Homemade Mounds Bars

Homemade mounds bars are very easy to make and are a delicious dessert to make for any occasion. I usually make my homemade mounds bars for family picnics and for Christmas since they are a crowd pleaser. These homemade mounds bars are better than any Mounds candy bar! My friends, family, and co-workers have always loved my homemade mounds bars and always request my recipe. This is an easy recipe that you can make that will quickly become everyone’s favorite. 

Can you freeze homemade mounds bars?

These homemade mounds bars can be frozen for a long time. I always freeze my homemade mounds bars around Christmas time, since I bake my cookies a few weeks in advance. I think the mounds bars taste even better when they are cold but that’s just my personal preference. You can freeze the bars and take them out a few minutes before serving.

Homemade Mounds Bars alternative for peanut allergies:

Let’s face it, many people have peanut allergies these days. There is a small amount of peanut butter in this recipe. If you’re making them for anyone who has peanut allergies, you can skip the peanut butter and the bars will still taste great! Keep this in mind when you are serving these bars in schools, work environments, or to anyone that may have a peanut allergy. 

 

How to make homemade mounds bars:

Step One:

Crush the graham crackers. Put graham crackers in a ziplock bag and seal the bag shut. Make sure there isn’t any air in the bag. Use a rolling pin to crush the graham crackers into fine crumbs. If you don’t have a rolling pin, put the graham crackers in the ziplock bag and seal it shut. Safely crush the graham crackers with a hard kitchen object. The goal is to create fine graham cracker crumbs. 

Step Two:

Add the graham crackers to a mixing bowl. 

Step Three:

Add sugar to the bowl.

Step Four:

Melt the butter and add it to the bowl.

Step Five:

Mix together and pat it into a 9″ x 13″ baking pan. You can either grease the pan or use parchment paper. I prefer to use parchment paper, but use what you have.

Step Six:

Bake the mixture in the pan at 325 degrees for 10 minutes. 

Step Seven:

Mix sweetened condensed milk and coconut into a bowl. Don’t make the mistake of using the full can of sweetened condensed milk. Most cans of sweetened condensed milk are 14 oz. My recipe only uses 1 cup of sweetened condensed milk, so make sure you measure it out if you have a can that is more than 12 oz.

Step Eight:

Carefully pour and spread mixture over crust. You don’t want the crust to break, so gently spread the mixture over the crust. The coconut mixture is thick, so take your time and make sure you have a thin layer covering the entire crust.

Bake at 325 degrees for 25 minutes. Make sure that the coconut mixture is golden brown before taking it out of the oven. Every oven bakes differently so make sure the coconut is a perfect golden brown. This will ensure the coconut is baked to a wonderful light crisp.

Step Nine:

Melt the peanut butter and chocolate chips in a bowl in the microwave or in a double boiler on the stove until it’s completely melted. When you melt the chocolate chips and peanut butter, make sure you keep an eye on it and continue to stir. I melt the mixture in the microwave for 20 second intervals and stir until it’s completely melted.

Step Ten:

Spread the melted peanut butter and chocolate mixture over the bars and let them cool. Once the bars are cool, cut the bars and enjoy!