Easy Homemade Mounds Candy Recipe

I’ve made this Mounds bar recipe enough times to know that the chocolate and the temperature of the coconut center make a big difference. Dark chocolate melts give me the flavor and coating closest to a real Mounds candy bar, and they’re much easier to work with than chocolate chips.

The other trick I’ve learned is to freeze the coconut centers before dipping them. Refrigerating them isn’t quite the same—the centers are much easier to coat in warm chocolate when they’re frozen and firm.

And don’t worry if the coconut mixture feels really sticky—that’s normal! I wet my hands when shaping it, and if I’m working with an older bag of coconut that has dried out, a little extra sweetened condensed milk helps bring the moisture back.

Why You’ll Love This Mounds Chocolate Bar Recipe

• It tastes like the classic candy bar. Sweet coconut covered in rich dark chocolate gives you that familiar Mounds flavor.
• You only need four ingredients. Sweetened coconut flakes, powdered sugar, sweetened condensed milk, and dark chocolate are all you need.
• They’re easy to shape. Leave the coconut centers round or flatten and shape them into the traditional elongated candy bar shape.
• You can make Almond Joys, too. Add an almond to the same coconut center and swap the dark chocolate for milk chocolate.
• They’re freezer-friendly. You can freeze the finished candy with wax paper between the layers for up to 12 months.

Mounds Bar vs. Almond Joy: What’s the Difference?

What is the difference between an Almond Joy and a Mounds Bar?

Almond Joy Bars have almonds on the coconut mixture and under the chocolate. They are also made with milk chocolate whereas mounds bars are made with dark chocolate.

🥥 Mounds Bar vs. 🌰 Almond Joy at a Glance

	🥥 Mounds Bar	🌰 Almond Joy
Chocolate coating	Dark chocolate. Richer and a little less sweet, so the coconut really shines.	Milk chocolate. Sweeter and creamier.
Nuts	No nuts at all. Just coconut and chocolate.	Whole almonds pressed into the top of the coconut center.
Coconut center	Sweetened coconut flakes. Soft, chewy, and sweet.	The same coconut center as a Mounds Bar.
Wrapper color	Red.	Blue.
First made	1920, in Connecticut.	1946, by the same Connecticut candy company.
Who makes it today	Hershey.	Hershey, too. They’re sister candy bars.
Homemade swap	Dark chocolate melts give you the closest match to the original.	Push an almond into each coconut center and dip in milk chocolate melts instead.

What Is Mounds Candy? Everything to Know About the Mounds Bar

A Mounds Bar is a classic candy bar made with a sweet, chewy coconut center covered in dark chocolate. The combination is simple—coconut and chocolate without the almonds you’ll find in an Almond Joy.

Mounds Bars date back to around 1920 in Connecticut, and the Peter Paul Candy Company purchased them in 1929.

For this homemade version, I use dark chocolate melts because they give me the flavor and coating that’s closest to the original Mounds Bar.

Ingredients for Homemade Mounds Bars

You only need four simple ingredients to make these homemade Mounds Bars.

Ingredient	Purpose	Easy Substitute
Sweetened coconut flakes	Gives the center its chewy coconut texture and flavor.	I recommend sticking with sweetened coconut flakes for this recipe.
Confectioners’ sugar	Sweetens the coconut mixture and helps create the soft candy center.	Also called powdered sugar.
Sweetened condensed milk	Adds moisture and helps hold the coconut mixture together.	No tested substitute for this recipe.
Dark chocolate melts	Creates the rich chocolate coating that’s closest to a classic Mounds Bar.	Almond bark or chocolate melting chips work, too. Chocolate chips can also be used but may need tempering.

Almond Joy Variation

To turn these into homemade Almond Joy bars, make the same coconut center with sweetened coconut flakes, confectioners’ sugar, and sweetened condensed milk.

Press a whole almond snugly into the top of each shaped coconut center, then use milk chocolate melts instead of dark chocolate for the coating.

Mounds Bar Ingredient Notes and Substitutions

Sweetened coconut flakes: Use fresh coconut if possible. Once a bag has been opened for a while, the coconut can dry out and the mixture may not hold together as easily. If yours seems dry, add a little more sweetened condensed milk to bring back some moisture.

Confectioners’ sugar: This is the same thing as powdered sugar. It combines with the condensed milk and coconut to make the sweet, soft center.

Sweetened condensed milk: This provides the moisture that helps the coconut mixture come together. I haven’t tested a substitute for condensed milk in this recipe.

Dark chocolate: Dark chocolate melts give me the results closest to an original Mounds Bar. You can also use almond bark or chocolate melting chips. Chocolate chips can work, but they’re a little trickier for dipping and may need to be tempered. 

How to Make Mounds Bars

Step 1: Mix the confectioners’ sugar, sweetened coconut flakes, and sweetened condensed milk until well combined. The mixture will be sticky, so wet your hands if needed when you begin shaping it.

Step 2: Scoop out about a 1-inch ball of coconut mixture. Leave it round, or flatten and shape it into the traditional elongated Mounds shape, which will be approximately 2 inches long.

Step 3: Place the shaped coconut centers on a baking sheet lined with wax paper and freeze for about 30 minutes. Freezing them until firm helps keep the centers from falling apart when they’re dipped into the warm chocolate.

Step 4: Place the dark chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until melted and smooth. This usually takes about 1 to 1½ minutes total.

Step 5: Dip one frozen coconut center at a time into the melted chocolate using a fork. Spoon chocolate over any uncovered areas, then lift it out and allow the excess chocolate to drip back into the bowl.

Step 6: Use a toothpick to gently slide the chocolate-covered candy from the fork onto wax paper. Repeat with the remaining coconut centers.

Step 7: Let the chocolate set, or place the Mounds Bars in the freezer for about 10 minutes to quickly firm the chocolate coating.

How to Store Homemade Mounds Bars

Store homemade Mounds Bars in an airtight container at room temperature for up to 5 days.

For longer storage, place wax paper between the layers of candy and store them in a freezer-safe bag or airtight container. Mounds Bars can be frozen for up to 12 months.

Let frozen Mounds Bars thaw before serving.

More Chocolate Recipes to Try

• Oreo Cookie Truffle – Football Shape
• Chocolate Bundt Cake with coffee
• Homemade Chocolate Coca-Cola Cake
• Chocolate Whipped Cream
• how to make fancy striped strawberries
• homemade chocolate-covered cherries
• Reese’s Butter Cups
• Zucchini Brownies

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~Melissa – KidFriendlyThingsToDo.com