course someone did. Lesson learned: homemade is the way to go, that way there’s always enough to go around (unless my brother’s in town, then all bets are off).
Why I Keep Coming Back to This Recipe (and Why Maybe You Will Too!)
I make this whenever I want to impress friends without working my tail off. My family goes a bit mad for these because they’re sweet but not sickly so, and you get that classic chewy coconut thing happening—honestly, sometimes I eat the coconut filling right out of the bowl. It’s a perfect little treat for when someone drops by unexpectedly (which, in my house, is more often than not). And actually, I used to get super annoyed that homemade bars were messier than the real deal, but then I stopped worrying. No one cares if the chocolate’s a bit uneven; they’ll eat ’em anyway.
What’s in These Mounds Bars?
- 2 cups unsweetened shredded coconut (sometimes I use sweetened if it’s left lonely in the pantry, just cut back the sugar a bit)
- 1 cup powdered sugar (my grandmother swore by C&H, but look, any kind works—I went generic last week, and no one threw a fit)
- 1/4 cup coconut oil or unsalted butter (I actually like butter for a richer taste, but coconut oil if I’m feeling virtuous)
- 1/2 cup sweetened condensed milk (full-fat, always, but I did try a low-fat version once. Regret!)
- 1 teaspoon vanilla extract (the real stuff if you have it, otherwise, hey, nobody’s going to quiz you)
- 2 cups semisweet or dark chocolate chips (sometimes I go all milk chocolate when the kids get to choose)
How I Throw These Together (Usually While Pregnant with a Snack Emergency)
- Line a baking pan (8×8 or whatever—you’ve got, doesn’t matter if it’s a teensy bit bigger, just don’t use that monster lasagna dish… been there) with parchment. I sometimes use foil if I can’t find the paper; it’s fine.
- Mix the coconut, powdered sugar, melted coconut oil or butter, condensed milk, and vanilla in a big-ish bowl. It should be sticky but kind of fluffy. This is where I usually sneak a taste—don’t panic, it always tastes sweeter before dipping.
- Press the mixture into the pan—get it as even as you can but don’t worry, these things have a rustic charm. Pop it in the freezer for 20-30 minutes (or until you remember it—I’ve left it for an hour, no problem).
- Melt your chocolate chips in a bowl over simmering water (the fancy way), or if you’re me, just toss them in the microwave for 30 seconds then stir, then zap again, repeat until glossy and smooth. I once burned a batch by not paying attention—on second thought, maybe just watch it!
- Remove the coconut slab, cut it into rectangles—or squares, or honestly, whatever shape suits your mood that day. Dip each bar in the melted chocolate using a fork, and let the excess drip off. Set ’em on a wire rack or a piece of wax paper. If the chocolate pools under the bars, no biggie; my nieces call those the ‘bonus bites.’
- Let them set at room temp, or if you’re impatient (me), refrigerate for about 10-15 minutes until firm. That’s it!
Notes From One Home Cook to Another
- I thought nonstick spray was necessary, but actually, parchment works loads better.
- Don’t try to double the coconut, thinking ‘the more the merrier’—it ends up too crumbly.
- If your condensed milk’s a bit old, stir it extra well before adding; trust me, learned that the messy way.
Things I’ve Tried—Mounds Bars Makeover
- Sometimes, I mix in a spoonful of peanut butter (don’t @ me, it’s pretty lush).
- If you’re in an Almond Joy sort of mood, slap an almond on top of each bar before dipping! My hubby thinks this is the only right way.
- Tried white chocolate once; not a fan. Maybe you’ll love it, but it just tasted… too sweet? Like sugar with a coconut hat on.
What You Need (and What to Do If You Don’t Have It)
- Baking pan (I’ve used a Tupperware before, lined with cling film; worked in a pinch)
- Mixing bowl (any old big bowl, even a salad bowl once…)
- Parchment paper (or foil, or heck, waxed paper—just nothing super sticky, or good luck scraping)
- Microwave or small saucepan for chocolate (I mean, I once used a tea kettle for a double boiler situation; not recommended but it worked!)
How to Store – If You Even Need To
Keep these bars in an airtight container in the fridge for up to a week (though honestly, in my house they never last more than a day, unless I hide a few behind the pickles). You can also freeze them for a month, just let them come up to room temp before serving, or, you know, just eat them straight from the freezer if you like to live dangerously.
Serving – Have Fun With It!
I love serving a stack of these on a mismatched plate—my auntie used to put them in tiny cupcake liners, which actually makes cleanup a breeze. Sometimes for movie night, I chop them up smaller and toss them into a bowl of popcorn. Sounds weird but it’s a vibe.
What I Wish I’d Known (Otherwise Known as Don’t Do What I Did)
- I once tried to rush the chocolate melting step and ended up with this odd, lumpy mess. Just be patient; glossy chocolate is worth the wait.
- Trying to cut the coconut mixture before it’s cold enough? It will stick to your knife and you’ll be eating coconut goo for days (not the worst, but still).
Questions I Get All the Time (Some Actually More Than Once!)
Do I have to use coconut oil?
Nah! Butter works. Actually, I think it makes the bars taste richer. Coconut oil gives that classic flavor though.
Can you use sweetened coconut?
Sure, just cut back a little on the sugar, or live wild and make it even sweeter. Who’s judging?
How do I get the chocolate to look all shiny?
I’ve never mastered the art of tempering chocolate (honestly), so I just let it set in the fridge. If it looks a little dull, who cares—it tastes ace!
My bars fall apart when I dip them, what gives?
Try pressing the coconut mixture more firmly, and chill a bit longer. Also, rectangles are easier to dip than long thin sticks. I learned that one the hard way.
Are these gluten free?
Yep – just check your chocolate chips and other brands if you’re strict on cross-contamination.
Oh—one more thing. If your kitchen’s anything like mine, you’ll find shredded coconut round the place for weeks after making these. Consider it a sweet little reminder of a job well done (or maybe that’s just me?).
Ingredients
- 3 cups sweetened shredded coconut
- 1 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 2 cups dark chocolate chips
- 2 tablespoons coconut oil
- 1/4 teaspoon salt
- 1/4 cup powdered sugar
- 1/2 cup chopped almonds (optional)
Instructions
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1Line an 8×8 inch baking dish with parchment paper.
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2In a large bowl, mix together the shredded coconut, sweetened condensed milk, vanilla extract, powdered sugar, and salt until fully combined.
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3Press the coconut mixture evenly into the prepared dish. (Optional: Sprinkle with chopped almonds for an Almond Joy variation.)
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4Chill in the freezer for 15 minutes until firm, then slice into bars.
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5Melt dark chocolate chips with coconut oil in a microwave or double boiler until smooth.
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6Dip each coconut bar in the melted chocolate, allowing excess chocolate to drip off. Place bars on parchment and chill until set.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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