3-Ingredient Mounds Bars

These homemade Mounds bars combine an unsweetened coconut filling with a dark chocolate coating. They require no oven and make a small batch of nine individually coated coconut candy bars.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 5

Total Time 55

Ingredients

▢ 120 ml sweetened condensed milk
▢ 140 g unsweetened finely shredded coconut
▢ 170 g dark chocolate

Instructions

Add 120 ml sweetened condensed milk and 140 g unsweetened finely shredded coconut to a saucepan. Cook over low heat for 4 minutes, stirring to combine.
Transfer the coconut mixture to plastic wrap. Press it firmly with your hands to form a compact slab, then freeze for 15 minutes.
Chop 170 g dark chocolate and melt it in the microwave.
Remove the coconut slab from the plastic wrap and cut it into 10 equal pieces. Press each piece with your fingers to refine its shape.
Dip each coconut bar into the melted chocolate until coated, then place it on parchment paper.
Refrigerate the 3-ingredient Mounds bars for at least 30 minutes, or until the chocolate has set.

Notes

Press the mixture firmly: Compacting the coconut mixture helps the ten pieces hold together while cutting and coating.

Melt the chocolate gently: Stir between short microwave bursts to reduce the risk of overheating the dark chocolate.

Keep the pieces cold: Chilled coconut pieces retain their shape more easily while being dipped.

Use parchment paper: A lined surface allows the coated bars to release cleanly after the chocolate sets.

Nutrition