“There is no spectacle on earth more appealing than that of a beautiful woman in the act of cooking dinner for someone she loves.”
I first made these gooey coconut mounds bars with my dear, sweet, mom-in-law on a random week night when we needed a fast dessert for the guys.
They were a hit to a coconut lovin’ family! The coconut oil (her idea!) in the chocolate adds an extra burst of coconut flavor that is absolutely delicious! The chewy edges are perfection.
{These are even more amazing with toasted almond slivers scattered on top of the chocolate.}
So – without further-ado here is the recipe!
Coconut Mounds Bars
- Crust:
- 2 packages graham crackers, crushed
- ½ cup melted butter
- 1 tbsp sugar
- Filling:
- 2 cans (14 ounces) sweetened condensed milk
- 4-5 cups shredded coconut
- Topping:
- 10 ounces semi-sweet chocolate chips
- 1/2 cup peanut butter
- 1 1/2 tbsp coconut oil
- Directions:
For the Crust: Mix graham cracker crumbs, butter and sugar together and press into a 9×13 pan. Bake at 350 degrees for 10 minutes.
For the Filling: Mix the condensed milk and coconut together and carefully spread over hot crust. Bake for another 20-25 minutes or until mostly set. Cool.
For the Topping: In a microwave-safe bowl, combine the chocolate chips, peanut butter, and coconut oil. Microwave until melted. Spread on top of cooled bars. Chill until set.
