Mound Bars

These Mound Bars are a homemade twist on the classic candy bar—rich, sweet, and layered with crunchy graham cracker crust, creamy coconut filling, and a smooth chocolate topping. I love how easy they are to make with just a few ingredients, and they always satisfy my sweet tooth with their decadent texture and bold coconut-chocolate flavor.

Why You’ll Love This Recipe

I love this recipe because it’s quick to assemble and makes enough to feed a crowd. Each layer brings something special: the buttery crust gives it structure, the coconut layer is gooey and sweet, and the chocolate topping ties it all together. These bars are perfect for parties, potlucks, or anytime I want a no-fuss dessert that delivers big flavor.

Ingredients

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

For the Crust:

• Graham cracker crumbs

• White sugar

• Melted butter

For the Coconut Layer:

• Sweetened condensed milk

• Flaked coconut

For the Topping:

• Semisweet chocolate chips, melted

Directions

Prepare the Crust

1. I preheat the oven to 350°F (175°C).

2. In a bowl, I mix the graham cracker crumbs, sugar, and melted butter until well combined.

3. I press the mixture evenly into the bottom of a 9×13-inch baking pan.

4. I bake the crust for 15 minutes, then leave the oven on.

Make the Coconut Layer

5. In a separate bowl, I mix the sweetened condensed milk with the flaked coconut until it’s fully combined.

6. I spread the coconut mixture evenly over the hot crust.

7. I return the pan to the oven and bake for an additional 15 minutes.

Add the Chocolate Topping

8. While the bars bake, I melt the chocolate chips until smooth—either over a double boiler or in the microwave in short bursts.

9. Once the coconut layer finishes baking, I immediately spread the melted chocolate evenly over the top.

Cool and Serve

10. I allow the bars to cool completely at room temperature until the chocolate sets, about 1 hour.

11. I cut them into squares and serve.

Servings and timing

This recipe makes about 16 to 20 bars. It takes 10 minutes to prep and 30 minutes to bake, with about 1 hour of cooling time, bringing the total time to around 1 hour and 40 minutes.

Variations

Sometimes I add a pinch of sea salt to the melted chocolate for a sweet-salty twist. I’ve also used dark chocolate chips for a richer flavor or added a few chopped almonds between the coconut and chocolate layers to turn these into Almond Joy-style bars.

storage/reheating

I store these bars in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. If I want a firmer bite, I chill them; if I want them softer, I let them sit out before serving. I don’t reheat these—they’re best enjoyed at room temperature or chilled.

FAQs

Can I use sweetened shredded coconut?

Yes, I’ve used sweetened shredded coconut before. It makes the bars a bit sweeter and slightly denser, but still delicious.

Can I use a different crust?

Absolutely. I’ve made these with chocolate cookie crumbs or even crushed vanilla wafers. Just keep the butter and sugar ratio about the same.

How do I melt the chocolate without burning it?

I melt it in 30-second bursts in the microwave, stirring between each, or I use a double boiler for more control. I stop once it’s just melted and smooth.

Can I freeze these bars?

Yes, I freeze them in a single layer or with parchment between layers. They’ll keep for up to 2 months. I thaw them in the fridge or at room temperature before serving.

Can I make these dairy-free?

To make them dairy-free, I use dairy-free condensed milk and chocolate chips, and a plant-based butter alternative. The texture and flavor stay pretty close to the original.

Conclusion

These Mound Bars are one of my favorite no-fuss desserts when I want something indulgent and nostalgic. With their perfect balance of crunchy, chewy, and chocolatey layers, they’re guaranteed to please any sweet tooth. Whether I make them for a crowd or just to treat myself, they’re always a hit.