Back when I was teaching middle school, my desk drawer held a little secret: a homemade Mound Bar wrapped in wax paper. Every Friday, my colleague Linda would bring them in—a ritual that offered a sweet pause amid the whirlwind of teenagers and red pens. She told me it was her mother’s recipe, and just the scent of coconut was enough to make the stress of grading fade away.
Years later, after retirement, I stumbled upon Linda’s handwritten recipe card tucked between old lesson plans. The memories flooded back instantly. That afternoon, I decided to bake the bars—not just to taste that familiar sweetness, but to revisit the calm those little treats once brought me. As the aroma filled my kitchen, I was transported back to the teachers’ lounge, sharing laughs and sipping lukewarm coffee.
Making these Mound Bars now feels like weaving together my love of baking and the years I spent teaching. Simple as they are, these bars carry a deep sense of nostalgia and comfort beyond their ingredients.
What Are Mound Bars?
Mound Bars are rich, layered dessert bars with a buttery graham cracker crust, chewy coconut filling, and smooth chocolate topping. Made from just a handful of pantry staples, they’re easy to prepare and irresistibly satisfying.
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 chocolate 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
How to Make Mound Bars
Step 1: Prepare the crust
Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of your baking pan. Bake for 15 minutes until lightly golden. Keep the oven on.
Step 2: Make the coconut layer
Combine sweetened condensed milk and coconut in a bowl until well mixed. Spread evenly over the warm crust and smooth the top. Bake for another 15 minutes until the edges turn light golden and the coconut layer is set.
Step 3: Add the chocolate topping
Melt the chocolate chips in 30-second intervals, stirring between each until smooth. Spread the melted chocolate over the hot coconut layer immediately for an even finish.
Step 4: Cool and serve
Let the bars cool completely at room temperature (about an hour) until the chocolate firms up. Cut into squares using a warm knife for clean edges.
Why You’ll Love This Recipe
- Only 7 simple ingredients from your pantry
- No mixer required—easy to mix by hand
- Chewy, creamy, and chocolatey in every bite
- Freezer-friendly and perfect for make-ahead treats
- Great for gifting or potlucks
- Easily made gluten-free with GF graham crackers
Troubleshooting Tips
- Crust falling apart? Make sure the crumbs are fully coated with butter and press the crust firmly.
- Coconut layer too dry? Mix well with condensed milk, and if it’s too thick, warm it briefly to loosen.
- Chocolate not spreading smoothly? Melt slowly in intervals and stir often to avoid seizing.
- Chocolate cracking when cutting? Let bars set fully at room temperature and use a warm, dry knife for slicing.
- Overbaking? Watch the time closely; the coconut should be set but not browned.
Serving Ideas
Serve chilled for a firmer bite or at room temperature for a softer texture. Cut into mini squares for parties, or enjoy alongside coffee, tea, or a cold glass of milk. For a twist, drizzle caramel over the top or pair with fresh fruit at brunch.
Storage
- Room temp: Airtight container for up to 3 days
- Refrigerator: Up to 1 week
- Freezer: Wrap individually in wax paper and freeze up to 2 months; thaw at room temperature before serving
FAQs
Can I use unsweetened coconut?
Yes, but add a bit of sugar for sweetness.
What about dark chocolate?
Dark chocolate works great and balances sweetness nicely.
How to tell when coconut layer is done?
Edges should be lightly golden and the center set, not wobbly.
Is this recipe dairy-free?
Use dairy-free condensed milk, vegan butter, and chocolate for a vegan version.
Can I double the recipe?
Yes—use two pans to ensure even baking.
Pro Tips and Variations
- Line the pan with parchment paper for easy removal.
- Add ½ tsp vanilla extract for extra depth.
- Toast the coconut before mixing for a nuttier flavor.
- Sprinkle flaky sea salt on the chocolate for a gourmet touch.
- Let the chocolate set naturally; refrigeration can dull the finish.
Try these variations:
- Almond Joy Bars: Add chopped roasted almonds on the coconut layer and top with milk chocolate.
- Mocha Coconut Bars: Stir espresso powder into the melted chocolate and sprinkle coffee grounds on top.
- Tropical Twist: Mix dried pineapple or mango into the coconut and finish with white chocolate drizzle.
Conclusion
Some recipes become more than just food—they become memory keepers. For me, Mound Bars are exactly that: a sweet reminder of those hectic but rewarding teaching days and the small comforts that got me through. Easy to make, nostalgic, and delicious, they’re perfect for sharing or savoring quietly with a good book. No matter how many new desserts appear, these simple bars will always have a place in my kitchen—and my heart.
