Craving that rich, creamy coconut and chocolate combination that only a Mounds bar can deliver? Forget the store-bought version – today, we're making homemade Mounds candy bars! This recipe is surprisingly easy, requiring minimal ingredients and even less effort. Get ready to indulge in a delicious and satisfying treat, perfect for satisfying your sweet tooth or impressing your friends and family. It's a fantastic addition to your repertoire of easy recipes and healthy-ish (okay, maybe not that healthy, but definitely homemade!) desserts.
Ingredients:
- 1 cup sweetened shredded coconut
- 1/2 cup sweetened condensed milk
- 1/4 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (or your favorite chocolate)
Instructions:
Get started: Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out easily.
Prepare the coconut mixture: In a medium bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix thoroughly until the coconut is evenly moistened. This is the most important step to get a wonderfully moist and flavorful coconut filling.
Bake the coconut: Spread the coconut mixture evenly into the prepared baking pan. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the edges are lightly golden brown and the mixture is slightly firm. Don't overbake; you want it slightly soft in the center for that signature Mounds texture.
Cool completely: Remove the pan from the oven and let the coconut mixture cool completely. This is crucial for easy handling later and preventing the chocolate from melting prematurely.
Melt the chocolate: Once cooled, melt the chocolate chips in a double boiler or in a microwave-safe bowl in 30-second intervals, stirring until smooth. Be careful not to overheat the chocolate, or it can seize up.
Assemble the candy bars: Pour the melted chocolate evenly over the cooled coconut mixture. Spread it out to cover the entire surface.
Chill and cut: Refrigerate for at least 2 hours, or until the chocolate is completely set. Once firm, lift the candy bars out of the pan using the parchment paper overhang and cut into squares.
Tips for the Best Homemade Mounds Bars:
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Toasted coconut: For an extra layer of flavor, toast the shredded coconut in a dry skillet over medium heat for a few minutes before adding it to the mixture. Just keep a close eye on it so it doesn't burn!
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Different types of chocolate: Feel free to experiment with different types of chocolate, such as milk chocolate, dark chocolate, or even white chocolate for a unique twist.
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Add-ins: Get creative! Consider adding chopped nuts, dried fruit, or even a pinch of sea salt to the coconut mixture for added flavor and texture.
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Storage: Store your homemade Mounds bars in an airtight container in the refrigerator for up to a week. They also freeze beautifully.
Nutritional Information (per serving, approximate):
- Calories: Approximately 200-250 (depending on chocolate type and portion size)
This homemade Mounds candy bar recipe is a delightful blend of easy recipes and delicious dishes, perfect for any occasion. It's quick dinner dessert alternative, a great way to use up pantry staples, and a fun project for homemade cooking enthusiasts of all skill levels. Enjoy!