This three-layer Mounds Bar Recipe is a rich, buttery treat made with a graham cracker crust, chewy coconut center, and peanut butter chocolate top layer. It is simple to prepare and perfect for holiday baking, dinner parties, or an afternoon chocolate craving.
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This post was originally published on June 19, 2021. It was updated with new recipe information on December 12, 2024.
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Elevate your dessert game with these rich, indulgent homemade mounds bars! They're a family-favorite recipe Grandma made for us since I was young. With a buttery and tender crust is topped with chewy coconut and a rich chocolate layer, making a homemade iteration of the favorite candy bar!
These coconut chocolate bars are so easy to make. All you need is a handful of pantry staples and 30 minutes of preparation. The hardest part is letting the bars chill in the refrigerator before cutting -- trust me, it takes self-control! Whip up and batch (or two) and be ready to share–they quickly disappear in my house! They also make the ultimate holiday party treat, whether you’re hosting or adding to someone else’s dessert table.
If you like easy holiday baking recipes, you’ll love my Chocolate Hazelnut Fudgy Bonbons, Dairy Free Pumpkin Pie, Loaded Christmas Chex Mix, and Christmas Cinnamon Rolls!
What Are Mounds Bars?
Mound bars are classic candies made with creamy coconut filling and a smooth chocolate glaze. This homemade version features those same irresistible flavors–coconut mixed with sweetened condensed milk and rich chocolate–layered on a buttery graham cracker crust. Cut these coconut and chocolate bars into squares and add them to Christmas cookie trays or enjoy any time of the year!
Ingredients
- Graham Cracker Crumbs: Provide the buttery, crumbly base for each chocolate coconut bar. Buy pre-crushed graham cracker crumbs for convenience or crush about 1 ½ sleeves of whole graham crackers in a food processor or with a rolling pin. Look for plain graham crackers without additional flavors.
- Unsalted Butter: Using unsalted butter allows more control of the saltiness in the chocolate coconut bars recipe. Melt the butter before adding it to ensure even mixing.
- Granulated Sugar: Standard white granulated sugar adds a touch of sweetness to the crust and balances the buttery texture.
- Sweetened Dried Coconut Flakes: Adds a delicious chewy texture and sweetness to the middle layer of the chocolate coconut bars. Look for brands that have moist flakes, which are ideal for baking. Avoid unsweetened coconut as it will not provide the same flavor.
- Sweetened Condensed Milk: This thick, rich canned milk binds the coconut filling and adds a creamy sweetness to the center of the bars. Use full-fat sweetened condensed milk for the best consistency and flavor. Make sure the can says “sweetened condensed milk” and not “evaporated milk.”
- Semi-Sweet Chocolate Chips: Create a smooth and rich chocolate top layer. Choose a high-quality brand for a glossy, melt-in-your-mouth finish.
- Peanut Butter: Creamy traditional peanut butter like Jif or Skippy ensures the chocolate layer is smooth and rich. Avoid natural peanut butter, as its oil separation can affect the texture. For an ultra-smooth finish, choose a no-stir variety.
How to Make Homemade Mounds Bars
Step 1: Preheat the oven to 350ºF. In a large mixing bowl, whisk the graham cracker crumbs and the melted butter until well combined. Pour the graham cracker mixture into a 9x13 baking pan. Spread out the graham cracker mixture evenly then press it down gently but firmly to form a crust. Bake for 10 minutes.
Step 2: While the crust bakes, mix the sweetened condensed milk and coconut until well combined in a medium mixing bowl. Scoop the coconut mixture onto the warm graham cracker crust and gently spread out in an even layer. Bake for 10 minutes.
Step 3: While the coconut mixture bakes, melt the chocolate and peanut butter together until smooth by cooking in intervals in the microwave or a double broiler until the chocolate is melted and smooth.
Step 4: Pour the melted chocolate over the baked coconut layer. Carefully spread the chocolate mixture out to cover the coconut. Chill the bars uncovered in the refrigerator for 2-4 hours or until the chocolate has completely hardened. Cut into square bars and serve!
Recipe Pro-Tips
- Line the pan. Use parchment paper to prepare the baking pan, leaving an overhang on the sides. This makes it easy to lift the bars out of the pan for slicing.
- Use a double boiler. Melt the chocolate and peanut butter mixing using a double boiler for the smoothest, glossy texture. Stir occasionally under smooth.
- Spread layers evenly. Use a rubber spatula or the back of a large spoon to evenly press the graham cracker crust and spread the coconut and chocolate layers. This keeps the layers uniform and professional-looking.
- Chill before cutting. Let the bars chill in the refrigerator for at least 2 hours, ideally up to 4, before slicing. This ensures clean, neat cuts and helps the layers set properly.
- Cut with a warm knife. Run a sharp knife under hot water, wipe it dry, and use it to cut the chilled bars. Repeat between slices for clean edges.
Recipe Variations
- Dark Chocolate: Swap out the semi-sweet chocolate for dark chocolate chips to create a deeper, richer flavor with a touch of bitterness for a less sweet twist.
- Different Crusts: Replace the graham crackers crumbs with 2 cups of Nilla wafer crumbs (about 60 wafers, blended into crumbs) or 2 cups of vanilla Oreo crumbs (about 18 cookies, blending into crumbs).
- Toasted Coconut Flakes: Make this recipe nuttier by replacing the traditional sweetened dried coconut with equal parts of toasted sweetened dried coconut, or use half toasted, half regular.
- Nuts: Add up to ½ cup of sliced almonds or chopped pecans to the shredded coconut layer for added crunch and nutty flavor.
- Candies: Sprinkle up to ½ cup of mini M&Ms over the melted chocolate layer before it sets for a pop of color, extra sweetness, and texture.
- Nut Butter: Swap the 2 tablespoons of peanut butter with 2 tablespoons of coconut butter, almond butter, or sunflower seed butter to suit your preference or to make this a nut-free recipe.
- Dairy-Free: Turn coconut bar recipes with condensed milk into a dairy-free treat by swapping sweetened condensed coconut milk and dairy-free chocolate chips for their traditional counterparts and ensure all other ingredients are compliant.
- Gluten-Free: Use gluten-free graham cracker crumbs to create the crust, and ensure all other ingredients are labeled as gluten-free.
Make Ahead Directions
Easily make this recipe for mounds bars up to 2 days in advance and store them in the refrigerator. Place them in an airtight container or wrap the entire pan tightly in plastic wrap to keep them moist and flavorful.
To store longer, freeze the bars in a freezer-safe airtight container for up to 3 months. When you’re ready to serve, thaw the coconut chocolate bars with condensed milk overnight in the refrigerator before serving to maintain the texture and taste.
Storage Directions
Leftovers keep in a covered container in the refrigerator or at room temperature for up to 5 days. If not storing them in their original container, place sheets of parchment paper between the bars to keep them from sticking.
The chocolate chip coconut bars can also be frozen in a freezer-safe container for up to 3 months.
Recipe FAQs
This often happens if the bars are too cold when slicing. Let them sit at room temperature for 5-10 minutes before slicing, or use a warm knife for clean cuts.
Yes, you can double the ingredients in this coconut chocolate bars recipe and bake in a 13x18 pan. Keep an eye on the cooking time and adjust slightly if necessary.
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Tools Needed to Make This Recipe
- Large mixing bowls
- Measuring cups & spoons
- Silicone spatulas
- 9 x 13 baking pan
- Food processor (optional)
More Christmas Dessert Recipes
- Double Chocolate Andes Mint Cookies
- Chocolate Rice Crispy Treats
- Lemon Sugar Cookies
- Chocolate Coconut Cookies
- Cream Cheese Spritz Cookies
Mounds Bar Recipe
Ingredients
- 2 cups graham cracker crumbs or about 1 ½ sleeves graham crackers, blended into crumbs
- ½ cup unsalted butter melted
- 2 tablespoons sugar
- 1 14 oz. bag sweetened dried coconut
- 1 14 oz. can sweetened condensed milk
- 1 12 oz. bag semisweet chocolate chips
- 2 tablespoons creamy peanut butter
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, whisk together the graham crackers, sugar, and melted butter until combined.
- Pour the graham cracker mixture into a 9 x 13 baking pan. Spread the graham crackers out evenly then press them down gently but firmly to form a crust. Bake for 10 minutes.
- While the crust bakes, mix the sweetened condensed milk and coconut together until combined.
- Scoop the coconut mixture onto the warm graham cracker crust and gently spread out. Bake for 10 minutes.
- While the coconut mixture bakes, melt the chocolate and peanut butter together until smooth by cooking at 30% heat in 30-45 second intervals, stirring between intervals, or until the chocolate is melted and smooth. You can also melt the chocolate in a double boiler (directions below in the notes).
- Pour the melted chocolate over the coconut. Carefully spread the chocolate out to cover the coconut.
- Chill the bars, uncovered, in the refrigerator for 2 - 4 hours, or until the chocolate has completely hardened. Cut into bars and serve!
Notes
- Refrigeration: Leftovers keep in a covered container in the refrigerator or at room temperature for up to 5 days. If not storing them in their original container, place sheets of parchment paper between the bars to keep them from sticking.
- Freezing: Coconut chocolate bars can also be frozen in a freezer-safe container for up to 3 months.
- Line the pan. Use parchment paper to line the baking pan, leaving an overhang on the sides. This makes it easy to lift the bars out of the pan for slicing.
- Use a double boiler. Melt the chocolate and peanut butter mixing using a double boiler for the smoothest, glossy texture. Stir occasionally under smooth.
- Spread layers evenly. Use a rubber spatula or the back of a large spoon to evenly press the graham cracker crust and spread the coconut and chocolate layers. This keeps the layers uniform and professional-looking.
- Chill before cutting. Let the bars chill in the refrigerator for at least 2 hours, ideally up to 4, before slicing. This ensures clean, neat cuts and helps the layers set properly.
- Cut with a warm knife. Run a sharp knife under hot water, wipe it dry, and use it to cut the chilled bars. Repeat between slices for clean edges.
I recently made these coconut bars for a party and they were a hit! Just curious... have you tried adding any nuts or dried fruit to the mix? I thought that could potentially be good. These bars are definitely going into my regular dessert rotation!