If you’re a fan of coconut and chocolate, you’re going to love these Homemade Mound Bars. They taste just like the classic candy bar but with that homemade touch that makes them even better. They’re rich, sweet, and have the perfect chewy texture from the coconut.
These are a hit every time I bring them to family get-togethers or bake sales. You don’t need a ton of ingredients, and you don’t have to be a pro in the kitchen to make them either. Just layer, bake, and pour on the chocolate. That’s it.
Ingredients
2 cups graham cracker crumbs
1/4 cup white sugar
1/2 cup melted butter
1 (14 oz) can sweetened condensed milk
2 cups flaked coconut
1 (12 oz) package semisweet chocolate chips, melted
Instructions
- Preheat your oven to 350°F.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until everything is evenly coated and the mixture looks like wet sand.
- Press the crumb mixture into the bottom of a 9×13-inch baking pan. Use the bottom of a glass or measuring cup to really pack it down.
- Bake the crust for 15 minutes. Don’t turn off the oven just yet.
- While the crust is baking, mix the sweetened condensed milk with the flaked coconut. It’ll be thick and sticky—that’s exactly what you want.
- Spread the coconut mixture evenly over the warm crust, then pop it back in the oven for another 15 minutes.
- Once that’s done, remove the pan from the oven and immediately spread the melted chocolate chips over the top. You can melt them in a saucepan or the microwave, whatever works for you.
- Let the bars cool completely so the chocolate sets up. This usually takes about an hour at room temperature, or you can speed it up by placing the pan in the fridge.
- Once cooled and firm, cut into squares and serve.
These bars are rich, a little gooey, and full of that sweet coconut flavor. They’re one of those treats that don’t last long in my house. Honestly, they’re even better the next day—if you manage to have any left.
