Homemade Mounds Bars from 1st Recipes (Print Version)
Chewy coconut bars dipped in dark chocolate, a simple no-bake Mounds-style treat made with pantry ingredients.
# Ingredients:
For the coconut filling
01 -
3 cups (255 g) finely shredded unsweetened coconut
02 -
3/4 cup (230 g) sweetened condensed milk
03 -
1/3 cup (40 g) powdered sugar
04 -
1 teaspoon vanilla extract
05 -
1/4 teaspoon fine salt
For the chocolate coating
06 -
12 oz (340 g) dark or semisweet chocolate, chopped
07 -
1 tablespoon coconut oil
# Instructions:
01 -
In a medium bowl, stir together the coconut, sweetened condensed milk, powdered sugar, vanilla, and salt until the mixture is evenly moistened and holds together when pressed.
02 -
Line a baking sheet with parchment paper. With damp hands, shape the coconut mixture into 12 small oval bars and set them on the sheet.
03 -
Freeze the shaped bars for 25-30 minutes, until firm enough to lift without bending or crumbling.
04 -
Melt the chopped chocolate with coconut oil in a dry microwave-safe bowl in 20-second bursts, stirring after each burst, until smooth. Let it cool for 2 minutes if it feels hot.
05 -
Dip each chilled coconut bar into the melted chocolate. Use two forks to turn and lift each bar, letting excess chocolate drip off before returning it to the parchment.
06 -
Refrigerate the dipped bars for 15 minutes, or until the chocolate is set. Serve chilled or let them stand at room temperature for 5 minutes for a softer center.
# Notes:
01 -
Store in an airtight container in the refrigerator for up to 1 week.
02 -
Freeze for up to 2 months with parchment between layers.
03 -
Use certified gluten-free chocolate if serving someone with gluten sensitivity.