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Almond Joy & Mounds Bar Copy-Cat Recipe | Kid Friendly Things To Do

mounds bar recipe easy

Mounds Bar and Almond Joy Copy-Cat Recipe

Ingredients

Scale
  • 1&3/4 cup of confectioners sugar
  • 1&3/4 cup of sweetened coconut flakes
  • 1/2 cup of sweetened condensed milk
  • 2 cups of chocolate – Milk Chocolate is preferred *I used milk chocolate chips

Instructions

  • In a large bowl, combine the sugar, coconut, and milk – mix well
  • Grab a small baking sheet, and line it with wax paper
  • Roll the mixture into little 1 inch balls, and place the balls onto the wax lined baking sheet
  • It’s up to you if you want to leave the mixture in a ball shape or flatten them out into an oval shape (about 2 inches long)

For Almond Joy Bars:

  • This is where you’ll add your almond -Simply push an almond or almonds into the top of the coconut shape. Make sure the almond is snug. You may have to mold the coconut around it to get it to stay put

Next Steps for Both Types:

  • Put the baking sheet with the coconut shapes into the freezer for about 30 minutes
  • Melt your chocolate
  • I like to place my melting chocolate in a glass, microwave-proof bowl and set the microwave for about 30 seconds. Take the chocolate out, and stir – repeat until the chocolate is melted, and smooth when you stir it (Should take about 1 – 1&1/2 minutes – total)
  • Prepare one more baking sheet with wax paper
  • Set a work station with the coconut shapes, chocolate, and lined baking sheet
  • Use a fork to slide under the coconut shape and place it into the melted chocolate
  • Spoon chocolate over any coconut that is not covered
  • Carefully lift the chocolate bar out of the chocolate
  • Rest the fork on the side of the bowl to allow excess chocolate to drain off of it
  • Now, set the fork onto the prepared baking sheet, and use the toothpick to guide the chocolate off of the fork, and onto the wax paper
  • Repeat until the coconut bars are done
  • Pop the chocolate covered balls into the freezer to set up – about 10 minutes

Notes

* I have used both semi-sweet and milk chocolate chips on these (Milk chocolate is preferred). You can opt for much less temperamental and easier chocolate, like –  flavored almond bark, or your favorite melting chocolate – Wilton makes dark, or light chocolate melts that melt just as easily as the bark

*Milk chocolate will continue to be set up for up to a couple of days. Just remember, it’s natural for milk chocolate to melt a little from the heat of your fingers.

*Shredded coconut flakes, when first opened are moist. After they’ve been opened and have been on the shelf for a while, they tend to lose moisture. If you don’t have a new bag,  your coconut is dry and the mixture won’t pack because if the lack of moisture – then simply adjust the moisture in the recipe by adding more condensed milk until the mixture will pack nicely and hold its shape