Mound Bars

Mound Bars are a homemade version of the classic candy bar, featuring a rich layer of sweet coconut filling topped with smooth, dark chocolate. These no-bake treats are simple, satisfying, and packed with that irresistible coconut-chocolate combo I always crave. Whether I’m making them for a holiday platter or a quick dessert fix, they never last long in my kitchen.

Why You’ll Love This Recipe

I love how quick and easy these Mound Bars are to make—no oven required, just a few pantry staples and a little chill time. They taste just like the store-bought version but even fresher and more flavorful. I also like that I can cut them into any size, from bite-sized pieces to generous squares. Plus, they’re perfect for coconut lovers like me.

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

• Vanilla extract

• Dark chocolate chips or chopped dark chocolate

• Coconut oil or butter (for melting chocolate)

directions

1. Make the coconut filling: In a large bowl, I mix the shredded coconut, sweetened condensed milk, powdered sugar, and vanilla extract until everything is well combined and sticky.

2. Press into pan: I line an 8×8-inch baking dish with parchment paper and press the coconut mixture firmly and evenly into the bottom. I chill it in the fridge or freezer for 30 minutes to set.

3. Melt the chocolate: I combine the chocolate and a little coconut oil or butter in a heatproof bowl and melt it in the microwave or over a double boiler until smooth.

4. Top with chocolate: I pour the melted chocolate over the chilled coconut layer and spread it evenly with a spatula.

5. Chill again: I return the pan to the fridge for about 1 hour, or until the chocolate is completely set.

6. Cut and serve: Once firm, I lift the bars out of the pan using the parchment, slice them into squares or bars, and enjoy.

Servings and timing

This recipe makes about 16 bars.
Prep time: 15 minutes
Chill time: 1–1.5 hours
Total time: About 1 hour 30 minutes

Variations

Sometimes I add chopped almonds between the coconut and chocolate layers to make Almond Joy-style bars. I’ve also made a white chocolate version for a twist or used semi-sweet chocolate for a milder flavor. For a firmer filling, I increase the powdered sugar slightly.

storage/reheating

I store Mound Bars in an airtight container in the fridge for up to a week. For longer storage, I freeze them between layers of parchment paper and thaw before serving. I don’t reheat them—just let them come to room temp if I want a softer texture.

FAQs

Can I use unsweetened coconut?

Yes, but I find the bars taste best with sweetened coconut for that classic chewy texture and flavor. If using unsweetened, I usually add a bit more condensed milk.

How do I keep the chocolate from cracking when slicing?

I let the bars sit at room temperature for 5–10 minutes before slicing and use a sharp knife warmed under hot water and wiped dry.

Can I make these vegan?

Yes, I use dairy-free chocolate and sweetened condensed coconut milk for a completely vegan version. They turn out just as delicious.

Do these bars hold up at room temperature?

They’re best kept chilled but can sit out for an hour or two. In warm environments, the chocolate may soften.

What size should I cut them?

I usually cut them into 16 small squares, but I’ve also made mini bite-sized pieces for parties or larger bars when I want a more indulgent treat.

Conclusion

Mound Bars are the ultimate homemade treat for anyone who loves coconut and chocolate. They’re easy to make, rich, and full of that classic candy bar flavor—with none of the packaging. Whether I’m sharing them with friends or keeping a batch in the fridge for myself, these bars are always a sweet success.