Mound Bars

Mound Bars are a homemade take on the classic candy bar—rich layers of sweet coconut filling nestled under a silky coating of smooth chocolate. They’re simple to make, no-bake, and bring together the irresistible combo of coconut and chocolate in every chewy bite. Whether I’m satisfying a sweet craving or making treats to share, these bars always hit the spot.

Why You’ll Love This Recipe

I love how quick and nostalgic these bars are. The coconut center is creamy and perfectly sweet, and the chocolate topping adds a rich, smooth finish. They taste just like the store-bought version but even fresher and better. Plus, I don’t even need to turn on the oven—perfect for warm days or easy prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sweetened shredded coconut

• Sweetened condensed milk

• Powdered sugar

• Semi-sweet or dark chocolate chips

• Coconut oil or butter (to help melt and smooth the chocolate)

Optional additions:

• Whole almonds (to turn them into homemade Almond Joy-style bars)

• Sea salt (for a salty-sweet finish)

Directions

1. I line an 8×8-inch pan with parchment paper for easy removal.

2. In a large bowl, I mix the shredded coconut, sweetened condensed milk, and powdered sugar until everything is fully combined into a sticky mixture.

3. I press the coconut mixture firmly into the bottom of the lined pan, creating an even layer.

4. In a microwave-safe bowl or over a double boiler, I melt the chocolate chips with a little coconut oil or butter until smooth.

5. I pour the melted chocolate over the coconut layer and spread it evenly.

6. I refrigerate the bars for at least 2 hours, or until firm enough to slice.

7. Once set, I lift the bars from the pan and cut them into squares or rectangles.

Servings and timing

This recipe makes about 16 small bars. It takes me just 15 minutes to prep, plus 2 hours of chill time to set properly.

Variations

Sometimes I press whole almonds into the coconut layer before pouring on the chocolate, turning them into Almond Joy-style bars. I’ve also used dark chocolate for a richer bite, or added a pinch of sea salt on top of the chocolate for contrast. For a festive twist, I sprinkle crushed candy canes or toasted coconut on top before chilling.

Storage/Reheating

I store these bars in an airtight container in the fridge for up to a week. They can also be frozen for longer storage—just separate layers with parchment and thaw in the fridge. I don’t reheat them—they’re best served cold or at room temperature.

FAQs

Can I use unsweetened coconut?

Yes, but the bars will be less sweet. I sometimes use a mix of sweetened and unsweetened coconut to balance the sugar without losing flavor.

Do I need to use coconut oil in the chocolate?

It’s not required, but I like adding a little coconut oil or butter to make the chocolate smoother and easier to slice once set.

Can I make these vegan?

Yes, I use vegan sweetened condensed milk and dairy-free chocolate chips, and they turn out just as delicious.

How do I keep the bars from falling apart?

I press the coconut mixture firmly into the pan and make sure it’s chilled completely before cutting. Using a sharp knife helps with clean slices.

Can I double the recipe?

Absolutely. I double everything and use a 9×13-inch pan for a larger batch—great for parties or gifting.

Conclusion

Mound Bars are a quick, satisfying treat that’s easy to make and impossible to resist. With a chewy coconut center and smooth chocolate top, they’re everything I love about the classic candy—just made better at home. Once I whipped these up, they became a staple for easy desserts, holidays, and anytime I need a no-fuss sweet fix.