Description
These Coconut Mounds Bars are a delightful treat featuring a crunchy graham cracker crust topped with a sweet, chewy coconut layer and finished with a smooth semi-sweet chocolate glaze. Perfect for coconut lovers, these bars combine creamy sweetness with a crisp base and a rich chocolate topping for a deliciously satisfying dessert.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons powdered sugar
- ¼ cup butter, melted
Coconut Layer
- 14 ounces sweetened condensed milk (1 can)
- 7 ounces sweetened, shredded coconut
Chocolate Topping
- 4 ounces semi-sweet chocolate, chopped
- 2 tablespoons plus 2 teaspoons heavy cream
Instructions
- Preheat Oven: Set your oven to 350ºF (175ºC) and allow it to fully preheat for even baking.
- Prepare Crust: In a mixing bowl, combine graham cracker crumbs, powdered sugar, and melted butter. Press this mixture firmly and evenly into an 8 x 8-inch baking pan. For easy removal, you may line the pan with non-stick foil. Bake the crust for 10 minutes until set.
- Warm Sweetened Condensed Milk: Pour the sweetened condensed milk into a microwave-safe bowl and heat it in the microwave until it is quite warm to the touch. This helps it mix better with the coconut.
- Mix Coconut Layer: Stir the shredded coconut into the warm sweetened condensed milk until fully combined. Evenly spread this coconut mixture over the baked crust in the pan. Return to the oven and bake for 15-20 minutes or until the coconut layer is lightly browned. Remove from oven and let cool slightly.
- Melt Chocolate Topping: In a microwave-safe bowl, combine chopped semi-sweet chocolate and heavy cream. Microwave in 30-second intervals, stirring well after each, until the mixture is smooth and fully melted.
- Apply Chocolate Layer: Whisk the melted chocolate mixture to ensure smoothness then pour it evenly over the cooled coconut layer, spreading it to cover completely.
- Chill and Serve: Allow the bars to chill slightly to set the chocolate topping for a cleaner cut. If the chocolate topping becomes too hard and cracks when cutting, score it first using a hot, dry knife to avoid cracking the surface.
Notes
- Lining the pan with non-stick foil or parchment paper will make removing the bars easier.
- Be careful not to overbake the coconut layer to keep it moist and chewy rather than dry.
- Scoring the chocolate topping with a hot knife helps achieve clean slices and prevents cracking.
- Store bars in an airtight container in the refrigerator to keep the chocolate firm and coconut fresh.
- For a gluten-free option, use gluten-free graham cracker crumbs.
