Craving that classic Mounds bar flavor? You’re going to love these two easy, no-fuss recipes! First, make our rich, chewy Mounds Chocolate Candy Bars Recipe with a buttery graham cracker crust, sweet coconut filling, and melty chocolate topping. Then try the decadent Mounds Brownies—fudgy brownies layered with creamy coconut and finished with smooth chocolate frosting!
Both are simple to make and perfect for coconut lovers!
Easy Mounds Chocolate Candy Recipe & Tasty Mounds Brownies!
Our Easy Mounds Chocolate Candy Recipe has been a longtime favorite from our Dining on a Dime Cookbook, Volume 1. In this post, you’ll find the original Mounds recipe from the cookbook along with a delicious new twist—Mounds Brownies, a new brownie version that’s just as easy and irresistible!
Tips for Making Mounds-Style Treats
- The original recipe uses a graham cracker crust, but you can switch it up! Melt 1/2 to 1 bag of chocolate chips and pour into a well-greased pan for a rich, chocolate base. Chill to set, then add the coconut filling and top with more melted chocolate. Chill again before cutting.
- Use a metal scraper or dough cutter to press straight down for clean, even bars.
- Want homemade candy bars? Shape the coconut filling into small bars or balls, freeze until firm, then dip in melted chocolate using a fork. Place on waxed paper to set.
- Turn Them Into Almond Joys: Just press an almond into each piece before freezing. To make it easier, drizzle a little melted chocolate over the almond before dipping in the final chocolate coating. (If you really want it to taste like Almond Joy, use milk chocolate chips.)
The Mounds Chocolate Candy Recipe is from Volume 1 of our Cookbook:
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From: The Dining On A Dime Cookbook. For more easy recipes like this, check out Dining On A Dime here!
Are you referring to individual graham crackers, graham cracker squares, or graham cracker rectangles when you wrote 22 graham crackers? I started with 22 individual little rectangles and decided that I didn’t have enough to cover a 9×13 inch pan so I went with 22 graham cracker squares. After I got started, I realized my package of coconut only contained 7 ounces, so I added chopped walnuts. I also used butterscotch chips only on a portion of each pan because I wanted to see what butterscotch bars taste like. I’m using 3 little aluminum baking dishes that came with lids from the Dollar Tree to bake the goodies which are currently in the oven. How long, approximately, does it take for the chips to melt at 325 degrees?
Oh Holly. I had to chuckle a little at your comment. It reminded me of a poem I have where the woman got a delicious recipe from her friend. She started making it and didn’t have one ingredient so tried another and substituted something else for another ingredient. She didn’t have enough of this and that so added some other things to replace it. By the time she was done she couldn’t figure out why it didn’t taste like her friends did.
I always laugh when I read that poem because I am forever doing the same thing. But to answer your questions – you use 22 individual graham crackers and as far chocolate goes and how long it takes to melt – it doesn’t take long and you need to stand and watch because depending on how hot your oven is (different ovens can be hotter then others) it will take only a minute or so to melt.
My oven is usually hot enough to burn things (Now how would I know that?) But the chips wouldn’t melt, even after 30 minutes…. Sigh. Even though they were name-brand chips, they stayed in chip form….
I’m not sure what would cause them not to melt. Sometimes you do need to take the back of the spoon and spread them a little because they can get soft and hold their shape. But I would think after 30 mins. they would have melted. Hummm. Sorry I can’t figure out what is the problem or help more.
The candy tastes good cold. I very much prefer the chocolate chip topping to the butterscotch chip topping.