Copycat Mounds Bars
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This easy mounds bar recipe has a sweet coconut center and a dark chocolate shell, and it takes three ingredients to make. Coconut, sweetened condensed milk, and dark chocolate are all you need, with no oven involved.
The coconut mixture gets pressed into bars, frozen until firm, and dipped in melted chocolate. It is a no-fuss copycat of the classic coconut candy bar, made right in your own kitchen.
If you love homemade candy as much as I do, add these to your list next to my homemade peanut butter cups and peanut butter buckeyes. They also fit right in with my Christmas candy recipes.
These are great for holiday candy trays, cookie exchanges, or sneaking one cold from the fridge when nobody is looking.
Why You’ll Love This Mounds Bar Recipe
- 3 Ingredients – coconut, sweetened condensed milk, and dark chocolate.
- Tastes like the candy bar – sweet coconut center with a snappy dark chocolate shell.
- No-bake – the freezer sets the centers and the chocolate shell does the rest.
- Make-ahead friendly – they keep in the fridge for up to 2 weeks, so they’re ready when you need them.
Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Coconut – Unsweetened shredded coconut or coconut flakes. Finer shreds soak up more condensed milk, so keep a little extra coconut on hand to adjust the mixture if needed.
- Sweetened condensed milk – This is what binds the coconut. You will need 1 cup from a 14-ounce can. Save the rest of the can in case you need to adjust the mixture.
- Chocolate – I like Ghirardelli dark chocolate melts for a smooth, glossy shell. Semi-sweet chocolate or chocolate almond bark works too if you’re not a dark chocolate fan.
- Vanilla extract and salt – Both are optional, but they add a little extra flavor.
How to Make Mounds Bars
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Line a baking sheet with parchment paper and set it aside. Make sure the pan fits flat in your freezer.
Step 2: Stir the coconut and sweetened condensed milk together in a large bowl. Add the vanilla and salt now if you are using them. The mixture should pack like wet sand and hold its shape when you press it. If it’s crumbly, add a little more condensed milk. If it’s too wet, add more coconut.
Step 3: Scoop about 1 ½ tablespoons of the mixture (a cookie scoop works well) and press it firmly into an oblong or bar shape. Place each bar on the lined pan and repeat with the rest of the mixture.
Step 4: Freeze the bars until firm, 30 to 60 minutes. Freezing is what keeps the centers from falling apart in the warm chocolate.
Step 5: Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring well after each one, until it is melted and smooth.
Step 6: Use a dipping tool or a fork to dip each frozen bar in the chocolate. Let the extra chocolate drip off, then set the bar back on the parchment.
Step 7: Let the bars set at room temperature, or chill them for 15 to 20 minutes, until the chocolate is firm.
Storage
Keep the bars in an airtight container in the fridge for up to 2 weeks. They also freeze well for up to 3 months.
Tips for the Best Mounds Bars
- Check the texture. Start with 1 cup of condensed milk. The mixture should pack like wet sand and hold a pressed shape. If it’s too dry, stir in a little more condensed milk. If it’s too wet, add more coconut. Keep extra of both on hand.
- Dip them frozen. Cold bars set the chocolate fast and keep the filling firm. Work with a few bars at a time and leave the rest in the freezer.
- Use a dipping tool. A dipping fork or a set of dipping tools makes it easier to coat each bar and let the extra chocolate drip off.
- Pick melting wafers. Ghirardelli dark chocolate melts give a smooth, glossy shell.
- Try the log shortcut. Roll the whole coconut mixture into a log, wrap it in plastic wrap, freeze it, then slice and dip.
Additions and Variations
- Almond Joy bars – Press a whole almond onto each bar before dipping.
- Sweeter bars – Use semi-sweet chocolate in place of dark.
- Coconut truffles – Roll the mixture into balls instead of bars for bite-size treats.
- Chocolate drizzle – Drizzle extra melted chocolate over the tops for a finished look.
More Candy Recipes
- Old Fashioned Candy Recipes
- Christmas Fudge
- Peppermint Fudge
- Brownie Truffles
- Rocky Road Candy
- English Toffee
- Christmas Crack
3 Ingredient Mounds Bars
Ingredients
- 3 cups (250 g) unsweetened shredded coconut, or coconut flakes
- 1 cup sweetened condensed milk
- 15 oz (425 g) dark chocolate melting wafers, or chocolate almond bark
- ½ tsp vanilla extract, optional
- pinch salt, optional
Instructions
- Line a baking sheet with parchment paper and set aside.
- Stir the coconut and sweetened condensed milk together in a large bowl until the mixture packs like wet sand and holds its shape when pressed. If it’s crumbly, stir in a little more condensed milk. If it’s too wet, add more coconut. Stir in the vanilla and salt, if using.
- Scoop about 1 ½ tablespoons (a cookie scoop works well) and press firmly into a bar shape; place on lined pan. Repeat with the rest of the mixture.
- Place in the freezer until firm, 30 to 60 minutes.
- Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring well after each, until melted and smooth.
- Use a dipping tool or fork to dip each frozen bar in the chocolate, let the excess drip off, and set it back on the parchment.
- Let the bars set at room temperature, or chill 15 to 20 minutes, until the chocolate is firm.
Notes
Nutrition
Did You Make This Recipe?
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