Coconut Mounds Bars


 “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

  • Servings: 9x13 pan
  • Difficulty: easy
  • Print

  • 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.


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