Introduction
Skip the store-bought version—these Homemade Mound Bars are rich, chewy, and loaded with sweet coconut filling enrobed in dark chocolate. With just 5 simple ingredients and 15 minutes of active prep, you can recreate this classic candy bar at home with superior flavor and texture.
Why Homemade Beats Store-Bought
No artificial ingredients – Pure, natural flavors
Customizable sweetness & chocolate – Use your favorite dark, milk, or semi-sweet chocolate
Fresh coconut texture – No waxy aftertaste
Perfect for gifting – Wrap in parchment for a homemade candy shop feel
Ingredients You’ll Need
For the Coconut Filling:
- 3 cups shredded coconut (sweetened or unsweetened)
- ½ cup sweetened condensed milk
- 2 tbsp honey or maple syrup (adjust to taste)
- 1 tsp vanilla extract
- Pinch of salt
For the Chocolate Coating:
- 12 oz dark chocolate chips (or milk chocolate if preferred)
- 1 tbsp coconut oil (for smoother dipping)
Optional Add-Ins:
- ½ tsp almond extract (for an Almond Joy twist)
- Toasted chopped almonds (sprinkle on top before chocolate sets)
- Sea salt flakes (for a sweet-salty finish)
Step-by-Step Instructions
1. Make the Coconut Filling
- In a bowl, mix shredded coconut, condensed milk, honey, vanilla, and salt until fully combined.
- The mixture should hold together when pressed—if too dry, add 1 tsp more condensed milk; if too wet, add 1 tbsp more coconut.
2. Shape the Bars
- Line a baking sheet with parchment paper.
- Scoop 1 tbsp portions of the coconut mixture and roll into small logs (or flatten into discs for a classic Mounds shape).
- Place on the tray and freeze for 15 minutes to firm up.
Pro Tip: Wet your hands slightly to prevent sticking when shaping.
3. Dip in Chocolate
- Melt chocolate chips + coconut oil in a double boiler (or microwave in 30-second bursts, stirring between each).
- Using a fork, dip each chilled coconut bar into the chocolate, coating completely.
- Let excess drip off, then place back on parchment.
- Optional: Sprinkle with toasted almonds or sea salt before chocolate sets.
4. Set & Serve
- Let bars harden at room temperature (~1 hour) or refrigerate for 15 minutes.
- Store in an airtight container at room temp for 1 week or refrigerate for 2 weeks.
Expert Tips for Perfect Mound Bars
Texture & Flavor Tweaks
- For chewier bars: Use all sweetened coconut
- For less sweetness: Use unsweetened coconut + extra honey
- For a richer taste: Toast the coconut lightly before mixing
Troubleshooting
Problem: Coconut mixture too crumbly
Solution: Add more condensed milk, 1 tsp at a time
Problem: Chocolate too thick for dipping
Solution: Thin with ½ tsp more coconut oil
Problem: Bars lose shape when dipping
Solution: Freeze longer (25-30 minutes)
Frequently Asked Questions
Can I use coconut cream instead of condensed milk?
Yes, but reduce to ⅓ cup and add 1 extra tbsp honey (it’s less sweet).
How do I make these dairy-free?
Use coconut condensed milk and dairy-free chocolate.
Can I use desiccated coconut?
Yes, but soak it in 1 tbsp warm milk first to soften.
Why add coconut oil to chocolate?
It creates a smoother dip and glossy finish.
Why These Homemade Mound Bars Win
No mystery ingredients – Just real coconut, chocolate, and sweetness
Customizable – Adjust coconut-to-chocolate ratio to your liking
Nostalgic yet elevated – All the classic flavor with better texture
Ready to make your own candy bars? Double the batch—they disappear fast!
Print
Homemade Mound Bars: Better-Than-The-Original Coconut Chocolate Treats
- Total Time: 25 MINS
Description
Treat yourself to these delightful Homemade Mound Bars, featuring a luscious coconut filling enrobed in smooth chocolate. These bars are a homemade version of the classic candy, perfect for any occasion when you crave something sweet and indulgent.
Ingredients
3 cups shredded coconut
1 cup sweetened condensed milk
2 cups semi-sweet chocolate chips
2 tbsp coconut oil
Instructions
In a large bowl, mix together the shredded coconut and sweetened condensed milk until well combined.
Using your hands, form the coconut mixture into small, rectangular bars. Place them on a baking sheet lined with parchment paper.
Freeze the bars for about 30 minutes, or until they are firm.
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth.
Dip each coconut bar into the melted chocolate, ensuring it is fully coated. Place the coated bars back on the parchment-lined baking sheet.
Refrigerate the bars for about 10 minutes, or until the chocolate is set.
