Tips and Variations
- For a stronger Mounds vibe, use dark chocolate and sprinkle a tiny pinch of flaky sea salt on top before the chocolate sets.
- If the coconut mixture feels too loose to press firmly, briefly chill it in the bowl or add a bit more coconut to tighten it up.
- You can dip individual chilled coconut rectangles in melted chocolate instead of topping the pan, if you prefer fully coated bar shapes.
Flavor twists:
- Add a splash of almond extract to the coconut mixture, plus whole almonds under or on top of the chocolate, for an Almond Joy‑style version.
- Use a mix of milk and dark chocolate for a sweeter top layer.
- Drizzle white chocolate over the set bars for contrast.
Storage and Make-Ahead
- Store bars in an airtight container in the refrigerator for up to 1 week; keep layers separated with parchment if stacking.
- For longer storage, freeze bars in a single layer until firm, then transfer to a container or freezer bag; they keep well for up to about 2 months. Thaw in the refrigerator or enjoy slightly chilled straight from the freezer.
FAQ
Can I use unsweetened coconut?
You can, but the bars will be less sweet and the texture a bit drier; most classic Mounds‑style recipes use sweetened shredded coconut.
Can I melt the chocolate on the stovetop?
Yes. Use a double boiler—bowl set over gently simmering water—stirring until smooth. Avoid direct high heat, which can scorch chocolate.
Do I need to refrigerate after adding the chocolate?
Chilling helps the chocolate set and makes slicing much easier; room‑temperature setting can work in a cool kitchen but takes longer.
Why freeze the coconut layer first?
Freezing firms the coconut so it doesn’t shift or blend into the chocolate when you spread the melted chocolate on top, giving you clear layers.
Can I cut the recipe in half?
Yes. Use a smaller pan (such as a loaf pan) lined with parchment and keep the same method, watching the chill time since a thinner layer sets faster.
Conclusion and Call to Action
These 3 Ingredient Mounds Bars bring together chewy sweet coconut and rich dark chocolate in a simple, no‑bake format that’s easy enough for weeknights but special enough for holidays. They slice cleanly, pack well, and are endlessly adaptable with add‑ins like almonds, sea salt, or flavor extracts.
When you share this on your blog, invite readers to rate the recipe, tell you if they went classic Mounds or Almond Joy‑style, and share pictures of their bar trays. Encourage them to save or pin it so they always have a fast, three‑ingredient candy bar recipe ready for parties, gifting, and coconut cravings.