Today’s Mounds Bar recipe is the easiest way to get that classic chocolate and coconut combo in a simple 9×13 dessert. Just like the candy bar, you get a buttery graham cracker crust, a sweet coconut layer made with condensed milk, and a smooth chocolate topping.
We love how it hits all the right textures with minimal effort. The crust is sturdy, the coconut layer bakes up chewy and sweet, and the chocolate topping turns glossy and sliceable once it cools. These are perfect for potlucks, holiday trays, and anytime you want a candy bar style treat at home.
If you love easy bar desserts like this, you should also try Seven Layer Bars, Coconut Macaroons, and Chocolate Chip Cookie Bars.
Why you’ll love it + Why it works:
- Just like the candy: It tastes like a homemade Mounds candy bar in easy sliceable form.
- Save time: It is a great make ahead dessert since it firms up as it cools.
- Chewy coconut layer: Condensed milk binds the coconut so it bakes up thick and sliceable.
- Smooth chocolate finish: A splash of half and half helps the chocolate melt evenly and spread easily.
Mounds Bar Ingredients
- Graham cracker crumbs (2 cups): Forms the base crust and add a lightly sweet, crunchy layer.
- White sugar (¼ cup): Sweetens the crust and helps it hold together.
- Melted butter (½ cup): Binds the crumbs into a firm crust and adds rich flavor.
- Sweetened condensed milk (1 can, 14 ounces): Sweetens and binds the coconut layer so it bakes up chewy and thick.
- Flaked coconut (2 cups): Gives the bars their signature chewy texture and sweet flavor.
- Semisweet chocolate chips, melted (1 package, 12 ounces): Creates the candy-bar topping and adds rich flavor.
- Half and half (2 to 3 tablespoons): Helps the chocolate melt smoothly and makes it easier to spread into an even layer.
How to Make Mounds Bars
PREP. Preheat the oven to 350 degrees. Lightly grease a 9×13 baking dish and set aside.
CRUST. In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Press into the prepared baking dish until evenly distributed on the bottom of the dish. Bake for 15 minutes.
FILLING. While this is baking, combine sweetened condensed milk and coconut in a medium bowl. Once the crust is done baking, remove from the oven and dollop the coconut mixture all over the crust. Use the back end of a greased spoon, to help spread this out over the crust. Return to the oven and bake for 15 more minutes.
TOPPING. Five minutes before the baking is done, melt chocolate chips in a small pot over low heat with half and half, stirring constantly.
Remove the dish from the oven and use the back end of the greased spoon to make sure coconut is in an even layer. Then, pour the melted chocolate over the top, spreading to cover the coconut layer. Let cool and harden for about 1 hour, then cut into squares to serve.
Kristyn’s Recipe Tips
- Grease the spoon or spatula when spreading the coconut layer, it helps keep it from sticking.
- Watch the coconut layer closely during the second bake, you want it set and lightly golden, not overly browned.
- Melt the chocolate low and slow so it stays smooth and does not seize.
- Let the bars cool completely so the chocolate sets before slicing.
- For extra clean slices, chill the bars for 20 to 30 minutes before cutting.
Mounds Bar Recipe
Ingredients
- 2 cups graham cracker crumbs
- ¼ cup white sugar
- ½ cup melted butter
- 1 (14-oucne) can sweetened condensed milk
- 2 cups flaked coconut
- 1 (12-oucne) package semisweet chocolate chips, melted
- 2 – 3 tablespoons half and half
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9×13 baking dish and set aside.
- In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Press into the prepared baking dish until evenly distributed on the bottom of the dish. Bake for 15 minutes.
- While this is baking, combine sweetened condensed milk and coconut in a medium bowl. Once the crust is done baking, remove from the oven and dollop the coconut mixture all over the crust. Use the back end of a greased spoon, to help spread this out over the crust. Return to the oven and bake for 15 more minutes.
- Five minutes before the baking is done, melt chocolate chips in a small pot over low heat with half and half, stirring constantly.
- Remove the dish from the oven and use the back end of the greased spoon to make sure coconut is in an even layer. Then, pour the melted chocolate over the top, spreading to cover the coconut layer. Let cool and harden for about 1 hour, then cut into squares to serve.
Notes
- Grease the spoon or spatula when spreading the coconut layer, it helps keep it from sticking.
- Watch the coconut layer closely during the second bake, you want it set and lightly golden, not overly browned.
- Melt the chocolate low and slow so it stays smooth and does not seize.
- Let the bars cool completely so the chocolate sets before slicing.
- For extra clean slices, chill the bars for 20 to 30 minutes before cutting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Keep bars in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze cut bars in a freezer bag or airtight container for up to 2 months. Place parchment between layers so they do not stick.
More Like This
Coconut Bars
Magic Bars Recipe
45 mins
7 Layer Bars
35 mins
Coconut Bars
1 hr 42 mins
Coconut Cream Pie Bars
2 hrs 37 mins
