Easy Homemade Mounds Bars
If you are a fan of Mounds and Almond Joy, then you are going to LOVE these Easy Homemade Mounds Bars! These are so, super easy to make and taste amazing. If you prefer Almond Joy to Mounds, then all you have to do is put a few toasted almonds between the layer of condensed milk and chocolate. You can thank me later.
I have always loved Mounds and Almond Joy candy bars. No one else in my family really cares too much for them, so I always get my fill during holidays, especially Halloween! I go straight for these candies and take them before their friends take off with them. With two teenagers in the house, sometimes it’s a race to the chocolate.
One reason I absolutely love making these is because they are so easy and only require a few ingredients. All of the ingredients, except for the coconut, I almost always have on-hand. This makes these a fun last minute go to for any gathering or event we are attending.
I want to try some add-ins with these. If you’ve been following me for long, you know I don’t leave many recipes alone. There’s always room for improvement and creativity. I know almonds are a great add in, but now I’m wondering if maybe some dry fruit would be good to top the coconut and give an extra layer between the coconut and chocolate. I’ll let you know if I do and how it turns out.
In the meantime, be sure to drop a comment or picture in the comments to let me know if you made these or if you made a variation of them. I love hearing your ideas and getting feedback. Enjoy and have fun!
Just as a note; I usually crush my graham crackers in a gallon size ziplock bag and add the sugar and butter to the bag and mix in the bag. You can also use a food processor or blender. I like to line the pan with aluminum foil and spray with non-stick cooking spray. This allows you to easily remove and cut the bars.
Easy Homemade Mounds Bars
- 13 planks Graham crackers 1 1/2 packs
- 3 Tbsp Granulated sugar
- 1 stick unsalted butter melted
- 14 oz Sweetened flake coconut
- 14 oz Sweetened condensed milk
- 12 oz Semi-sweet chocolate chips
- 2 Tbsp Vegetable shortening
Preheat oven to 350 degrees.
Crush graham crackers into a fine consistency, add sugar and melted butter. I usually crush my graham crackers in a gallon size ziplock bag and add the sugar and butter to the bag and mix in the bag. You can also use a food processor or blender.
Press the graham cracker mixture into the bottom of the 8 in X 8 in pan and place in the preheated oven for 15 minutes. I like to line the pan with aluminum foil and spray with non-stick cooking spray. This allows you to easily remove and cut the bars.
Carefully remove the pan from the oven and spread the coconut over the graham cracker mixture.
Pour the sweetened condensed milk over the top of the coconut.
Place the pan back in the oven for 15 minutes.
While the pan is baking, place the chocolate chips in the microwave for 30 seconds at a time until the chips are melted. Be sure to mix in between cooking times.
Once the chocolate chips are melted, add the vegetable shortening to the warm chocolate chips and stir until melted and blended well.
Carefully remove the pan from the oven and pour the chocolate mixture over the top of the coconut mixture.
Allow to cool for about an hour, then place in the refrigerator until set.
Remove from the refrigerator, cut into small bars, and serve.
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