Homemade Bounty Bars {Mounds Bars}

My homemade Bounty bars feature sweetened coconut enveloped in a thick layer of rich dark chocolate. Made with four ingredients, they take minutes to make and are the BEST chocolate coconut candy ever. Seriously, they taste like the real thing.

Why I love these homemade bounty bars

Bounty chocolate bars (or Mounds Bars if you’re in the States) have been a staple in my house since I was a kid. Inspired by my chocolate coconut bars, I wanted to recreate this childhood classic. With a sweet, moist coconut center and thick chocolate coating, they’re impossible not to love. 

My homemade recipe requires just four ingredients. No fancy kitchen equipment or arduous steps are required to make these bars- just a few bowls and a dash of patience.

Key Ingredients

• Shredded coconut. Unsweetened coconut with no added sugar. If you can find desiccated coconut (often called macaron-style coconut flakes), that’s even better, as it has a much finer consistency.  
• Powdered sugar. It gives the coconut candy some sweetness but also holds the filling together.
• Coconut condensed milk. The secret ingredient! This holds the filling together while giving it a chewy, gooey texture. Of course, you can use standard condensed milk too.
• Chocolate. To cover the bars. I like to use a chopped-up chocolate bar because it melts easily, but any chocolate works.

How to make Bounty bars

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1- Combine the shredded coconut and powdered sugar. Add the coconut condensed milk and stir until a thick batter forms.

Step 2- Lightly wet your hands and form small logs. Place them on a lined plate or baking sheet and freeze for 10 minutes.

Step 3- Dip the coconut into the melted chocolate until fully coated using two forks.

Step 4- Refrigerate the bars until the chocolate is firm.

Arman’s recipe tips

• Use two forks to dip the coconut mix in the chocolate. It makes things so much easier and there is less mess.
• Lightly wet your hands before shaping the coconut filling. It stops it from sticking to your fingers and helps the bars hold themselves so much better.
• Chill the bars before adding the chocolate. This ensures they keep their firm shape.
• Omit the powdered sugar. If you don’t want super-sweet bars, you can skip the powdered sugar altogether.

Storage instructions

To store:  Leftovers can be stored at room temperature in an airtight container for up to 2 weeks. If you want to keep them fresher longer, keep them in the refrigerator for up to 1 month. 

To freeze: Line a container with parchment paper and place the chocolate bars in it. Store in the freezer for up to 6 months. Let the bars thaw in the fridge for 1-2 hours or overnight before enjoying them.

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