The first time I made these 3-Ingredient Homemade Mounds Bars in my own kitchen, I was honestly skeptical. Could something so simple really capture that iconic, dreamy combination of sweet coconut and dark chocolate? The moment I took my first bite of a fully cooled bar, all my doubts melted away. The rich, dark chocolate shell gave way to a blissfully sweet and tender coconut center that transported me straight to the candy aisle of my childhood. My kitchen smelled like a tropical vacation crossed with a chocolatier’s workshop, and I knew I had stumbled upon one of those magical, foolproof recipes that feels like a secret. I love this recipe not just for its stunning simplicity, but for the pure joy and nostalgia it brings with every single bite. It’s the kind of treat that will make you feel like a confectionery genius, and I can’t wait for you to experience that same delight.
Ingredients
- 3 cups sweetened shredded coconut
- 1 (14 oz) can sweetened condensed milk
- 12 oz (about 2 cups) semi-sweet or dark chocolate chips
Now, let’s talk about these three heroes. I cannot stress enough—don’t be tempted to use unsweetened coconut. The sweetened shredded coconut is essential because it provides the right texture and sweetness that balances the condensed milk perfectly; using unsweetened will leave you with a bland, dry filling. For the condensed milk, brand doesn’t really matter, just make sure it’s the full-fat, classic version, not evaporated milk (a mistake I made once with disastrous, runny results). Finally, the chocolate. I’ve tested this with both semi-sweet and dark chocolate chips, and while both are fantastic, I personally prefer the deeper, less-sweet contrast of a good quality dark chocolate. It cuts through the sweetness of the coconut center beautifully. Trust me, splurging on chocolate you love to eat on its own makes a huge difference here.
Equipment Needed
- 8×8 inch baking dish
- Parchment paper
- Medium mixing bowl
- Spatula
- Small saucepan or heatproof bowl for double boiler
- Fork or dipping tools
You’ll notice there’s no fancy equipment here, which is part of the recipe’s charm. The parchment paper, however, is non-negotiable in my book. I’ve tried greasing the pan instead, and it was a nightmare trying to get the coconut slab out in one piece. Lining the pan with a parchment sling guarantees a clean lift-out. For melting the chocolate, I highly recommend a gentle double boiler method (a heatproof bowl set over a pot of simmering water) over the microwave. I’ve tried both, and the stovetop method gives you more control and prevents the chocolate from seizing. A simple fork is my go-to tool for dipping and coating the bars—it lets the excess chocolate drip away perfectly, creating that classic, thin shell.
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