Some of the best dessert recipes are the simplest ones, and this 3-Ingredient Mounds Bar is proof of that. I remember the first time I made these-it was one of those moments when a sweet craving hit, the pantry was nearly empty, and yet something magical still came together. Coconut, chocolate, and a little patience were all it took to recreate that classic candy bar flavor at home.

These homemade 3-Ingredient Mounds Bars are rich, chewy, and wonderfully indulgent, yet surprisingly easy to make. With no baking required and just a handful of ingredients, they're perfect for last-minute treats, holiday platters, or anytime you want something sweet without the fuss. They taste just like the store-bought version-maybe even better-because they're fresh and made with love.

Why You'll Love 3-Ingredient Mounds Bar

Only three simple ingredients
No baking required
Rich dark chocolate and chewy coconut center
Naturally gluten-free
Perfect for gifting or holiday trays
Ready in about 20 minutes

Ingredients You'll Need

3 cups unsweetened shredded coconut - Provides that classic chewy texture
14-ounce can sweetened condensed milk - Sweetens and binds the coconut
15 ounces dark or semi-sweet chocolate - Creates a smooth, rich coating

That's it-no flour, no eggs, no complicated steps. Just three ingredients working together beautifully.

Step-by-Step Instructions

Mix the coconut filling
- In a medium mixing bowl, combine the shredded coconut and sweetened condensed milk.
- Stir until fully mixed and the coconut is evenly coated.
Shape the bars
- Lightly wet your hands to prevent sticking.
- Scoop portions of the mixture and shape into 12 small logs or bars.
- Place each one on a parchment paper-lined cookie sheet.
Freeze to firm
- Transfer the tray to the freezer and chill the coconut bars for about 20 minutes.
- This step is important-it helps the bars hold their shape during dipping.
Melt the chocolate (two-step method)
- Place about 10 ounces of the chocolate in a microwave-safe bowl.
- Microwave on high for 30 seconds, then continue in 15-second intervals, stirring well between each, until mostly melted.
- Add the remaining 5 ounces of chocolate and stir until completely smooth and glossy.
Dip the coconut bars
- Using two forks, dip each chilled coconut bar into the melted chocolate.
- Turn to coat completely, allowing excess chocolate to drip off.
Set the bars
- Place dipped bars back onto the parchment-lined sheet.
- Because the bars are cold, the chocolate will begin setting almost immediately.
- Let them sit at room temperature or refrigerate briefly until fully set.

Serving and Storage Tips

These 3-Ingredient Mounds Bars are best enjoyed once the chocolate has fully set. Serve them chilled for a firmer bite or at room temperature for a slightly softer coconut center. They make a beautiful addition to dessert trays, cookie platters, or homemade gift boxes.

Store the bars in an airtight container in the refrigerator for up to one week. If stacking, place parchment paper between layers to prevent sticking. They also freeze very well-simply thaw in the refrigerator before serving.

Helpful Notes

Wet hands help: Slightly damp hands make shaping the coconut mixture much easier.
Freeze before dipping: This prevents the coconut from falling apart in the chocolate.
Chocolate choice: Dark chocolate gives a classic Mounds-style flavor, while semi-sweet adds a little extra sweetness.
Smooth coating: Let the melted chocolate cool slightly before dipping to avoid melting the coconut bars.
Clean edges: Trim or reshape bars slightly after freezing for a polished look.

Frequently Asked Questions

Can I use sweetened shredded coconut instead of unsweetened?
You can, but the bars will be much sweeter. Unsweetened coconut gives the best balance.
Do I need to temper the chocolate?
No, the two-step melting method helps keep the chocolate smooth and glossy without full tempering.
Can I make these dairy-free?
You can try coconut condensed milk alternatives, though texture may vary.
Why did my chocolate seize?
Overheating or moisture can cause chocolate to seize. Melt slowly and stir often.
Can I shape them into balls instead of bars?
Absolutely-bite-sized coconut balls work beautifully with the same method.

Final Thoughts

This 3-Ingredient Mounds Bar recipe is one of those hidden gems that feels almost too easy for how delicious it is. I've tested it many times, especially around the holidays, and it never fails to impress. With chewy coconut centers and a rich chocolate shell, these bars are simple, satisfying, and perfect for sharing-or keeping tucked away just for yourself. If you're looking for a foolproof no-bake dessert, this one truly delivers every time.

3-Ingredient Mounds Bar

Simple no-bake coconut bars made with just three ingredients and coated in rich dark chocolate. A homemade version of the classic Mounds candy bar.

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Prep Time 15

Cook Time 5

Total Time 20

Servings 12 bars

Calories 250 kcal

Ingredients

3 cups unsweetened shredded coconut
14 oz sweetened condensed milk
15 oz dark chocolate or semi-sweet chocolate

Instructions

In a bowl, mix shredded coconut and sweetened condensed milk until well combined.
With lightly wet hands, shape mixture into 12 small logs and place on a parchment-lined baking sheet.
Freeze for 20 minutes until firm.
Melt 10 oz of chocolate in the microwave in 30-second then 15-second intervals, stirring until smooth.
Add remaining 5 oz chocolate and stir until fully melted and glossy.
Dip chilled coconut bars into melted chocolate, coating completely.
Return to parchment-lined sheet and allow chocolate to set before serving.

Notes

Use slightly damp hands when shaping to prevent sticking.
Allow melted chocolate to cool slightly before dipping to avoid melting the coconut bars.
Store in the refrigerator up to 7 days or freeze for longer storage.