I made a simple, homemade version of Mounds bars using just three ingredients: coconut, sweetened condensed milk, and chocolate. They’re easy, no‑bake, and ready in about an hour.

Why You’ll Love This Recipe

I love how few ingredients are needed and how quickly these bars come together. The coconut mixture is creamy and chewy, and dipping them in melted chocolate gives that nostalgic, candy‑bar finish. They remind me of store‑bought Mounds bars, but fresher and more satisfying.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups sweetened shredded coconut
½ cup sweetened condensed milk
2 cups dark or semi‑sweet chocolate chips

directions

In a mixing bowl, I stir coconut and condensed milk until they form a sticky but manageable mixture.
I wet my hands and shape the mixture into 12 small logs, placing them on parchment‑lined sheet.
I freeze the logs for about 20–30 minutes to firm them up.
Meanwhile, I melt about two-thirds of the chocolate chips in the microwave in 30‑second bursts, stirring well, then add the rest to smoothen the texture.
Using two forks, I dip each frozen coconut log in melted chocolate, letting excess chocolate drip off.
I set the dipped bars back on parchment and chill until the coating hardens.
Once set, they’re ready to enjoy!

Servings and timing

Servings: Makes 12 bars.
Prep time: ~15 minutes to mix and shape.
Chill time: ~20–30 minutes in freezer, plus setting time.
Total time: Approximately 60 minutes.

Variations

Almond Joy style: Use milk chocolate and press an almond on top of each bar before coating.
White chocolate & macadamia: Swap in white chocolate coating and add chopped macadamias into the coconut mix.
Pan‑style bars: Press mixture into an 8×8 pan before chilling, then spread melted chocolate on top and slice into squares.

storage/reheating

At room temperature in an airtight container: stays fresh for 4–5 days.
In the fridge: lasts around 2 weeks, though the chocolate may harden.
In the freezer: good for up to 3–6 months if individually wrapped—just thaw a few minutes before eating.

FAQs

How do I make the filling less sticky to shape?

I wet my hands lightly before shaping the logs so the coconut mixture doesn’t stick and forms clean edges.

Can I use milk or white chocolate instead of dark chocolate?

Absolutely! Milk or white chocolate works just as well, though it may change sweetness and set time.

How long should I freeze the bars before dipping?

I recommend freezing for 20–30 minutes until the logs are firm—this keeps them intact during dipping.

Do I need to temper the chocolate for a glossy finish?

Tempering helps with sheen and snap. A simple method is melting most chocolate, then stirring in the remainder off‑heat to cool it slightly.

Can I double the recipe?

Yes, doubling is easy—just adjust ingredient amounts accordingly and work in batches when shaping and dipping.

Conclusion

Making these homemade 3‑ingredient Mounds bars was both easy and deeply satisfying. I recreated that perfect coconut‑chocolate combo with minimal fuss, and the result is fresher and even more delicious than the store version. Whether I’m making them for a treat or gifting them, they never disappoint.

3‑Ingredient Mounds Bars

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Author: Sue
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 60 minutes
Yield: 12 bars
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

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Description

These homemade 3-Ingredient Mounds Bars combine sweetened shredded coconut, condensed milk, and chocolate to create a chewy, chocolate-coated treat reminiscent of the classic candy bar.

Ingredients

2 cups sweetened shredded coconut
½ cup sweetened condensed milk
2 cups dark or semi-sweet chocolate chips

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Instructions

In a mixing bowl, stir together the coconut and condensed milk until it forms a sticky, cohesive mixture.
Wet your hands and shape the mixture into 12 small logs, placing them on a parchment-lined baking sheet.
Freeze the logs for 20–30 minutes until firm.
Melt two-thirds of the chocolate chips in the microwave in 30-second intervals, stirring in between. Once melted, stir in the remaining chips until smooth.
Use two forks to dip each frozen coconut log into the melted chocolate, letting the excess drip off.
Place the dipped bars back on the parchment and chill until the chocolate hardens.
Once set, the bars are ready to serve and enjoy!