A Homemade Kitchen: Mounds Bars
Homemade Mounds Bars have a blissful chocolate + coconut taste. They’re even better than the store-bought version!
A Homemade Kitchen series includes recipes that feature homemade versions of your favorite store-bought meals, snacks, treats, condiments and more. Homemade is better for your budget, body, and taste buds.
The recipe has all the things that comprise a recipe I love. It’s extremely simply with only 4 ingredients. You don’t even have to turn the oven on or use your stove-top. It’s a homemade version of your favorite candy bar that tastes loads better. If you wanted you could even add almonds to the top of each coconut bar before dipping in chocolate. It’s pretty much perfect.
If you really wanted to make this a homemade treat, make your own sweetened condensed milk.
Taste: Just like store-bought mounds bars but better. Chocolate + coconut = bliss.
Texture: The chocolate is smooth yet solid while the coconut inside is soft and rich.
Ease: Only 4 ingredients! Dipping the coconut in chocolate does take some time but it’s not difficult.
Appearance: Mine definitely looked homemade, probably because I was too impatient to carefully dip the chocolate. Anything coated in chocolate looks delicious though.
Pros: These bars are simple to make and use simple ingredients – no artificial preservatives, flavors, or colors. Plus you could easily make these almond joys.
Would I make this again? Yes!
Homemade Mounds Bars
Yield: about 15 bars
- 3 cups unsweetened shredded coconut
- 1/2 teaspoon Maldon salt (or another flaked sea salt)
- 2/3 cup sweetened condensed milk
- 10 ounces bittersweet chocolate, melted
Line an 8x8-inch baking pan with parchment paper or tin foil. Spray with nonstick spray.
In a medium bowl mix together the coconut, salt, and condensed milk until combined. Press mixture into prepared pan and spread into an even layer with a rubber spatula. Freeze for 15 minutes, or until slightly hardened.
In a small microwave-safe bowl melt the chocolate in 15-second bursts in the microwave, stirring between every burst, until smooth.
Remove coconut mixture from pan. Cut into 1-inch bars. Dip the coconut bars in the chocolate, turning to coat with a fork. Let excess drip before placing on a parchment-lined baking sheet. Place mounds bars in fridge until chocolate has set. Bars can be kept in the fridge for up to 4 days.
Adapted from Salty Sweets