This Mounds Bar recipe creates delicious, homemade candy bars with a sweet coconut center and a rich chocolate coating. They’re so much better than the store-bought version.
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Homemade Mounds Bars
Mounds bars are my absolute favorite candy bars. I love the creamy coconut center coated with chocolate. I’ve been known to hide a bag of the mini versions in my pantry. (Don’t tell my kids!) It’s why I had to create a homemade Mounds bars that’s as delicious as the beloved Peter Paul classic.
Made with just a handful of pantry staples, these amazing confections feature a rich coconut center, sweetened to perfection, that’s dipped in a rich chocolate coating.
This copycat version of Mounds is really easy to make – so much so that you don’t even need a candy thermometer. Just mix, chill, and dip! You may want to make a double batch because these delicious coconut chocolate bars will be gone in no time. They also make the best homemade gifts for your friends and family.
Other popular candy bars you may enjoy making are these homemade Twix Bars and 3 Musketeers.
Why We Love This Recipe
- Simple ingredients – This copycat version is an easy recipe that calls for only 6 basic ingredients you can pick up from any grocery store.
- Homemade treat – Because you’re using fresh ingredients, this homemade version is so much better than the real thing.
- Coconut flavor – The main ingredient in these candy bars is shredded coconut, making them an ideal treat for coconut lovers.
Ingredients to Make Mounds Candy Bars
- Confectioner’s sugar – Sweetens the coconut center.
- Sweetened condensed milk – Moistens and sweetens the coconut mixture.
- Vanilla extract – You can also use coconut extract.
- Unsweetened shredded coconut – With the sugar and milk, this creates the sweet coconut filling.
- Semi-sweet chocolate chips – You can use milk chocolate or dark chocolate chips if you prefer.
- Butter – This adds buttery richness to the chocolate shell.
How to Make Copycat Mounds Bars
Step One: Mix the Filling
- Line a cookie sheet with wax paper, parchment paper, or a silpat liner and set aside.
- In a medium-sized mixing bowl with an electric mixer, combine the powdered sugar, sweetened condensed milk, vanilla, and the unsweetened coconut flakes. Chill the mixture for 15-20 minutes.
Step Two: Form into Balls
- Roll the mixture into one-inch balls, place them on a cookie sheet and flatten with the back of a glass or a spoon. Repeat until all the coconut mixture is used.
- Place the tray in the freezer.
Tip: You can form these into small logs to replicate the original candy bar.
Step Three: Make the Chocolate Coating
- Melt the semisweet chocolate chips and butter in the microwave in a heatproof bowl in 30-second intervals, stirring in between each interval. You can also melt chocolate on the stovetop in a double boiler over low heat.
Step Four: Dip, Chill and Serve
- Dip the frozen coconut balls into the melted chocolate mixture using two forks, spoons, or toothpicks. Completely cover the coconut candy ball and tap off excess chocolate.
- Place the coated coconut ball back on the parchment-lined baking sheet or a cooling rack.
- Place in the refrigerator to chill completely, then serve!
Variations and Add-ins
- Almond Joy bars – Easily turn them into Almond Joy candy bars. Just insert whole almonds on top of each coconut bar before dipping them in chocolate.
- Orange zest – Add a teaspoon of orange zest to the coconut mixture. The citrus flavor goes great with chocolate and coconut.
- Nut – Mix chopped toasted almonds or hazelnuts into the coconut mixture for added crunch.
- Chocolate drizzle – After dipping the coconut balls in chocolate, drizzle a different type of chocolate over the top to dress them up a little.
- Sea salt – Sprinkle a pinch of sea salt on top of the chocolate-coated bars for a delicious sweet and salty contrast.
- Rum or coconut rum extract – Add a fun twist to the coconut mixture with a teaspoon of rum extract or coconut rum for a subtle boozy flavor.
- Peanut butter – Stir in a couple of tablespoons of smooth peanut butter into the coconut filling. The flavor combination is amazing.
- Maple pecan – For a different flavor, you can add some chopped toasted pecans and a dash of maple syrup to the coconut filling.
How Do I Store These Mounds Bars?
Once chilled to firm up, they can sit out at room temperature for about an hour or so while serving. Store the bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for a couple of months.
How Can I Thin Out the Chocolate Coating?
If your chocolate seems a little thick for dipping the coconut bars, add a small amount of melted butter or coconut oil and stir until well combined.
Why are My Coconut Balls Crumbling?
If the coconut balls are not holding their shape, the mixture may not be sticky enough. Add a bit more sweetened condensed milk to help bind the ingredients.
More Easy No Bake Desserts
- Peanut Butter Bars
- Cherry Cheesecake
- Peanut Butter Pie
- Banana Split Cake
- Reese’s Peanut Butter Dessert
Mounds Bar Recipe
Ingredients
- 2 cups confectioner’s sugar
- 14 ounces sweetened condensed milk 1 can
- 2 teaspoon vanilla extract
- 3 cups unsweetened shredded coconut
- 2 1/2 cups chocolate chips
- 2 Tablespoons unsalted butter
Instructions
- Line a cookie sheet with wax paper or a silpat liner and set aside.
- In medium-sized mixing bowl of electric mixer combine confectioner’s sugar, sweetened condensed milk, vanilla, and coconut.2 cups confectioner’s sugar, 14 ounces sweetened condensed milk, 2 teaspoon vanilla extract, 3 cups unsweetened shredded coconut
- Chill mixture for 15-20 minutes. Roll mixture into one-inch balls and slightly flatten with the bottom of a glass or a spoon. Place on cookie sheet and repeat until all the coconut mixture is used.
- Place tray in freezer.
- Make the chocolate coating
- Melt chocolate chops and butter in microwave in 30-second intervals, stirring in between each interval.2 1/2 cups chocolate chips, 2 Tablespoons unsalted butter
- Dip the frozen coconut balls into the melted chocolate using two forks or spoons, or toothpicks. Completely cover the coconut ball and tap off excess chocolate. Place coated coconut ball back on baking sheet.
- Place in refrigerator to chill completely.
- Store in an airtight container in the refrigerator.
Nutrition
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