Meet your new favorite no-bake treat: homemade Mounds Bars. If you love the irresistible combo of coconut and chocolate, this recipe is definitely for you. Picture chewy coconut centers coated in rich, velvety chocolate\u2014and the best part? You only need three simple ingredients.<\/p>\n
No oven, no fancy tools, no hassle. Just mix, chill, dip, and try not to eat them all in one go. Perfect for when a sweet craving strikes!<\/p>\n
Ingredientes
\nIngredient Notes
\nShredded Coconut Use unsweetened shredded coconut to avoid excess sweetness.
\nSweetened Condensed Milk Acts as the binder, giving the bars a soft, chewy texture.
\nChocolate Dark or semi-sweet chocolate works best\u2014use chips, bars, or melting wafers.
\nThat\u2019s literally all you need!<\/p>\n
Step-by-Step Instructions<\/p>\n
see continuation on next page<\/p>\n
Continued on the next page<\/p>\n
Step-by-Step Instructions
\n1. Mix it up<\/p>\n
In a bowl, combine the shredded coconut and sweetened condensed milk. The mixture will be thick and sticky\u2014that\u2019s totally normal!<\/p>\n
2. Shape the bars<\/p>\n
Scoop out portions and mold them into small bars or logs using your hands. Lightly wet your fingers to prevent sticking, then place the bars on a parchment-lined tray.<\/p>\n
3. Chill<\/p>\n
Freeze for 20\u201330 minutes to firm them up, making them easier to coat in chocolate.<\/p>\n
4. Melt the chocolate<\/p>\n
While the bars chill, melt your chocolate. Use the microwave (30-second bursts, stirring in between) or a double boiler until smooth.<\/p>\n
5. Dip and set<\/p>\n
Once the bars are firm, dip each one into the melted chocolate, coating them completely. Let the excess drip off before placing them back on the tray. Set them at room temperature or refrigerate for faster results.<\/p>\n
6. Store and enjoy!<\/p>\n
Keep them in the fridge for up to a week or store them in the freezer for a month. That is, if you can resist finishing them all before then!<\/p>\n
Continued on the next page<\/p>\n\n