Craving that classic Mounds bar flavor? You’re going to love these two easy, no-fuss recipes! First, make our rich, chewy Mounds Chocolate Candy Bars Recipe with a buttery graham cracker crust, sweet coconut filling, and melty chocolate topping. Then try the decadent Mounds Brownies—fudgy brownies layered with creamy coconut and finished with smooth chocolate frosting!
Both are simple to make and perfect for coconut lovers!
Easy Mounds Chocolate Candy Recipe & Tasty Mounds Brownies!
Our Easy Mounds Chocolate Candy Recipe has been a longtime favorite from our Dining on a Dime Cookbook, Volume 1. In this post, you’ll find the original Mounds recipe from the cookbook along with a delicious new twist—Mounds Brownies, a new brownie version that’s just as easy and irresistible!
Tips for Making Mounds-Style Treats
- The original recipe uses a graham cracker crust, but you can switch it up! Melt 1/2 to 1 bag of chocolate chips and pour into a well-greased pan for a rich, chocolate base. Chill to set, then add the coconut filling and top with more melted chocolate. Chill again before cutting.
- Use a metal scraper or dough cutter to press straight down for clean, even bars.
- Want homemade candy bars? Shape the coconut filling into small bars or balls, freeze until firm, then dip in melted chocolate using a fork. Place on waxed paper to set.
- Turn Them Into Almond Joys: Just press an almond into each piece before freezing. To make it easier, drizzle a little melted chocolate over the almond before dipping in the final chocolate coating. (If you really want it to taste like Almond Joy, use milk chocolate chips.)
Mounds Chocolate Candy Recipe
All the flavor of a Mounds bar—rich chocolate, sweet coconut, and a buttery graham cracker crust—in a simple homemade treat!
Ingredients
22 graham crackers, crushed
1/2 cup butter, melted
3 Tbsp. sugar
12 oz. coconut
1 can (14 oz.) sweetened condensed milk*
1 pkg. (12 oz.) chocolate chips
Instructions
- Preheat oven to 325°.
- In a mixing bowl, mix the crushed graham crackers, melted butter, and sugar.
- Press firmly and evenly into a 9×13 inch baking pan.
- Bake crust for 5 minutes. Remove from oven and let cool slightly.
- In a saucepan over low to medium heat, gently heat the coconut and sweetened condensed milk, stirring often for about 10 minutes. Be careful not to scorch it.
- Spread the warm coconut mixture evenly over the baked crust.
- Sprinkle chocolate chips over the top. Return to the oven for a few minutes, just until the chocolate chips soften and melt.
- Chill before serving; Then cut into bars and enjoy!
Notes
Cook’s Tip:
Out of sweetened condensed milk? No problem! You’ll find a quick homemade version in Dining on a Dime Cookbook, Volume 1—perfect for moments just like this!
The Mounds Chocolate Candy Recipe is from Volume 1 of our Cookbook:
Click here to get our Dining On A Dime Cookbooks 25% Off NOW! They’re filled with tasty recipes and tips to make your life easier!
Mounds Brownies Recipe
This Mounds Brownies Recipe makes a chocolate lover’s dream! Fudgy, rich brownies are topped with a sweet coconut layer and finished with a smooth, chocolatey glaze—just like your favorite Mounds candy bar. They’re incredibly easy to make with simple ingredients and are perfect for potlucks, parties, or when you’re craving a decadent treat. Chill before slicing for perfectly clean cuts and a bite that melts in your mouth!
Ingredients
1 batch brownies, baked and cooled
5 1/3 cups shredded coconut
1 (16 oz.) can sweetened condensed milk
1 1/2 cups powdered sugar
1 can chocolate frosting
Instructions
- In a large bowl, mix together the shredded coconut, sweetened condensed milk, and powdered sugar until fully combined.
- Spread the coconut mixture evenly over the cooled brownies.
- Remove the lid and foil from the can of frosting. Microwave for 20–30 seconds until pourable. Stir well, then pour and spread evenly over the coconut layer.
- Warm frosting to soften in microwave; Then pour on top of all.
For easier cutting, chill the brownies in the fridge for 30 minutes to set the frosting.
From: The Dining On A Dime Cookbook. For more easy recipes like this, check out Dining On A Dime here!
Are you referring to individual graham crackers, graham cracker squares, or graham cracker rectangles when you wrote 22 graham crackers? I started with 22 individual little rectangles and decided that I didn’t have enough to cover a 9×13 inch pan so I went with 22 graham cracker squares. After I got started, I realized my package of coconut only contained 7 ounces, so I added chopped walnuts. I also used butterscotch chips only on a portion of each pan because I wanted to see what butterscotch bars taste like. I’m using 3 little aluminum baking dishes that came with lids from the Dollar Tree to bake the goodies which are currently in the oven. How long, approximately, does it take for the chips to melt at 325 degrees?
Oh Holly. I had to chuckle a little at your comment. It reminded me of a poem I have where the woman got a delicious recipe from her friend. She started making it and didn’t have one ingredient so tried another and substituted something else for another ingredient. She didn’t have enough of this and that so added some other things to replace it. By the time she was done she couldn’t figure out why it didn’t taste like her friends did.
I always laugh when I read that poem because I am forever doing the same thing. But to answer your questions – you use 22 individual graham crackers and as far chocolate goes and how long it takes to melt – it doesn’t take long and you need to stand and watch because depending on how hot your oven is (different ovens can be hotter then others) it will take only a minute or so to melt.
My oven is usually hot enough to burn things (Now how would I know that?) But the chips wouldn’t melt, even after 30 minutes…. Sigh. Even though they were name-brand chips, they stayed in chip form….
I’m not sure what would cause them not to melt. Sometimes you do need to take the back of the spoon and spread them a little because they can get soft and hold their shape. But I would think after 30 mins. they would have melted. Hummm. Sorry I can’t figure out what is the problem or help more.
The candy tastes good cold. I very much prefer the chocolate chip topping to the butterscotch chip topping.