I’ve been whipping up these divine bars for ages now! Honestly, I can’t even recall where or who I picked up the recipe from, but trust me, these babies are so simple to make and they vanish in no time! If you’re a Mounds candy bar fan, you’ll go absolutely bonkers for these Ultimate Mounds Bars. I mean, they taste just like the candy bar, or maybe even better! No kidding, they’re THAT amazing. I bet you won’t be able to stop at just one.
Keeping Your Mounds Bars Fresh and Tasty:
Girls, when it comes to storing those scrumptious homemade Mounds Bars, just place them in an airtight container. They’ll stay fresh and delish at room temperature for up to five whole days.
How to Tell When Your Brownies Are Ready:
Hey there, wondering how to know when those brownies are perfectly baked? Just grab a toothpick and poke it into the center of your brownie tray. If it comes out clean, then your brownies are good to go and it’s time to take them out of the oven.
Swapping Out Sweetened Coconut for Unsweetened?
You betcha, darlin’! These bars are already pretty darn sweet, but if you’re lookin’ to dial down that sweetness a touch, go ahead and use unsweetened coconut instead. It’s a fantastic way to make that little adjustment.
Mounds Candy Bar Brownies
Ingredients
- 3 cups unsweetened shredded coconut
- 14- ounce can sweetened condensed milk
- 15 ounces dark chocolate or semi-sweet chocolate
Instructions
- Grab a medium-sized mixin’ bowl, and stir together the coconut and sweetened condensed milk.
- Now, with clean, damp hands, shape that coconut mixture into 12 logs and place ’em on a parchment paper-lined cookie sheet. Pop that sheet in the freezer for around 20 minutes.
- In a microwave-safe bowl, melt about 10 ounces of chocolate. Start by microwaving on high for 30 seconds, then continue in 15-second intervals, stirrin’ well between each one.
- Add the remaining 5 ounces of chocolate to the melted chocolate and mix it up ’til everything’s melted and smooth.
- Time to dip! Use forks to dunk each of those coconut bars into the chocolate, then transfer ’em back to the parchment paper-lined cookie sheet. Let the chocolate on the bars set up. Since the bars were chilled, the chocolate oughta set pretty quickly.
