Chocolate Coconut Mounds Bars

Mounds bars have always been one of my favorites! I usually do not buy them though because the quality is not something I feel great eating. I thought it would be fun and probably tastier to create our own here at home. These are very simple to throw together and taste absolutely fantastic!!

If you have the time to prepare the filling and let it sit in the fridge overnight that is best! This gives the shredded coconut time to soak up some of the milk to soften the texture.

the recipe

THE INGREDIENTS

3 1/2 cups unsweetened shredded coconut
1 - 14oz can sweetened condensed milk (Or dairy free version below)
1 - 12oz bag dark chocolate chips
1 tsp butter (omit if dairy free)

This is what happens when you try and take pictures with a baby in your arms :) I loved it so much I had to use it!!

THE PREPARATION

Mix the shredded coconut and sweetened condensed milk together in a bowl. Let sit overnight if possible.
Take the coconut mixture out of the fridge and form into little logs. These can be whatever size you like. I made about.
Place the formed bars in the freezer for about 20 minutes.
Melt the chocolate chips* in a glass bowl over a pan of simmering water (a double boiler type thing) or melt them in the microwave.
When the chocolate is melted, mix the butter in until creamy and incorporated.
Take the bars out of the freezer, and dip in the chocolate using a fork (see video). Place on a cooling rack or parchment lined baking sheet until the chocolate is cooled and set.
Enjoy…and share with your friends!

extras

*Non dairy version - If you can’t have sweetened condensed milk then you can try and find sweetened condensed coconut milk. I couldn’t find it so I ended up making my own. The recipe is below -

2 – 14 ounce cans of full fat coconut milk

1/2 cup sugar, coconut sugar or honey

Pour the coconut milk into a medium saucepan.
Bring to a boil over medium heat for 10 minutes, stirring often to prevent burning.
Turn the heat to low, add sugar and whisk until the sugar has dissolved.
Simmer on low for 15-20 minutes, or until reduced and thickened. Stir occasionally to prevent burning.
Once the coconut milk is done and thickened, pour it into a glass jar or container and let cool completely

Can you use coconut cream? Yes, but you need to use the ratio of 1/4 cup of cream to 3/4 cup water per can call for in recipe. So the recipe above would be 1/2 cup cream and 1 1/2 cups water.

*Melting the chocolate - Place the chocolate chips into a glass bowl and place over a pot of simmering water. Making sure not to let the water touch the bowl. Slowly melt the chocolate over low heat. The chocolate should be warm to the touch but not hot. Stir regularly until no chips remain. Add in the butter (if desired) and stir until creamy.

For the microwave version - Heat the chocolate chips in 30 second increments, stirring between each time until smooth. Add in the butter and stir until creamy.