Craving chocolate and coconut? Make your own Mounds Bar Recipe with shredded coconut, sweetened condensed milk, and dark chocolate—so easy, so good.
You know that one candy that you never traded as a kid? For me, it was Mounds Bars. Halloween night would roll around, and while everyone else was happily swapping their coconut-filled goodies for peanut butter cups, I was winning the game—piling up every last Mounds Bar I could get my hands on. It was pure, chocolate-covered coconut bliss.
Then one day, I had a moment. A crisis, actually. I bit into a store-bought Mounds Bar, and something was… off. Was it always this waxy? This… meh? Had my taste buds evolved, or had the recipe changed? Either way, I was not about to live in a world where Mounds Bars disappointed me.
So, I did what any coconut-obsessed, slightly dramatic person would do—I made my own. And let me tell you, game-changer. The coconut is fresher, the chocolate is richer, and the whole thing just feels more indulgent. Plus, it’s ridiculously easy. Three ingredients. No oven. And the satisfaction of saying, “Yeah, I made these” when someone inevitably asks.
Why You’ll Love This Mounds Bar Recipe?
- Only three ingredients. Seriously, why are store-bought ones filled with stuff I can’t pronounce?
- No baking, no fuss. Just mix, shape, freeze, and dip. Done.
- Richer, deeper flavor. Because you get to choose the chocolate—and we both know good chocolate makes all the difference.
- Customizable. Love Almond Joys? Slap an almond on top. Want white chocolate? Go wild.
- Way too easy to eat. Just a warning—you will eat more than one. Probably in a row.
Ingredient Notes:
Let’s be real—when a recipe only has three ingredients, each one counts.
- Unsweetened Shredded Coconut – You want the unsweetened kind because the condensed milk is sweet enough. If you love an extra smooth texture, give it a quick blitz in the food processor.
- Sweetened Condensed Milk – This stuff is magic. It binds the coconut together and makes everything perfectly chewy. Don’t even think about swapping it for evaporated milk—it’s not the same.
- Dark Chocolate – The slightly bitter, rich contrast is what makes a Mounds Bar. I recommend 60-70% dark chocolate, but hey, if you prefer semi-sweet or milk chocolate, go for it.
Pro Tip: If you’re an Almond Joy fan, just press a whole almond on top before dipping in chocolate. Boom—instant Almond Joy without the extra effort.
How To Make Mounds Bar?
Making these is so easy, it almost feels like cheating.
Step 1: Mix the Coconut & Sweetened Condensed Milk
Dump your shredded coconut into a bowl, pour in that thick, dreamy condensed milk, and stir until everything is coated. It should be sticky and clumpy—kind of like snow when it’s perfect for making snowballs.
Step 2: Shape & Freeze
Here’s where it gets a little messy. With damp hands (trust me on this one), roll the mixture into 12 small logs and place them on a parchment-lined baking sheet. Pop them in the freezer for 20 minutes—this makes them way easier to dip later.
Step 3: Melt the Chocolate (Without the Meltdown)
Microwave 10 oz of chocolate in 30-second bursts, stirring between each round. Once melted, stir in the remaining 5 oz—this trick makes your chocolate super glossy and professional-looking. (Not that we’re professionals, but hey, we can pretend.)
Want To Save This Recipe?
Enter your email below and we'll send the recipe straight to your inbox.
Step 4: Dip & Coat
Now for the fun part! Take each chilled coconut log and dunk it into the melted chocolate, making sure it’s completely covered. Use a fork to lift it out, let the excess drip off, then place it back on the parchment.
Step 5: Let Them Set & Devour
If you have patience (unlike me), let them set at room temperature. If you don’t, pop them in the fridge for 10-15 minutes. Then? Eat. Immediately.
Storage Options:
Here’s the thing—you could store these, but odds are, they’ll be gone before you even need to worry about it.
- Room Temp: Store in an airtight container for 5 days.
- Fridge: Lasts up to 2 weeks—but let them sit out for a few minutes before eating.
- Freezer: Freeze for up to 3 months, then thaw when the craving hits.
Variations and Substitutions:
Want to mix things up? Try these twists:
- Almond Joy Copycat: Just press an almond on top before dipping. Done.
- White Chocolate Mounds: Swap dark chocolate for white chocolate. It’s a totally different vibe, but still amazing.
- Extra Coconut Kick: Add ½ tsp coconut extract to the mix for an even stronger coconut flavor.
- Dairy-Free/Vegan: Use coconut condensed milk and dairy-free chocolate—boom, problem solved.
What to Serve with Mounds Bar?
Sure, they’re perfect on their own, but if you wanna go full extra, pair them with:
- Hot Coffee or Espresso – That bitter contrast with the sweet coconut? Chef’s kiss.
- Red Wine – A glass of Cabernet Sauvignon with dark chocolate? Yes, please.
- Coconut Ice Cream – Because if you love coconut, why not go all in?
Frequently Asked Questions:
Can I use sweetened coconut instead?
You can, but heads up—it’ll make the bars super sweet. If that’s your thing, go for it.
My chocolate keeps getting thick and clumpy. Help!
This usually happens if it gets too hot. Try microwaving in shorter bursts and stirring constantly.
Can I make these nut-free?
Absolutely! Just double-check your chocolate to make sure it’s nut-free if allergies are a concern.
So, there you have it—homemade Mounds Bars that taste better than anything you’ll find in a wrapper. They’re chewy, chocolatey, ridiculously easy, and honestly? They make you feel kind of like a candy-making genius.
Have you tried making these? Did you accidentally eat six in a row? No judgment here. Tell me how they turned out in the comments!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mounds Bar Recipe
Ingredients
- 3 c unsweetened shredded coconut
- 14 oz. can sweetened condensed milk
- 15 oz. dark chocolate or semi-sweet chocolate
Instructions
- In a bowl, mix shredded coconut and condensed milk till it's one dreamy blend.
- Using damp hands, mold them into 12 logs and lay them on parchment paper. Pop them into the freezer for a quick 20-minute chill session.
- In your microwave-safe bowl, melt 10 oz. of chocolate, zapping on high for 30 seconds, followed by those quick 15-second bursts until it's lusciously smooth. Then, stir in the remaining 5 oz. till it's all silky and smooth.
- Grab each chilled coconut log, dip it into the chocolate pool ensuring it's well-coated, then return to the parchment to set. The chill factor will speed up the setting time. Voila! Enjoy your homemade treat!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
I haven’t made this yet but will make 2 batches! One will be as the recipe is written but the other will be dairy free, using sweetened condensed coconut milk and vegan chocolate chips. I may also attempt a 3rd batch of “dark chocolate almond joy bars” by just placing an almond or 2 on the logs!
Thank you so much for this recipe.