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Mounds/Almond Joy bars Recipe

American · Dessert · 25 min total

These homemade candy bars feature a sweet coconut filling coated in dark chocolate, with or without an almond on top, just like the classic treats.

Ingredients

• 2 1/2 cups sweetened shredded coconut
• 1/3 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 12 whole almonds (for Almond Joy) or omit for Mounds
• 8 ounces dark chocolate (60-70% cacao), chopped
• 1 tablespoon coconut oil (optional, for smoother chocolate)

Instructions

1. Line an 8x8-inch baking dish with parchment paper, leaving overhang on two sides.
2. In a medium bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix until well combined.
3. Press the coconut mixture evenly into the prepared dish. If making Almond Joy, gently press an almond into the center of each bar (score into 12 squares first). Refrigerate for at least 30 minutes until firm.
4. Once firm, lift the coconut block out using the parchment and cut into 12 bars. Place bars on a parchment-lined baking sheet and freeze for 15 minutes.
5. Melt the dark chocolate and coconut oil together in a microwave-safe bowl in 30-second bursts, stirring until smooth. Alternatively, use a double boiler.
6. Using a fork or dipping tool, dip each frozen coconut bar into the melted chocolate, coating completely. Let excess drip off, then place on parchment paper. If making Almond Joy, ensure the almond is visible on top.
7. Refrigerate bars until chocolate is set, about 15 minutes. Store in an airtight container in the refrigerator.

Tips

• For a smoother chocolate coating, add 1 tablespoon of coconut oil or shortening to the melted chocolate.
• Store bars in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
• If you prefer milk chocolate, substitute an equal amount of milk chocolate for the dark chocolate.

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