Mounds Bar Recipe

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Mounds Bar is an easy 9x13 dessert with a graham cracker crust, coconut filling, and a smooth chocolate topping that sets like a candy bar.

Prep Time30

Cook Time15

Cool Time1

Total Time1 45

Course: Dessert

Cuisine: American

Servings:

Preheat the oven to 350 degrees F. Lightly grease a 9x13 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.

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.

Store. Keep bars in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Freeze. Freeze cut bars in a freezer bag or airtight container for up to 2 months. Place parchment between layers so they do not stick.