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Homemade Mounds Bars

Casey Corn

Chocolate candy bars are that much more satisfying when made at home and packed with a coconut center.


Servings: 12 to 15


  • 3 cups unsweetened shredded coconut
  • 1/2 teaspoon large-flake salt
  • 2/3 cup sweetened condensed milk
  • 10 ounces semisweet chocolate, melted

Let's get Cooking...

  1. In a bowl, mix coconut, salt and condensed milk. Line a baking sheet with parchment and spray with nonstick spray.
  2. Using your hands, form coconut mixture into bars, and place on prepared baking sheet. Freeze until set, about 15 minutes.
  3. While coconut is freezing, melt the chocolate in a double boiler or in the microwave. If using the microwave, place in a microwave-safe bowl, and heat for 30 seconds on high power. Stir, then repeat process until chocolate is melted.
  4. Using a fork, dip the coconut bars into the melted chocolate, letting excess drip off before placing them on the baking sheet.
  5. Place in fridge until set, then keep in fridge or an airtight container.