Indulge in Homemade Mounds Bars with rich chocolate and sweet coconut filling. Easy to make and perfect for satisfying your chocolate-coconut cravings with just 3 ingredients.
Homemade Mounds Bars are a delicious twist on the classic candy, featuring a sweet, creamy coconut filling coated in rich, smooth chocolate. They’re easy to make at home with just a few simple ingredients and perfect for satisfying chocolate and coconut cravings anytime.
Whether for a snack, dessert, or gift, these bars are sure to delight. If you love buying Mounds candy bars, this is a must-try. I also make Homemade Snickers and it’s also delicious. My family loves when I make candy at home.
If you have leftover coconut, try making Coconut Chocolate Chip Cookies Recipe and Macaroon Cookies.
Table of contents
Why We Love This Recipe
- Rich Chocolate & Coconut: Perfect combination of creamy coconut and smooth chocolate in every bite.
- Easy to Make: Requires just a few simple ingredients and minimal prep. No need to turn on the oven or use the stove top.
- Better Than Store-Bought: Homemade version is fresher, sweeter, and fully customizable.
- Perfect for Gifting: Makes a thoughtful and delicious homemade treat for friends and family.
- Crowd-Pleaser: Loved by kids and adults alike for its indulgent flavor.
Ingredients
- Unsweetened Shredded Coconut: Use unsweetened for the best balance of sweetness and taste.
- Sweetened Condensed Milk: You can use store-bought or try Homemade Sweetened Condensed Milk Recipe.
- Semi-Sweet or Dark Chocolate: Either works perfectly for coating the bars.
Scroll to the bottom and get the complete ingredient list.
How To Make Mounds Bar
Step 1. Combine Milk and Coconut – First, you need a medium mixing bowl. Add the coconut and sweetened condensed milk to the bowl.
Step 2. Combine together.
Step 3. Line a baking sheet with parchment paper. Then wet your hands and shape the coconut mixture into 12 logs. Finally, freeze for about 20 to 30 minutes.
Step 4. While the coconut bars are in the freezer, melt the chocolate. Use a microwave-safe bowl and microwave the chocolate on high for 30 seconds.
Step 5. Stir the chocolate and microwave in 15-second intervals. Make sure to stir in between each interval so you don’t burn the chocolate.
Step 6. Once melted, use 2 forks to dip each of the coconut bars into the chocolate. I also try to shake off any excess chocolate on the coconut layer.
Step 7. As you coat the batch, place them back on the lined baking sheet.
Step 8. Let the melted chocolate set while on the baking pan.
Pro Tips
- Melting Chocolate: Melt chocolate in short 20–30 second intervals in the microwave, stirring between each interval to prevent burning.
- Double Boiler Option: You can also melt chocolate on the stovetop using a double boiler for gentle, even melting.
- Chocolate Choice: Semi-sweet chocolate works well, but you can also use dark, milk chocolate, or high-quality chocolate bars.
- Use Unsweetened Coconut: Unsweetened shredded coconut provides the best balance of sweetness.
- Freeze Coconut Logs: Chill or freeze the coconut mixture until firm before dipping in chocolate to make coating easier.
- Remove Excess Chocolate: After dipping, gently shake off extra chocolate to avoid a thick coating.
- Prep the Baking Sheet: Line with parchment paper for easy cleanup and to prevent sticking.
- Optional Almond Addition: Add a whole almond to each coconut log before dipping for a homemade Almond Joy twist.
- Work in Batches: Don’t overcrowd your workspace or the chocolate; dip a few bars at a time for best results.
- Store Properly: Keep finished bars in an airtight container in the fridge to maintain texture and freshness.
- Decorative Touch: Drizzle a little extra chocolate over the bars for a professional look.
Storage
- Container: Store bars in an airtight container.
- Refrigerate: Keep in the fridge for up to 2 weeks.
- Prevent Sticking: Separate layers with parchment paper.
- Freeze for Longer Storage: Freeze up to 2 months and thaw in the fridge before serving.
Can I Double The Recipe?
Yes, if you are making this recipe for the holidays or to stock your freezer, you can easily double this recipe. Keep the Homemade Mounds stocked in the freezer for a delicious chocolate treat.
More Chocolate Desserts
- Hot Chocolate Bomb
- Chocolate Covered Peanut Butter Balls Recipe
- Amazing Chocolate Brownie Cookies Recipe
- Easter Chocolate Bark
- The Best Chocolate Fudge Recipe
- One Bowl Brownies
Make a batch of these delicious Homemade Mounds Bars today and enjoy a rich chocolate-coconut treat anytime. Don’t forget to leave a star rating and comment to let us know how they turned out!
Homemade Mounds Bar Recipe
Ingredients
- 3 cups unsweetened shredded coconut
- 14 ounce can sweetened condensed milk
- 15 ounces semi sweet or dark chocolate
Instructions
- In a medium mixing bowl, combine coconut and sweetened condensed milk.
- With clean and wet hands, shape the coconut mixture into 12 logs, placing each on a parchment paper lined cookie sheet.
- Freeze for about 20-30 minutes.
- In a microwave-safe bowl, microwave the the chocolate on high for 30 second. Stir well. Then microwave in 15 second intervals, stirring in between, until completely melted.
- Use forks to dip each of the coconut bars into the chocolate, then transfer back to the parchment paper lined cookie sheet.
- Allow the chocolate on the bars to set.
- Because the bars were chilled in the freezer, the chocolate should set quickly.
I want to try the mounds bars for Christmas. If I make them in advance you say they can be stored at room temperature up to 4 to 5 days. What can I do to make them last longer?
You can freeze them for up to 3 months.