Homemade Bounty Bars (Mounds Bars)
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Did you know it only takes 4 simple ingredients to make these Bounty Bars at home? These Bounty Bars, or Mounds Bars as known in the US, are as close as close to the real bars as you’ll ever get, but homemade, and all it takes is just 30 minutes and a little bit of waiting time.
If you’ve never had a bounty bar before, they are amazing, especially if you like coconut and chocolate. Bounty bars are a favorite in Canada. In the US they are called Mounds Bars or Almond Joy. Regardless of what their name is, they are delicious and such a perfect snack.
Homemade Bounty Bars
- Only 4 Simple Ingredients
- Quick And Easy To Make
- Everyone’s Favorite
Bounty bars are one of my husband’s and my favorite chocolates. They are so easy to make, it literally only takes 30 seconds to mix the ingredients together, and then a few minutes to shape the bars and coat them in chocolate. You’ll love these, they’re as close to the real thing as you’ll get!
I loved this recipe so much as did my husband ( I have to keep an eye on him so he doesn’t sneak them from the tin), I’ve just made some more now and I’m waiting to cover with chocolate.
Ingredient Notes
- Coconut – You’ll want to use sweetened shredded coconut. I like to use the smaller flakes versus the bigger flakes, but it really doesn’t matter.
- Sweetened Condensed Milk – This is where all the sweet and sticky goodness comes from. Make sure to use condensed milk and NOT evaporated milk.
- Powdered Sugar – This is the same as icing sugar or confectioners sugar. I’d say this ingredient is optional, and only add it if you like your chocolate bars on the sweeter side. Otherwise it can be skipped because the sweetened condensed milk will provide enough sweetness to the bounty bars.
- Dark Chocolate – Of course you can use milk chocolate as well, if that’s what you like. Either chocolate chips or chunks work.
How To Make Bounty Bars
- Make the coconut filling: In a large bowl combine the coconut with the condensed milk and powdered sugar, if using. The mixture should come together but still be sticky.
- Form into bars and chill: Form the mixture into rounded rectangles, using a spoon, they should be about 2 to 3 inches in length. Wet your hands for easier handling. Refrigerate for 1 hour.
- Dip bars in chocolate: Melt the dark chocolate as per package instructions. The chocolate should be smooth and glossy. Dip each candy into chocolate until completely covered. Place on wire rack or parchment paper to harden. Refrigerate about 30 minutes before serving.
FAQs & Expert Tips
FAQs
Frequently Asked Questions
What are Bounty Bars?
Bounty bars are chocolate bars manufactured by Mars that consists of a coconut flavored filling and coated in chocolate. They are known in Canada as Bounty Bars and in the US as Mounds Bars or Almond Joy.
What’s the best chocolate to use?
I would say use the best chocolate you can afford. Either milk or dark will work here, so use your preference. You can use chocolate chips, chocolate chunks, and use brands like Ghirardelli’s chocolate for best experience.
Tips
- The powdered sugar is optional if a sweeter chocolate bar is preferred.
- Use 2 forks to easily roll the bars through chocolate.
- Make sure to chill the coconut bars before dipping in chocolate to give them time to set, otherwise, they might fall apart.
Storing Bounty Bars
You can store these bounty bars at room temperature in an airtight container for up to 5 days. These bars also freeze well, so make a double batch and freeze them, they make a great snack for when you have a sweet tooth.
More Great Recipes To Try
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Homemade Bounty Bars
Ingredients
- 3 cups shredded coconut (sweetened )
- ⅔ cup sweetened condensed milk
- ½ cup powdered sugar (same as icing sugar or confectioners sugar)
- 12 ounce dark chocolate chips ( or chunks)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make the coconut filling: In a large bowl combine the coconut with the condensed milk and powdered sugar, if using. The mixture should come together but still be sticky.
- Form into bars and chill: Form the mixture into rounded rectangles, using a spoon, they should be about 2 to 3 inches in length. Wet your hands for easier handling. Refrigerate for 1 hour.
- Dip bars in chocolate: Melt the dark chocolate as per package instructions. The chocolate should be smooth and glossy. Dip each candy into chocolate until completely covered. Place on wire rack or parchment paper to harden. Refrigerate about 30 minutes before serving.
Notes
- The powdered sugar is optional if a sweeter chocolate bar is preferred.
- Use 2 forks to easily roll the bars through chocolate.
- Make sure to chill the coconut bars before dipping in chocolate to give them time to set, otherwise, they might fall apart.
- You can store these bounty bars at room temperature in an airtight container for up to 5 days. These bars also freeze well, so make a double batch and freeze them, they make a great snack for when you have a sweet tooth.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Recipe originally shared August 2013.
These were awesome! I’ve also used this recipe with sweetened condensed coconut milk for a dairy free result, and they were likewise spectacular. And thanks for the tip to get hands slightly wet to manipulate the filling- that was a game changer. Thanks, Jo!! Your recipes continue to make life easier and more delicious!!
My pleasure, Bee!
also can be rolled up into balls and if you add chopped glace cherries into the mix its amazing (just like Cabana bars of old). try it and you`ll see.
Easy and delicious! I’ve always loved Mounds bars. So this recipe piqued my interest. Once I made a batch, I make them for a gift for my neighbors, family members, or close friends at special holidays. Everyone loves them, and are impressed that I had made these. 💝
Is there a dairy free option to replace the condensed milk?
I believe there’s a lactose-free sweetened condensed milk you can use, Nestle makes one, that’s the only option I’m aware of.
Easy and delicious. Did the vegan version with nature‘s charme coconut condensed milk. A big hit!!! Thanks 🙂
Glad you liked them!
I want to make a big version for my dad’s 6oth just wondering if the method would be the same
Do you mean like one big bounty bar? I’m not sure, never tried it, but I think basically yeah. Let me know if you make it and how it turns out.
Would this work with desiccated coconut instead of flakes?
Desiccated coconut and flaked coconut are essentially the same thing!
Has anyone tried this with unsweetened coconut or semi sweet chocolate?
Feel free to give it a try! I’m sure it’ll be delicious.
Right, I moved to Japan from the UK 2 years ago, and they don’t have anything like Bounty here. I tried this recipe today, for myself and my kids. It tastes amazing! It’s just the same. The only difference in my preparation was that I used sweetened condensed milk, and just didn’t add the sugar.
Thank you! I really missed having Bounty sometimes – now I’m going to be sick of having it all the time 😉
LOL That could be a bad thing, glad you guys enjoyed the recipe though. 🙂
I loved this receipe so much as did my husband ( I have to keep an eye on him so he doesn’t sneak them from the tin) 😀, I’ve just made some more now and I’m waiting to cover with chocolate. Thanks so much for sharing your lovely bounty bars receipe. 😊😊
Bang on! And so simple – thanks!
Whatever you, don’t get your condensed milk and evaporated milk mixed up. I grabbed the wrong can and had a heck of a time getting them to set. After adding some more icing sugar, unsweetened coconut and some ground almonds though it all worked out. 3rd year in a row making these. Very tasty and yes they do taste like the actual Bounty bars.
I am an English woman living in Canada and couldn’t get my hands on my fave bounty chocolate bar! I was so happy to find your recipe, and boy it it amazing, thank you for posting it! 🙂
I truly like them don’t know if I keep in fridge or out on counter in container
Keep them refrigerated. 🙂
These turned out great! I make these for Christmas because the grandkids love them. Instead of the bar shape, I make them into balls. To make it easier to coat them in chocolate, I insert a toothpick in each one, freeze then dip each in chocolate…. when hardened, take out the toothpick, add a small amount of chocolate on each and sprinkle with coconut. Looks like snow capped mounds.
Made them tonight. Tad sweet but still good. Unsweetened coconut next time.