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These layered Mounds Bars taste like a homemade version of the classic chocolate treat! With just a few simple ingredients and 15 minutes of prep, they’re as easy to make as they are to enjoy!!
Why I Love this Mounds Bars Recipe
Mounds are one of my absolute favorite candy bars. The sweet coconut filling combined with the dark chocolate coating is such a great combo!! Luckily, these coconut chocolate bars are an easy recipe to make at home!
Ingredients Needed
- Graham Crackers
- Butter – I use salted butter, but unsalted butter works, too.
- Sugar
- Sweetened Coconut Flakes – aka Shredded Coconut; you can usually find this in the baking aisle of the grocery store.
- Sweetened Condensed Milk – Not to be confused with evaporated milk (it’s a very different consistency!)
- Dark Chocolate Chips – Or semi-sweet chocolate chips, if you prefer!
How to Make Mounds Bars
Start by making the graham cracker base. To crush the graham crackers, you can use a food processor or a resealable bag and a rolling pin.
Next, you’ll mix the crumbs with melted butter and sugar. Press the mixture into a 9×13-inch baking pan and bake.
For the coconut mixture, stir together the coconut flakes and condensed milk. Dollop the filling over the crust and carefully spread to an even layer before putting it back into the oven.
As soon as the bars come out of the oven, sprinkle the chocolate chips on top and return it to the oven for one minute.
Spread the melted chocolate to a smooth layer.
Give the bars a chance to cool to room temperature and set up before cutting into squares.
Turn them into Almond Joy Bars!
There are two big differences between an Almond Joy and a Mounds candy bar – the type of chocolate and the addition (or lack) of almonds. To make these more like an Almond Joy, use milk chocolate chips in place of the dark chips and press a whole almond on top of each coconut bar.
Turn them into Bounty Bars!
Bounty Bars are a candy bar is made by the Hershey Company and sold in the UK and Canada. It’s similar to a Mounds bar, but is enrobed in milk chocolate…an easy change-up if you prefer it that way!
Storage Instructions
Let these bars cool completely and store in an airtight container. You can keep these on the counter at room temperature or in the fridge or frozen for a couple months in freezer bags.
Other Delicious Recipes for Coconut Fans
Mounds Bars
Equipment
- One 9×13-inch pan
Ingredients
Graham Cracker Layer
- 12 full graham cracker sheets (14 ounces)
- 1/2 cup butter melted
- 1/4 cup sugar
Coconut and Chocolate Layers
- 8 ounces sweetened coconut flakes
- One 14 ounce can sweetened condensed milk
- 1 1/2 cups dark chocolate chips (or semi-sweet chocolate chips)
Instructions
- Preheat oven to 350℉ and line a 9×13-inch pan with parchment paper.
- Add the graham crackers to a food processor and process until they are fine crumbs.12 full graham cracker sheets (14 ounces)
- Add the melted butter and sugar and stir to combine.1/2 cup butter, 1/4 cup sugar
- Press the graham cracker mixture into the bottom of the prepared pan; bake for 8 minutes.
- Stir together the coconut flakes and sweetened condensed milk.8 ounces sweetened coconut flakes, One 14 ounce can sweetened condensed milk
- Spoon over the baked graham cracker crust and carefully spread to an even layer.
- Bake an additional 12-15 minutes or until the coconut layer is golden brown in places.
- Sprinkle the chocolate chips on top; bake for 1 minute, then carefully spread until smooth.1 1/2 cups dark chocolate chips (or semi-sweet chocolate chips)
- Let cool then cut into bars.
