Back when I was still teaching middle school, my desk drawer always hid a little secret—a homemade Mound Bar wrapped in wax paper. A fellow teacher, Linda, brought them in every Friday. It wasn’t just a treat—it was a ritual, a moment of calm in the chaos of teenagers and red pens. She said it was her mother’s recipe, and the coconut scent alone could make a teacher forget about ungraded essays.
Years later, after retirement, I found Linda’s handwritten recipe card tucked between old report templates and lesson plans. I had nearly forgotten about it, but the second I held that little card, every bite from those chaotic Fridays came rushing back.
I decided to bake them that afternoon—not just to remember the taste, but to relive the comfort they brought during hectic times. The aroma filled my kitchen like a memory calling out, and for a moment, I was back in that teachers’ lounge, laughing about typos and sipping lukewarm coffee.
Making Mound Bars now feels like weaving two parts of my life together—my love for baking and my years spent shaping young minds. These bars may seem simple, but they hold layers of nostalgia and sweetness far beyond the ingredients.
Short Description
Mound Bars are rich, layered dessert bars featuring a buttery graham cracker crust, a chewy coconut filling, and a smooth chocolate topping. They’re sweet, comforting, and incredibly easy to make with just a handful of pantry staples.
Key Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup white sugar
- ½ cup melted butter
For the Coconut Layer:
- 1 (14-ounce) can sweetened condensed milk
- 2 cups flaked coconut
For the Topping:
- 1 (12-ounce) package semisweet chocolate chips, melted
Tools Needed
- 9×13-inch baking pan
- Mixing bowls
- Rubber spatula or spoon
- Measuring cups
- Microwave-safe bowl or double boiler (for melting chocolate)
- Oven
Cooking Instructions
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, stir together the graham cracker crumbs, white sugar, and melted butter until the mixture looks like wet sand. Press this mixture firmly and evenly into the bottom of a 9×13-inch baking pan. Bake for 15 minutes until slightly golden. Leave the oven on.
Step 2: Make the Coconut Layer
In another bowl, combine the sweetened condensed milk and flaked coconut. Stir until the coconut is evenly coated and the mixture holds together slightly.
Spread this evenly over the warm crust, smoothing the top with a spatula. Return the pan to the oven and bake for another 15 minutes. The edges should look lightly golden and the coconut should appear set.
Step 3: Add the Chocolate Topping
While the coconut layer bakes, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring each time until fully smooth. Alternatively, use a double boiler. Once the bars come out of the oven, immediately spread the melted chocolate over the hot coconut layer, working quickly to ensure even coverage.
Step 4: Cool and Serve
Let the bars cool completely at room temperature—about 1 hour—until the chocolate sets and hardens. Once firm, cut into squares. Use a warm knife for clean slices.
Why You’ll Love This Recipe
Only 7 ingredients – Simple, straightforward pantry staples
No mixer required – Easy to mix by hand
Chewy and satisfying – A perfect blend of creamy, crunchy, and chocolatey
Freezer-friendly – Make ahead and store for later
Great for gifting – Makes a big batch that travels well
Gluten-free option – Use GF graham crackers for an easy swap
Mistakes to Avoid & Solutions
1. Crumbly crust falling apart
Solution: Make sure the butter fully coats the crumbs. Press firmly into the pan using the back of a spoon or the bottom of a glass.
2. Coconut layer too dry
Solution: Mix the coconut thoroughly with the condensed milk. If it’s too thick to spread, warm it for 10 seconds in the microwave to loosen.
3. Chocolate not spreading smoothly
Solution: Melt slowly in 30-second intervals, stirring between rounds. If using a double boiler, avoid overheating or it may seize.
4. Chocolate topping cracking when cut
Solution: Let the bars sit at room temperature. Use a knife dipped in hot water and wiped dry before each cut.
5. Overbaked layers
Solution: Stick to the timing. If your oven runs hot, start checking a few minutes early. The coconut layer should look just set, not browned.
Serving and Pairing Suggestions
Serve chilled for a firmer bite or room temp for a softer texture.
Cut into mini squares for party platters or holiday trays.
Pair with hot coffee, herbal tea, or even a glass of milk.
Drizzle with a touch of caramel for a richer dessert.
Add as a sweet bite on a brunch buffet next to fresh fruits and muffins.
Storage and Reheating Tips
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep in a sealed container for up to 1 week.
Freezer: Wrap individual bars in wax paper and place in a freezer-safe bag. Freeze up to 2 months.
To Thaw: Let sit at room temperature for 30 minutes.
To Reheat (optional): Warm slightly in the microwave for 5–10 seconds if you want a gooier bite.
FAQs
1. Can I use unsweetened coconut instead of sweetened?
Yes, but expect a less sweet final result. You may want to add 2 tablespoons of sugar to the mix.
2. Can I use dark chocolate chips instead of semisweet?
Absolutely! Dark chocolate adds a more intense flavor and balances the sweetness nicely.
3. How do I know when the coconut layer is baked enough?
The edges should be just lightly golden and the center should look set—not jiggly.
4. Can I make this dairy-free?
Use dairy-free condensed milk and vegan butter alternatives. Opt for dairy-free chocolate chips.
5. Can I double the recipe?
Yes, just use two 9×13-inch pans. Avoid overcrowding one pan or the layers won’t set evenly.
Tips & Tricks
Line the pan with parchment paper for easy lift-out and cleaner cuts.
For extra richness, add ½ tsp vanilla extract to the coconut mixture.
Toast the coconut before mixing it in for a nuttier depth of flavor.
A sprinkle of flaky sea salt on top of the chocolate adds a gourmet touch.
Let the chocolate set naturally; refrigeration can cause a dull finish or cracking.
Recipe Variations
1. Almond Joy-Inspired Bars:
Add ½ cup chopped roasted almonds on top of the coconut layer before baking.
Use milk chocolate chips instead of semisweet for a sweeter finish.
After the bars are done, sprinkle extra almonds on the melted chocolate.
2. Mocha Coconut Bars:
Add 1 tsp espresso powder to the chocolate before melting.
Use dark chocolate chips.
Sprinkle finely ground coffee over the top while the chocolate is still warm.
3. Tropical Twist Bars:
Mix ¼ cup chopped dried pineapple or mango into the coconut layer.
Add a splash of lime zest for brightness.
Top with white chocolate drizzle once the semisweet layer is set.
Final Thoughts
Some recipes just wrap themselves around your memory—and Mound Bars do that for me. They remind me of a time when a little square of sweetness meant the world after a tough day. I love how each layer adds its own character, yet they come together so effortlessly. Baking these again reminded me why I fell in love with simple, homey recipes in the first place.
They’re easy, they’re nostalgic, and they hit all the right notes when you’re craving something cozy. Share them with neighbors, take them to potlucks, or hide a few away in your freezer for those quiet moments with tea and a book. No matter how many trendy desserts come along, I’ll keep making these humble Mound Bars—because sometimes, comfort comes in layers.
Mound Bars
Print ThisIngredients
- For the Crust:
- 2 cups graham cracker crumbs
- ½ cup white sugar
- ½ cup melted butter
- For the Coconut Layer:
- 1 (14-ounce) can sweetened condensed milk
- 2 cups flaked coconut
- For the Topping:
- 1 (12-ounce) package semisweet chocolate chips, melted
Instructions
Step 1: Prepare the Crust
Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter until combined and crumbly. Press into a 9×13-inch pan and bake for 15 minutes. Keep the oven on.
Step 2: Make the Coconut Layer
Mix sweetened condensed milk and flaked coconut until evenly coated. Spread over the warm crust and bake for another 15 minutes, until lightly golden and set.
Step 3: Add the Chocolate Topping
Melt chocolate chips in 30-second microwave intervals (or use a double boiler), stirring until smooth. Spread over the hot coconut layer immediately and evenly.
Step 4: Cool and Serve
Cool at room temp for 1 hour until chocolate hardens. Cut into squares using a warm knife for clean edges.
