Heavenly 3-Ingredient Mounds Bars Recipe for Sweet Bliss

Chocolate coconut bars have surprised me with their delightful simplicity and quick assembly.

My kitchen experiments always lead to unexpected treasures like these mounds bars.

Sweet treats sometimes emerge from minimal ingredients and clever techniques.

Three pantry staples can create something magical when combined thoughtfully.

Professional bakers know that elegant desserts do not require complicated processes.

Mixing coconut, chocolate, and sweetened condensed milk creates a decadent homemade candy experience.

Each bite promises rich, creamy indulgence that feels like a secret culinary discovery.

You’ll want to make these again and share the deliciousness with everyone.

Tips for Better No-Bake Mounds Bars

• Freeze for Success: Chilling the coconut bars before dipping helps them hold their shape and prevents crumbling during the chocolate coating process.
• Smooth Chocolate Coating: Use room temperature chocolate and stir continuously while melting to achieve a glossy, smooth finish without burning.
• Handling Hack: Keep your hands slightly damp when shaping coconut bars to prevent sticking and create uniform, neat rectangles.
• Tempering Trick: Adding unmelted chocolate to the melted batch helps create a shiny, professional-looking chocolate shell with a satisfying snap.
• Storage Wisdom: Store these homemade Mounds bars in an airtight container in the refrigerator for up to a week, allowing the flavors to meld beautifully.

Storing and Reheating Tips for Mounds Bars

• Store completed Mounds bars in an airtight container with parchment paper between layers to prevent sticking. Keep them chilled for up to 7 days.
• Wrap individual bars tightly in plastic wrap, then place in freezer-safe containers. Frozen bars maintain quality for 2-3 months.
• Remove bars from freezer and let sit at room temperature for 10-15 minutes before enjoying. Avoid microwaving to preserve texture.
• Best consumed slightly chilled for optimal chocolate crispness and coconut softness. Enjoy within a week for maximum freshness.

Serving Suggestions for Mounds Bars

• Pair dark chocolate Mounds bars with a robust red wine like Cabernet Sauvignon, letting the wine's bold tannins complement the rich chocolate coating.
• Serve coconut bars alongside a chilled piña colada, matching the tropical coconut notes and creating a refreshing dessert experience.
• Enjoy these sweet bars with a strong shot of espresso, allowing the coffee's bitter undertones to balance the dessert's sweetness and enhance the chocolate depth.
• Select a sweet Pedro Ximénez sherry to match the coconut bars, creating a luxurious dessert moment with its intense raisin and caramel profile.

Creative Twists on 3-Ingredient Mounds Bars

• Dairy-Free Delight: Replace sweetened condensed milk with coconut cream and use dairy-free dark chocolate for a vegan-friendly version.
• Nutty Adventure: Add chopped almonds or macadamia nuts to the coconut filling for extra crunch and flavor depth.
• Low-Sugar Option: Substitute sweetened condensed milk with sugar-free condensed milk and use stevia-sweetened dark chocolate for a diabetic-friendly treat.
• Tropical Remix: Incorporate dried pineapple or mango bits into the coconut mixture for a bright, island-inspired flavor profile.

Why 3-Ingredient Mounds Bars Are Addictive

• Transform simple ingredients into decadent candy bars with minimal effort.
• Master chocolate dipping without professional skills, creating professional-looking desserts that impress family and friends.
• Craft gourmet-style Mounds bars at a fraction of store-bought prices, saving money while enjoying premium taste.
• Experiment with chocolate types or add sea salt sprinkle for personalized sweet experience that matches individual preferences.

What You Need for Quick Mounds Bars

• Shredded Coconut: Sweet, fluffy base for the bar filling with a tropical texture.
• Sweetened Condensed Milk: Creamy binding agent that adds richness and helps hold the coconut together.

• Dark Chocolate or Semisweet Chocolate: Rich, smooth chocolate for creating a decadent outer shell. High-quality chocolate recommended for best flavor.

• Parchment Paper: Non-stick surface for easy bar preparation and cooling.
• Forks: Helpful tools for dipping and draining chocolate-coated bars.

Instructions for Making Mounds Bars

Step 1: Create Coconut Mixture

• Shredded coconut
• Sweetened condensed milk

Combine ingredients in a mixing bowl. Stir until coconut becomes fully saturated and forms a sticky consistency.

Step 2: Mold Coconut Bars

Dampen hands with water. Shape coconut mixture into small rectangular bars. Arrange bars on a parchment-lined baking sheet. Freeze for 20 minutes to solidify.

Step 3: Prepare Chocolate Coating

• Dark chocolate

Break chocolate into chunks. Place in microwave-safe bowl. Heat in 15-second intervals, stirring between each session. Continue until chocolate melts smoothly and becomes glossy.

Step 4: Dunk Coconut Bars

Use two forks to carefully lower each frozen coconut bar into melted chocolate. Ensure complete coverage. Gently tap fork to remove excess chocolate.

Step 5: Set and Chill

Place chocolate-coated bars back on parchment paper. Allow chocolate to harden at room temperature. For quicker results, transfer to refrigerator. Bars will be ready when chocolate becomes firm and glossy.

3-Ingredient Mounds Bars Recipe

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4.9 from 38 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Chocolate-drenched mounds bars bring island paradise right to kitchen counters, blending sweet coconut and rich dark chocolate in a simple dessert. Quick preparation and minimal ingredients make these treats irresistible for anyone craving a tropical escape.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 3 cups unsweetened shredded coconut
• 1 (14 ounces / 397 grams) can sweetened condensed milk

Coating Ingredients:

• 15 ounces (425 grams) dark chocolate (or semi-sweet chocolate)

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Instructions

1. Blend shredded coconut with sweetened condensed milk in a medium bowl, creating a uniformly sticky mixture that holds together when pressed.
2. Dampen hands with cool water to prevent sticking, then carefully mold the coconut blend into uniform rectangular shapes, ensuring each bar is compact and well-defined.
3. Transfer the shaped bars onto a parchment-lined tray and place in the freezer for approximately 20 minutes to solidify their structure and enhance chocolate coating potential.
4. Prepare the chocolate coating by initially melting two-thirds of the chocolate in a microwave-safe vessel, using short intervals and stirring between each to prevent scorching.
5. Introduce the remaining chocolate to the partially melted batch, stirring consistently to achieve a smooth, glossy consistency and ideal tempering temperature.
6. Carefully immerse each frozen coconut bar into the melted chocolate using two forks, ensuring complete and even coverage while allowing excess chocolate to gracefully drip away.
7. Gently position the chocolate-enrobed bars back onto the parchment paper, maintaining space between each to prevent touching and potential merging.
8. Allow the chocolate to set naturally at room temperature or expedite the process by briefly chilling in the refrigerator until the coating becomes firm and glossy.

Notes

• Chill hands with cold water before shaping bars to prevent sticky coconut mixture from clinging to fingers.
• Maintain a consistent bar size by using a small measuring tool or eyeballing similar dimensions for uniform coating and appearance.
• Experiment with dark, milk, or white chocolate variations to customize flavor profile and suit different taste preferences.
• For dairy-free option, swap sweetened condensed milk with coconut cream and use dairy-free chocolate chips, creating an allergen-friendly treat.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Freezing
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 230
• Sugar: 21 g
• Sodium: 60 mg
• Fat: 15 g
• Saturated Fat: 10 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 3 g
• Protein: 2 g
• Cholesterol: 5 mg