A recipe for Mounds bars with a coconut center and dark chocolate coating. The process involves no baking, only stovetop or microwave chocolate melting. Total time is 2 hours 15 minutes, yielding 16 candy bars.
Ingredients
- 3 cups (285g) sweetened shredded coconut (packed)
- ¾ cup (240g) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- 2 tablespoons (16g) powdered sugar
- 10 oz (285g) high-quality bittersweet or dark chocolate (60% to 70% cacao), finely chopped
- 1 tablespoon (14g) refined coconut oil
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides to act as handles for easy lifting later. Set aside.
- Place the shredded coconut into a food processor and pulse 6 to 8 times until finely chopped (do not turn it into a paste). Transfer the chopped coconut to a medium mixing bowl.
- Pour in the sweetened condensed milk, pure vanilla extract, fine sea salt, and powdered sugar. Using a stiff rubber spatula or clean hands, mix thoroughly until the liquid is evenly distributed and the coconut forms a cohesive, sticky dough that holds together firmly when squeezed.
- Shape the bars using one of two methods: Slab Method (Press the coconut mixture firmly and evenly into the prepared 8×8-inch pan and compact tightly) or Hand-Rolled Method (Scoop 2 level tablespoons of filling per bar, squeeze firmly, and shape into a 2.5-inch rectangular log with rounded edges).
- Place the pressed pan (or shaped bars) into the freezer for 45 to 60 minutes, or refrigerate for at least 2 hours. If using the slab method, lift the frozen coconut block out of the pan using the parchment handles, cut evenly into 16 rectangular bars, and return the cut bars to the freezer for an additional 15 minutes.
- Set up a double boiler by resting a heatproof glass bowl over a small saucepan filled with 1 inch of barely simmering water. Add the chopped dark chocolate and coconut oil to the bowl. Stir continuously on low intensity until completely melted, smooth, and glossy. Remove from heat and let cool for 3 to 5 minutes. (Microwave Alternative: Heat in 20-second bursts at 50% power, stirring between bursts).
- Line a large baking sheet with fresh parchment paper. Remove the coconut centers from the freezer, working with a few bars at a time. Drop one coconut bar into the melted chocolate and use a fork to gently roll the bar to coat every side thoroughly. Lift the bar out, allowing excess chocolate to drip back into the bowl, and slide the coated bar onto the parchment-lined sheet.
- Place the coated bars into the refrigerator for 15 to 20 minutes until the chocolate shell is fully hardened and matte-glossy.
Notes
Moisture Management: Squeezing out every bit of loose texture by compressing the coconut mixture is essential. Cold temperatures harden the milk sugars and fat, preventing crumbling when submerged in warm melted chocolate. Avoid Water Contact: Keep all utensils, bowls, and spatulas bone-dry. Even a stray drop of moisture will cause the melted dark chocolate to seize into a grainy, unusable paste. Chocolate Selection: Choose real chocolate bars (baking bars or high-percentage bars) over standard chocolate chips when possible. Chocolate chips contain stabilizing emulsifiers that resist smooth melting and produce a thicker, less crisp shell. Storage: Refrigerator (up to 2 weeks), Freezer (up to 3 months), Room Temperature (3 to 4 days if below 70°F/21°C).
