These homemade Mounds and Almond Joy bars recreate the nostalgic taste of your favorite candies with fresh, high-quality ingredients. The base is a creamy, firm mixture of shredded coconut, sweetened condensed milk, and powdered sugar, providing a chewy texture that contrasts beautifully with the smooth chocolate coating. You can customize each bar by adding toasted almonds for an Almond Joy variation or keeping them plain for a Mounds-style treat. Perfect for potlucks, holiday parties, or as a sweet afternoon indulgence, these bars are easier to make than they look and allow you to control the sweetness and quality of the chocolate. Enjoy the satisfaction of crafting a delicious, shareable dessert from scratch.
Peter Paul Mounds & Almond Joy
Description
These homemade Mounds and Almond Joy bars recreate the nostalgic taste of your favorite candies with fresh, high-quality ingredients. The base is a creamy, firm mixture of shredded coconut, sweetened condensed milk, and powdered sugar, providing a chewy texture that contrasts beautifully with the smooth chocolate coating. You can customize each bar by adding toasted almonds for an Almond Joy variation or keeping them plain for a Mounds-style treat. Perfect for potlucks, holiday parties, or as a sweet afternoon indulgence, these bars are easier to make than they look and allow you to control the sweetness and quality of the chocolate. Enjoy the satisfaction of crafting a delicious, shareable dessert from scratch.Ingredients
Directions
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In a large bowl, whisk together the sweetened condensed milk and vanilla extract until smooth.
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Gradually add the powdered sugar to the milk mixture, stirring continuously until fully incorporated and smooth.
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Fold in the shredded coconut until evenly distributed. The mixture should be thick and firm enough to hold its shape.
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Grease a 9x13 inch baking pan. Press the coconut mixture firmly and evenly into the pan.
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Cover the pan and refrigerate the mixture for at least 2 hours, or until very firm.
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While the coconut base chills, melt the chocolate chips in a double boiler over hot (not boiling) water, stirring often until smooth. Alternatively, melt in the microwave in 30-second intervals, stirring between each.
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Remove the chilled coconut slab from the refrigerator and cut it into 1-inch by 2-inch bars.
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For Almond Joy variation: Press two roasted almonds onto the top of each coconut bar before dipping.
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Using a fork, dip each bar into the melted chocolate, ensuring it is fully coated.
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Tap the fork against the side of the bowl to remove excess chocolate.
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Place the dipped bars on waxed paper or parchment paper.
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Allow the chocolate to set at room temperature for several hours, or speed up the process by refrigerating for 30 minutes.
Nutrition Facts
Servings 36
- Amount Per Serving
- Calories 2115.7kcal
- % Daily Value *
- Total Fat 127.9g197%
- Saturated Fat 101.4g507%
- Cholesterol 30.0mg10%
- Sodium 298.3mg13%
- Total Carbohydrate 242.1g81%
- Dietary Fiber 22.4g90%
- Sugars 206.7g
- Protein 21.1g43%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Storage:** Store finished bars in an airtight container in the refrigerator for up to 2 weeks. Let them sit at room temperature for 10 minutes before eating for the best texture.
**Variations:** Use milk chocolate chips instead of semisweet for a sweeter, creamier flavor profile. For extra crunch, mix chopped roasted almonds directly into the coconut mixture before chilling.
**Tips:** Ensure the coconut mixture is well-chilled and firm before cutting to prevent the bars from crumbling. If the chocolate becomes too thick to dip, add a teaspoon of vegetable oil or shortening to thin it out slightly.
**Ingredient Note:** Use unsweetened shredded coconut for a less sweet bar, or sweetened coconut if you prefer a richer, sweeter taste. Adjust the powdered sugar quantity slightly based on the sweetness of the coconut used.
