Homemade Mounds Bars Recipe (Easy Chocolate Coconut Bars!)

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Imagine a buttery graham cracker crust, chewy coconut center, and a glossy chocolate top that snaps when you bite in-just like your favorite Mounds bars, only better!

After dozens of test batches and plenty of chocolatey taste tests, I've perfected this recipe so you get bakery-worthy bars every time. If you love easy, nostalgic treats with serious chocolate-coconut flavor with a graham cracker crust, these are for you.

🛒 Ingredient Notes & Substitutions

• Graham Cracker Crumbs
  These make the crust sweet and crunchy-the perfect base for the coconut layer.
  • Why? Graham crackers give a buttery snap.
  • Swap: Cinnamon grahams, vanilla wafers, or gluten-free cookies all work.
• Unsalted Butter
  Adds richness and lets you control the salt.
  • Vegan/dairy-free? Use plant-based butter sticks or good-quality margarine.
• Sweetened Condensed Milk
  The magic ingredient for that signature chewy coconut center. (Evaporated milk won't work.)
  • Dairy-free? Use sweetened condensed coconut milk-works beautifully!
• Unsweetened Shredded Coconut
  Lets you control sweetness and gives the bars their signature chew.
  • Why unsweetened? Prevents the bars from becoming overly sweet, balancing the condensed milk and chocolate. You can toast it for extra flavor.
• Maple Syrup
  Adds moisture and subtle depth.
  • Swap: Honey or agave syrup.
• Vanilla Extract
  Rounds out all the flavors.
• Semi-Sweet Chocolate Chips
  Classic, easy to melt, and always on hand.
  • Why chips? They're convenient, but for a silkier finish, try chocolate wafers or Ghirardelli melts (no extra oil needed).
• Coconut Oil
  Thins chocolate for a glossy finish and easier spreading.
  • Swap: Vegetable or canola oil.

See the recipe card below for exact measurements and steps.

Essential Tools & Equipment

• 9×9-inch baking pan (metal or glass)
• Parchment paper (for easy removal)
• Mixing bowls & spoon
• Heatproof spatula or offset knife (especially for spreading chocolate)
• Microwave-safe bowl (for melting chocolate)

👩‍🍳 Step-By-Step: How to Make Chocolate Coconut Bars

1. Make the Crust

Preheat oven to 350°F.
Mix graham cracker crumbs, melted butter, and a pinch of salt. Press firmly into a lined pan.
Bake 8-10 minutes, until golden. Cool completely.
Why press firmly? A packed crust holds up under the soft coconut layer.

2. Make the Coconut Layer

Mix coconut, sweetened condensed milk, maple syrup, and vanilla in a bowl.
Don't overmix-keeps the coconut's texture.
Spread gently over cooled crust.
Bake 15 minutes, until the edges are golden and crisp.
Why not overbake? The center will firm up as it cools, keeping the bars chewy.

3. Make the Chocolate Topping

Once bars are completely cool, melt chocolate chips and coconut oil in a microwave-safe bowl (30-second intervals, stir each time).
Spread evenly over the coconut layer with a heatproof spatula.
Refrigerate for at least 2 hours for cleanest slices and glossy finish.
In a hurry? Set at room temp for 1 hour, but the fridge is best.

Pro Tips for Perfect Bars

• Use high-quality chocolate for best flavor and a shiny top.
• Microwave chocolate carefully in short bursts to prevent burning.
• Chocolate too thick? Stir in extra coconut oil for easier spreading.
• Decorate with sprinkles or toasted coconut while the chocolate is still wet.
• Chill fully for sharp, neat layers and easy slicing.

Variations & Dietary Swaps

• Dairy-Free/Vegan: Use plant-based butter sticks and sweetened condensed coconut milk.
• Gluten-Free: Swap in gluten-free graham crackers or cookies.
• Less Sugar: Use unsweetened coconut and reduce maple syrup (don't skip the sweetened condensed milk-structure depends on it; taste and texture will be altered).
• Dark Chocolate: Swap in dark chips for bolder flavor.
• Peanut Butter Swirl: Add 2-3 tbsp peanut butter to melted chocolate before spreading.
• Toasted Coconut Topping: Sprinkle over wet chocolate for crunch.

What To Serve With Chocolate Coconut Bars

• With a scoop of vanilla ice cream (try slightly warmed bars!)
• On a cookie or dessert board for parties
• As a lunchbox or potluck treat-they travel well

Troubleshooting Common Issues

• Chocolate seized or clumpy? Add a bit more coconut oil and stir gently. Avoid overheating.
  If it's truly seized (hard and crumbly), it's often beyond saving for a smooth topping-use it as chocolate bark or melt into hot cocoa.
• Crumbly crust? Be sure you pressed it firmly and used enough melted butter.
• Coconut layer runny? Make sure you're using shredded, unsweetened coconut (not moist, flaked).

❓FAQs

💬 Have you made these bars? Drop a comment and rating below!

Your feedback helps me (and other readers) bake with confidence.

Recipe

Chocolate Coconut Bars Recipe

By Michele @ Flavor Mosaic

5 from 6 votes

These rich and chewy Chocolate Coconut Bars are layered with a buttery graham cracker crust, a sweet coconut filling, and a smooth chocolate topping - like a homemade Mounds bar in dessert bar form! Perfect for holidays, potlucks, or make-ahead treats, they're easy to bake and even easier to devour.

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Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Chill 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 9

Calories 394

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Ingredients

• ▢ 2 cups graham cracker crumbs
• ▢ 1/2 cup melted butter
• ▢ 1 (14-oz can) Sweetened Condensed Milk (Dairy-free? Use sweetened condensed coconut milk)
• ▢ 3 cups unsweetened shredded dried coconut
• ▢ 2-1/2 Tablespoons maple syrup
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 Tablespoons coconut oil
• ▢ 1 Cup semi-sweet chocolate chips

Instructions 

• Preheat oven to 350°F. Line a 9×9-inch pan with parchment.
• Mix graham crumbs, melted butter, and a pinch of salt. Press into pan. Bake 8-10 min until golden. Cool.
• In a bowl, combine coconut, condensed milk, maple syrup, and vanilla. Don't overmix. Spread over crust. Bake 15 min until coconut edges are golden. Cool completely.
• Melt chocolate chips and coconut oil in the microwave in 30-second intervals, stirring each time. Spread over coconut layer.
• Chill in fridge for 2 hours before slicing for the cleanest layers.

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Notes

• Chocolate too thick? Stir in 1 tsp coconut oil to thin it out for a smoother topping.
• Using candy melts or chocolate wafers? You likely won't need oil - they melt smoothly on their own.
• Want to decorate? Add sprinkles or toppings while the chocolate is still wet so they stick.
• Best results: Use high-quality chocolate for a glossy, lump-free finish.
• Microwave carefully: Melt chocolate in 30-second bursts, stirring each time to avoid burning.
• Make ahead: These bars need 2-3 hours to fully set - perfect to prep the day before.
• Freezer-friendly: Cut bars before freezing and store in an airtight container for up to 3 months.

Nutrition

Calories: 394kcal | Carbohydrates: 30g | Protein: 4g | Fat: 29g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 212mg | Potassium: 250mg | Fiber: 5g | Sugar: 15g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 3mg