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4.6 from 60 votes

Homemade Bounty Bars (Mounds Bars)

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By: Joanna Cismaru •4/22/21 52 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for bounty bars.

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.

a half bounty bar on top of another bounty bar.

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

ingredients needed to make bounty bars.
  • 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

process shots showing how to make filling for bounty bars.
  1. 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.
  2. 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.
  3. 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.
process shots showing how to make bounty bars.

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.

a few bounty bars on parchment paper.

Tips

  1. The powdered sugar is optional if a sweeter chocolate bar is preferred.
  2. Use 2 forks to easily roll the bars through chocolate.
  3. 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.

a few bounty bars on a table with a couple stacked on top of each other.

More Great Recipes To Try

  • Easy Chocolate Fudge
  • Best Ever Pecan Pie Bars
  • Pecan Pie Cheesecake Bars
  • Lemon Cheesecake Bars

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.

a half bounty bar on top of another bounty bar.
Print
4.60 from 60 votes

Homemade Bounty Bars

Prep 30 minutes
Chilling Time 1 hour 30 minutes
Total 2 hours
Rate Recipe
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.
18

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

  1. The powdered sugar is optional if a sweeter chocolate bar is preferred.
  2. Use 2 forks to easily roll the bars through chocolate.
  3. Make sure to chill the coconut bars before dipping in chocolate to give them time to set, otherwise, they might fall apart.
  4. 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

Serving: 1barCalories: 227kcal (11%)Carbohydrates: 27g (9%)Protein: 3g (6%)Fat: 12g (18%)Saturated Fat: 11g (69%)Cholesterol: 4mg (1%)Sodium: 74mg (3%)Potassium: 212mg (6%)Fiber: 1g (4%)Sugar: 22g (24%)Vitamin A: 32IU (1%)Vitamin C: 1mg (1%)Calcium: 92mg (9%)Iron: 1mg (6%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a half bounty bar on top of another bounty bar.

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Recipe originally shared August 2013.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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52 Comments
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Bee
Bee
Posted: 1 month ago

5 stars
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!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Bee
Posted: 1 month ago

My pleasure, Bee!

0
Reply
m.abbey
m.abbey
Posted: 1 year ago

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.

1
Reply
A Caring Grandma
A Caring Grandma
Posted: 1 year ago

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. 💝

1
Reply
Bee
Bee
Posted: 1 year ago

Is there a dairy free option to replace the condensed milk?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Bee
Posted: 1 year ago

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.

0
Reply
Les
Les
Reply to  Bee
Posted: 1 year ago

5 stars
Easy and delicious. Did the vegan version with nature‘s charme coconut condensed milk. A big hit!!! Thanks 🙂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Les
Posted: 1 year ago

Glad you liked them!

0
Reply
Weelijinx
Weelijinx
Posted: 2 years ago

I want to make a big version for my dad’s 6oth just wondering if the method would be the same

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Weelijinx
Posted: 2 years ago

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.

0
Reply
Sarah
Sarah
Posted: 2 years ago

Would this work with desiccated coconut instead of flakes?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Sarah
Posted: 2 years ago

Desiccated coconut and flaked coconut are essentially the same thing!

1
Reply
Wanda Shaw
Wanda Shaw
Posted: 2 years ago

Has anyone tried this with unsweetened coconut or semi sweet chocolate?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Wanda Shaw
Posted: 2 years ago

Feel free to give it a try! I’m sure it’ll be delicious.

0
Reply
Karl
Karl
Posted: 2 years ago

5 stars
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 😉

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Karl
Posted: 2 years ago

LOL That could be a bad thing, glad you guys enjoyed the recipe though. 🙂

0
Reply
Sharon Markey
Sharon Markey
Posted: 3 years ago

5 stars
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. 😊😊

0
Reply
Charlie
Charlie
Posted: 3 years ago

5 stars
Bang on! And so simple – thanks!

0
Reply
Brian
Brian
Posted: 3 years ago

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.

0
Reply
Joanne
Joanne
Posted: 3 years ago

5 stars
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! 🙂

0
Reply
Sue
Sue
Posted: 3 years ago

I truly like them don’t know if I keep in fridge or out on counter in container

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sue
Posted: 3 years ago

Keep them refrigerated. 🙂

0
Reply
Dorothy Carvell
Dorothy Carvell
Posted: 4 years ago

5 stars
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.

0
Reply
Gary Carnell
Gary Carnell
Posted: 5 years ago

4 stars
Made them tonight. Tad sweet but still good. Unsweetened coconut next time.

0
Reply

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