Homemade Bounty Bars (Mounds Bars)

🍫 Why You Will Love This Recipe

• DIY mounds candy bars aka bounty bars.

• Only 5 ingredients.

• Can be made dairy-free.

• Made without condensed milk.

Bounty Bars and Mounds Bars are basically the same candy bar. For example, those in Australia know them as Bounty and those in the US love them as Mounds.

They’re long rectangular bars or ‘mounds’ that consist of a soft sweetened coconut filling which is then coated in melted dark chocolate.

Having a recipe for homemade mounds bars allows you to know the exact ingredients in your candy bar. Chocolate and coconut mostly, just like these chocolate coconut bars!

As you know, the kids LOVE mounds bars, as well as these Kid Friendly Rum Balls. Having both of these on rotation in the house will make everyone happy!

🥥 Ingredient Notes & Substitutions

• Desiccated coconut – use unsweetened desiccated coconut. Try substituting with unsweetened shredded coconut if you don’t have desiccated.

• Canned coconut cream – scoop out and use only the solid cream at the top of the can and discard the liquid underneath or add to smoothies.

• Coconut oil – do not substitute as it helps the coconut filling stick together when chilled.

• Pure maple syrup – try and use pure maple syrup without added sweeteners.

• Block plain dark chocolate – any block over 40% cocoa such as 60% or 80% cocoa. Try substituting it with milk chocolate if desired, although I have not tested it.

🥣 Step By Step Instructions (with photos)

Step one: In a medium-sized pot, add desiccated coconut, coconut cream solids, coconut oil, and maple syrup. 

Step two: Once the mixture is warmed through, continue to cook over medium-low heat for 1 minute and 30 seconds, mixing continually, ensuring it doesn’t stick or burn on the base. Turn off the heat.

Step three: Pour the mixture into the lined tin and press it in firmly using a rubber spatula, wooden spoon, or your hands. Make sure the top is evened out. Freeze for 1 hour or until solid. 

Step four: Melt chocolate in a double boiler over low-medium heat until melted and smooth. Set aside while you cut up the coconut filling. 

Step five: Remove coconut filling from the freezer and place it on a large chopping block. Using a large sharp knife, cut into thirds and then slice 6-7 long bars out of each third. Expert tip: run the knife under warm water for a few seconds, wipe it dry, and slice. 

Step six: Working one bar at a time, dip in melted chocolate and turn over with a fork to coat. Using the fork, lift it and allow the excess chocolate to drip back into the bowl. Place on the lined tray or a wire rack. Repeat process. 

Step seven: Sprinkle half of each bar with some extra desiccated coconut if desired. Refrigerate the bars on the tray/rack until the chocolate is set. Enjoy from the fridge or sit at room temperature for 5 minutes to soften slightly. 

💭 Tips For Recipe Success

• When cooking the coconut in the pot, mix it continually to avoid it sticking and burning to the base of the pot.

• Firmly press the coconut filling into the tin, this ensures the bars don’t fall apart when sliced.

• Make it easier to slice into the coconut filling by running the knife under warm water for a few seconds, wiping it dry then slicing.

• If your coconut bars have softened too much before coating them in the chocolate, return them to the freezer until solid.

• If you place the dipped bounty bars on a wire rack, keep in mind they’re a little more difficult to remove once cooled. I prefer this method over the lined tray as the chocolate pools too much underneath. However, the choice is yours!

⏲️ Storage Instructions

Store in a sealed container, refrigerated, for up to 1 week – 10 days. 

Freeze in a freezer-friendly sealed container, in a single layer not touching each other, for up to 2 months.

Thaw from frozen in the refrigerator overnight or at room temperature for 15-30 minutes or until desired consistency.

💬 Recipe FAQ’s