Mound Bars
These chewy, rich Mound Bars feature layers of graham cracker crust, sweet coconut, and a smooth chocolate topping. An easy, nostalgic dessert made with pantry staples.
Ingredients
- 2 cups graham cracker crumbs
- ¼ cup white sugar
- ¼ cup melted butter
- 1 14 oz can sweetened condensed milk
- 2 cups flaked coconut
- 1 12 oz package semisweet chocolate chips, melted
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 9x13-inch baking dish.
- Mix graham cracker crumbs, sugar, and melted butter. Press into dish.
- Pour sweetened condensed milk over crust and spread evenly.
- Sprinkle flaked coconut on top and press lightly.
- Bake 20–25 minutes until golden. Cool completely.
- Melt chocolate chips and spread over cooled bars.
- Chill until chocolate sets. Cut into squares and serve.
Notes
- Toast coconut for extra flavor.
- Add chopped almonds for an Almond Joy twist.
- Store in an airtight container up to 5 days or freeze for 1 month.
- Use dairy-free swaps for a vegan-friendly version.