Homemade Mounds Bars Candy – an old-fashioned homemade candy similar to the famous Mounds Bar. Add this one to your holiday cooking list.
This is one of those wonderful old recipes that so many people made years ago but today’s cooks don’t make it very often. It’s very much like the scrumptious old Magic Cookie Bars recipe and I’m gonna tell you right up front that this Mounds Bars Candy is not diet food.
No, this is the complete opposite of diet food. It’s rich and buttery and chocolatey and all things good. But it’s not going to help you lose those last few pounds left on your diet goal sheet.
The original recipe called for this to be cut into bars the size of candy bars. I, however, cut mine into teeny tiny little squares because it’s so rich. A little 1×1 square of this works just fine for me! Hope you enjoy this little “blast from the past.”
How to Make Homemade Mounds Bars Candy
Preheat the oven to 350 degrees.
Prepare a graham cracker crust by mixing together the graham cracker crumbs, sugar and melted butter. Pat evenly into a 9×13 pan. Bake for 7 minutes.
Remove the pan from the oven and pour over the sweetened condensed milk, spreading it evenly over the crust. Distribute the coconut evenly over the milk. Bake for an additional 10 minutes. Remove from the oven and allow to cool.
While the cooked layers are cooling, make the frosting. Combine the sugar, milk and butter. Bring to a boil and cook for 30 seconds. Add the chocolate chips. Remove the pan from the heat and beat until the chips are completely melted, the frosting has cooled slightly and is a spreadable consistency.
Spread the frosting over the cooked layers to cover completely. Allow to cool completely in pan.
Cut into approximately 1″ x 1″ pieces.
🧾 More Recipes You’ll Like
- Classic Peanut Brittle
- Quick and Easy Fudge
- Haystacks – An Easy Homemade Candy
- Chocolate Peanut Butter Paté
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Mounds Bars Candy
Ingredients
- 2 cups graham cracker crumbs
- ½ cup sugar
- ½ cup melted butter
- 14 ounces sweetened condensed milk
- 7 ounces sweetened coconut
- 1 ½ cups sugar
- 6 tablespoons milk
- 6 tablespoons butter
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Prepare a graham cracker crust by mixing together the graham cracker crumbs, sugar and melted butter. Pat evenly into a 9×13 pan. Bake for 7 minutes.
- Remove pan from the oven and pour over the sweetened condensed milk, spreading it evenly over the crust. Distribute the coconut evenly over the milk. Bake for an additional 10 minutes. Remove from the oven.
- While the cooked layers are cooling, make the frosting. Combine the sugar, milk and butter. Bring to a boil and cook for 30 seconds. Add the chocolate chips. Remove the pan from the heat and beat until the chips are completely melted, the frosting has cooled slightly and is a spreadable consistency.
- Spread the frosting over the cooked layers to cover completely. Allow to cool completely in pan.
- Cut into approximately 1" x 1" pieces.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
More Homemade Candy Recipes …
- Copycat York Peppermint Patties from Copycat Recipes
- Homemade Honeycomb Candy from The Pioneer Woman
- Butterscotch Hard Candy from Pastry Chef Online
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
I made this today with my kids. It was so much fun and it came out perfectly! They are so good and we plan to make them again for the holidays. Thanks for the recipe!
It really pleases me to know that you made this recipe with your children, Mary! I’m so glad you all enjoyed it. We really like it, too.