Mounds Bar Recipe
American · Dessert · 20 min total
A homemade version of the classic coconut and dark chocolate candy bar, with a sweet, chewy coconut center enrobed in rich dark chocolate.
20
min prep
min prep
12
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 2 cups sweetened shredded coconut
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups dark chocolate chips (60% cacao or higher)
- 1 tablespoon coconut oil
Instructions
- Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
- In a medium bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix until well combined.
- Press the coconut mixture evenly into the prepared pan. Refrigerate for at least 1 hour until firm.
- Once firm, lift the coconut block out using the parchment overhang. Cut into 12 rectangular bars.
- In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each, until melted and smooth.
- Using a fork or dipping tool, dip each coconut bar into the melted chocolate, coating completely. Let excess drip off.
- Place the coated bars on a parchment-lined baking sheet. Refrigerate for 15-20 minutes until the chocolate is set.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Tips
- For a smoother chocolate coating, temper the chocolate by melting two-thirds of the chips, then stirring in the remaining third until melted.
- If the coconut mixture is too sticky, lightly wet your hands before pressing it into the pan.
- Serve chilled for the best texture.
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