Home-made Mounds Bars

Mounds Bars


Makes about 15 pieces

Adapted from Salty Sweets



•3 cups unsweetened shredded coconut

•1/2 teaspoon Maldon salt (or another flaked sea salt)

•2/3 cup sweetened condensed milk

•10 ounces bittersweet chocolate, melted

Line an 8x8-inch baking pan with parchment paper or tin foil. Spray with nonstick spray.



In a medium bowl mix together the coconut, salt, and condensed milk until combined. Press mixture into prepared pan and spread into an even layer with a rubber spatula. Freeze for 15 minutes, or until slightly hardened.



In a small microwave-safe bowl melt the chocolate in 15-second bursts in the microwave, stirring between every burst, until smooth.



Remove coconut mixture from pan. Cut into 1-inch bars. Dip the coconut bars in the chocolate, turning to coat with a fork. Let excess drip before placing on a parchment-lined baking sheet. Place mounds bars in fridge until chocolate has set. Bars can be kept in the fridge for up to 4 days.