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A stack of chocolate coconut bars on a blue plate with a fork

Mounds Bar Recipe

Chelsea Plummer | Mae's Menu
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.
4.58 from 7 votes
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Baked Goods
Cuisine American
Servings 20 bars
Calories 349 kcal

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

Storage Directions
  • 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. 
Recipe Pro-Tips
  • 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.

Nutrition

Serving: 1gCalories: 349kcalCarbohydrates: 44gProtein: 4gFat: 19gSaturated Fat: 13gPolyunsaturated Fat: 6gCholesterol: 21mgSodium: 139mgFiber: 3gSugar: 35g
Keyword chocolate coconut bars, chocolate coconut bars with sweetened condensed milk, coconut bars, coconut chocolate, coconut chocolate bars, hello dollies, mounds bars
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