If you’re in the mood to make your own Mounds Bars at home, here’s a simple recipe for a homemade version! It’s not hard to whip up and the result is a sweet, chewy, chocolatey treat just like the store-bought ones. Here’s how you can make them:
Homemade Mounds Bars Recipe
Ingredients:
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For the Coconut Filling:
- 2 ½ cups shredded sweetened coconut (unsweetened works too if you prefer less sweetness)
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- A pinch of salt (optional)
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For the Chocolate Coating:
- 12 oz dark chocolate chips (or chopped dark chocolate – about 60% cacao)
- 1 tablespoon coconut oil (to help smooth out the chocolate)
Instructions:
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Make the Coconut Filling:
- In a bowl, mix the shredded coconut, sweetened condensed milk, vanilla extract, and a pinch of salt (if using). Stir until well combined. The mixture should be sticky and hold together.
- Line a baking sheet or tray with parchment paper or a silicone mat.
- Using your hands or a spoon, form small, even mounds of the coconut mixture (about 1-2 tablespoons each). Place them on the lined tray. Once all are formed, refrigerate the coconut mounds for about 30 minutes to firm up.
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Prepare the Chocolate Coating:
- In a microwave-safe bowl, melt the dark chocolate chips and coconut oil together. Heat in 30-second intervals, stirring between each until smooth and fully melted.
- Alternatively, you can melt them over a double boiler on the stove.
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Coat the Coconut Mounds:
- Once the coconut mounds are firm, dip each one into the melted chocolate, coating it completely. Use a fork or a toothpick to lift the mound in and out of the chocolate, allowing any excess chocolate to drip off.
- Place the coated mounds back on the parchment-lined tray.
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Set the Chocolate:
- Refrigerate the chocolate-coated coconut mounds for about 30 minutes, or until the chocolate has set and hardened completely.
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Enjoy!
- Once the chocolate has firmed up, your homemade Mounds Bars are ready to enjoy! Keep them stored in an airtight container in the fridge for freshness.
You could also experiment with using dark chocolate with different cacao percentages or even add a hint of coconut extract for extra coconut flavor. Would you give this a try?