Even better than the candy at the store, this Mounds Bar Recipe requires only a few simple ingredients!
Advertisers know how to get the job done. Anytime I think of a Mounds candy bar, the jingle distinguishing it from its almond-studded cousin plays in my head. After all, sometimes you feel like a nut… For times when you don’t feel all that nutty, forgo the chemical and artificial ingredient-filled candy bar and make this Mounds bar recipe instead. Not only will you get the same chewy coconut filling and rich, decadent chocolate, but you’ll also get a delicious, buttery, graham cracker crust. So, when your friends and family ask if it’s candy or dessert, you can say “YES.” Anything this good deserves to be categorized as both.
If you’re anything like me and love a good, chewy bite of sweetened coconut (give me a delicious macaroon anytime), then make this recipe in a smaller dish. I’ve made this with half the crust in an 8×8-inch baking pan to get a thicker layer of the coconut and condensed milk, not to mention the chocolate. Alternatively, you can opt for the larger dish, using two cans of sweetened condensed milk and four cups of flaked coconut. You may need to bake it for a slightly longer time, depending on your oven’s temperature. I look the other way when thinking about calories when I make this, because I want more of that rich, coconutty filling.
This recipe consists of six simple ingredients and requires just 15 minutes of preparation. And, for those of you who might think that you would like it to be more similar to the candy without the crust, go ahead and skip that step. Simply combine the milk and coconut in a bowl, pour it into an 8×8-inch dish, and bake it until lightly golden and set (approximately 15 to 20 minutes). Proceed with step five, and you will have delicious, crust-free Mounds bars.
Simple substitutions for different dietary needs
You don’t have to sacrifice a favorite treat because you are dairy- or gluten-free. Gluten-free graham crackers work great in this recipe to make the crumbs. You can also buy ready-to-use gluten-free graham cracker crumbs. Another great option is to buy a pre-made graham cracker pie crust (regular or GF) and bake the filling in that. The result will be a delicious, thick, and chewy Mounds pie!
To go dairy-free, opt for plant-based alternatives to butter when making the crust and dairy-free chocolate chips for the top layer. You can also purchase ready-made cans of sweetened condensed coconut milk made with coconut syrup or regular sugar. You can also check out these tips for How To Make Condensed Milk using alternative milk products. With simple swaps like these, no one has to miss out on this decadent treat.
How do I store leftovers?
Store leftovers from this Mounds bar recipe in an airtight container in the refrigerator for up to 5 days, separating the layers with parchment paper to prevent sticking. You can also freeze the bars in a freezer-safe container for up to 3 months. Defrost the frozen bars overnight in the refrigerator before serving.
Serving suggestions
This Mounds bar recipe is the perfect treat to serve for a Halloween dinner featuring this Deep-Fried Deviled Eggs Recipe and Jack-O’Lantern Stuffed Peppers. It’s also ideal after a fun meal of Macaroni Salad, BBQ Baked Beans, and Sloppy Joe Sliders. Of course, if you want a nice, healthy meal before indulging in this decadent dessert, consider this crisp Apple-Pecan Fall Salad.
Ingredients
- 2 cups graham cracker crumbs
- 4 1/2 tablespoons granulated sugar
- 1/2 cup melted butter
- 1 14-ounce can sweetened condensed milk
- 2 cups flaked coconut
- 1 3/4 cups semisweet chocolate chips melted
Instructions
- Preheat the oven to 350°F.
- In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture evenly into a 9×13-inch baking pan. Bake for 15 minutes.
- Combine the sweetened condensed milk with flaked coconut in a separate bowl. Remove the crust from the oven and spread the mixture evenly over it.
- Return the pan to the oven and bake for another 15 minutes until the coconut layer is lightly browned.
- Remove the pan from the oven and evenly drizzle the melted semisweet chocolate chips over the coconut layer. Allow the bars to cool until the chocolate hardens, about 1 hour.
- Once set, cut the slab into squares. Cut the bars before the chocolate hardens completely; otherwise, it may crack when cutting. Store leftovers in an airtight container in the refrigerator.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
My family loved this!
Lovely! Thanks for letting me know