Mound Bars

Hey there, fellow food enthusiasts! Today, I’m thrilled to unveil a recipe that’s not just a delightful treat, but a conduit to cherished memories. As a child, I would eagerly await visits to my grandmother’s cozy kitchen. The aroma of freshly baked Mound Bars would envelop the air, and with each bite, I’d be transported to a world of joy and togetherness.

These Mound Bars aren’t just bars of goodness; they are an embodiment of family bonds and heartwarming stories. Join me as we recreate this classic recipe that has graced our family gatherings for years.

How to Prepare Mound Bars

Ingredients:

  • 2 cups graham cracker crumbs
  • ¼ cup white sugar
  • ½ cup melted butter
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups flaked coconut
  • 1 (12 ounce) package semisweet chocolate chips, melted

Directions:

1. Preheat your oven to 350 degrees F (175 degrees C).

2. In a bowl, combine the graham cracker crumbs, white sugar, and melted butter. Mix well to create a cohesive mixture.

3. Press the mixture into the bottom of a 9×13 inch baking pan, creating an even layer. Bake in the preheated oven for 15 minutes.

4. While the crust is baking, prepare the filling. In another bowl, mix together the sweetened condensed milk and flaked coconut until thoroughly combined.

5. Once the crust has baked, remove it from the oven. Spread the coconut mixture over the warm crust, ensuring an even distribution. Return the pan to the oven and bake for an additional 15 minutes.

6. Take the pan out of the oven and let it cool slightly.

7. Melt the semisweet chocolate chips using a double boiler or microwave, stirring until smooth and creamy.

8. Carefully spread the melted chocolate over the coconut layer, creating a luscious chocolate topping.

9. Allow the bars to cool completely, preferably in the refrigerator, to let the chocolate set.

10. Once the bars are fully cooled and the chocolate is set, cut them into delectable squares.

11. Serve these heavenly Mound Bars to friends and family, and watch as they disappear within seconds!

Frequently Asked Questions

Q: Can I use milk chocolate instead of semisweet chocolate for the topping?

A: Absolutely! Feel free to use your preferred type of chocolate to suit your taste.

Q: Can I add nuts to the recipe?

A: Of course! Chopped nuts, such as almonds or pecans, can be mixed into the coconut filling for extra crunch and flavor.

Q: How should I store leftover Mound Bars?

A: Store them in an airtight container in the refrigerator to keep them fresh and maintain their texture.

Q: Can I make these bars in advance?

A: Certainly! Mound Bars can be prepared ahead of time and stored in the refrigerator until you’re ready to enjoy them.

Q: Can I use a different type of crumb for the crust?

A: Yes, you can experiment with different crumbs like chocolate cookie crumbs or even almond meal for a unique twist.

Q: Are Mound Bars gluten-free?

A: While the original recipe contains graham cracker crumbs (which typically contain gluten), you can try using gluten-free graham cracker crumbs for a gluten-free version.

There you have it – the scrumptious Mound Bars recipe that’s sure to bring joy to your taste buds and warm memories to your heart. So, gather your loved ones and create your own traditions with these delightful treats!

 

Mound Bars

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Cookies
Cuisine American
Servings 24 squares
...

Ingredients
  

  • 2 cups graham cracker crumbs
  • ¼ cup white sugar
  • ½ cup melted butter
  • 1 14 ounce can sweetened condensed milk
  • 2 cups flaked coconut
  • 1 12 ounce package semisweet chocolate chips, melted

Instructions
 

  • Preheat oven to 350 degrees F.
  • Combine the graham cracker crumbs, sugar and melted butter or margarine. Mix and pat into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.
  • Combine the condensed milk and flaked coconut. Spread over the crust and bake at 350 degrees F (175 degrees C) for 15 minutes.
  • Spread the melted chocolate chips over the top. Let cool and cut into squares.
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