Homemade Bounty Bars (Chocolate Coconut Bars)

Homemade Bounty bars (or as some folks call them, homemade Mounds bars) are one of those special treats that taste way better than the store-bought version. I started making these when my kids were little and wanted “coconut candy bars,” and I was amazed at how simple they are no baking required!

Just sweet, chewy coconut filling wrapped in smooth chocolate. They’re perfect for gift-giving, holiday cookie trays, or those moments when you just need something sweet and satisfying.

Why You’ll Love This Recipe

• No baking required – so easy anyone can make them!
• Just a few simple pantry ingredients
• Tastes even better than the candy bar you remember
• Perfect for gift-giving or holiday treats
• Can be made ahead and frozen

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Ingredients You’ll Need

For the Coconut Filling:

• 3 cups sweetened shredded coconut
• 1 can (14 oz) sweetened condensed milk
• 1/2 teaspoon pure vanilla extract
• Pinch of salt

For the Chocolate Coating:

• 2 1/2 cups semi-sweet or dark chocolate chips
• 1 tablespoon coconut oil (optional, for smoother coating)

Why These Ingredients Work

Sweetened shredded coconut gives you that classic chewy texture and sweet flavor we’re looking for.

Using condensed milk instead of butter or other binders creates a sticky, candy-like filling that holds together beautifully. Just a touch of vanilla rounds out the coconut flavor, and that tiny pinch of salt keeps things from being too sweet.

For the chocolate coating, semi-sweet chips give you that classic candy bar taste, while dark chocolate makes them a bit more sophisticated.

The coconut oil thins the chocolate slightly, making it easier to dip and giving you a thinner, snappier coating.

Essential Tools and Equipment

• 8×8 inch baking pan
• Parchment paper
• Mixing bowl
• Sharp knife
• Microwave-safe bowl for melting chocolate
• Fork or dipping tools
• Baking sheet

Step-by-Step Instructions

Make the Coconut Filling

In your mixing bowl, stir together the shredded coconut, sweetened condensed milk, vanilla, and salt until everything is completely combined.

Press and Chill

Line your 8×8 pan with parchment paper, letting it hang over the edges. Press the coconut mixture evenly into the pan, packing it down firmly with your hands or the back of a spoon. Pop it in the freezer for 30 minutes to firm up.

Cut Into Bars

Once firm, lift the whole thing out using the parchment paper overhang. Use a sharp knife to cut into 12-16 bars, depending on how big you like them. Return the bars to the freezer while you prepare the chocolate.

Melt the Chocolate

In a microwave-safe bowl, combine your chocolate chips and coconut oil if using. Microwave in 30-second bursts, stirring after each, until completely melted and smooth.

Dip the Bars

Line a baking sheet with fresh parchment paper. Working with one bar at a time, use a fork to dip each bar into the melted chocolate, coating all sides. Tap the fork gently against the bowl to let excess chocolate drip off, then place on the prepared sheet.

Set the Chocolate

Once all bars are dipped, refrigerate them for 20-30 minutes until the chocolate is completely set and no longer tacky. Then they’re ready to enjoy!

You Must Know

The key to success here is keeping everything cold. If your coconut mixture gets too warm, it’ll fall apart when you try to dip it. That’s why we freeze it before slicing and again before dipping. Also, don’t overheat your chocolate! If it gets too hot, it’ll be thin and streaky instead of smooth and glossy.

Those 30-second intervals in the microwave might seem tedious, but they’re worth it for perfect chocolate every time.

Personal Secret: I keep a bowl of warm water nearby when I’m dipping. Between every 3-4 bars, I quickly dip my fork in the warm water and dry it off. This keeps the chocolate from building up on the fork and makes dipping so much easier!

Pro Tips & Cooking Hacks

• Press the filling firmly into the pan so the bars hold together
• Use a hot knife to cut cleaner bars – just run it under hot water and dry between cuts
• If the chocolate coating seems too thick, add another 1/2 tablespoon of coconut oil
• Work quickly when dipping – if the chocolate starts to set, zap it for another 10 seconds
• For a fancier look, drizzle melted white chocolate over the set bars

Flavor Variations & Suggestions

Try using dark chocolate for a more grown-up version. White chocolate coating gives you a completely different look and sweeter flavor. Add a tablespoon of rum extract to the coconut filling for a tropical twist.

Mix in some mini chocolate chips with the coconut for extra chocolate in every bite. Toasted coconut in the filling adds deeper, nuttier flavor. For an almond joy version, press a whole almond into the top of each bar before dipping.

Make-Ahead Options

These bars are actually perfect for making ahead! The coconut filling can be made and cut into bars up to 3 days before dipping – just keep them frozen. Once dipped in chocolate, they keep in an airtight container in the fridge for up to 2 weeks.

For longer storage, freeze them for up to 3 months. Just stack them with parchment paper between layers so they don’t stick together.

What to Serve With Bounty Bars

These are rich and sweet, so they’re best served on their own or with a cup of coffee or tea. They make beautiful additions to holiday cookie platters alongside other homemade candies. Serve them with fresh fruit like strawberries or orange slices to balance the sweetness.

They’re also wonderful alongside vanilla ice cream for an extra-special dessert. During the holidays, pack them into pretty tins with tissue paper for gifting.

Allergy Information

This recipe contains coconut and dairy (from the chocolate, though you can use dairy-free chocolate chips). For nut-free bars, make sure your chocolate chips are processed in a nut-free facility.

These are naturally gluten-free if you use gluten-free chocolate. For a vegan version, use dairy-free chocolate chips and make sure your condensed milk is coconut-based condensed milk.

Storage & Reheating

Store your Bounty bars in an airtight container in the refrigerator for up to 2 weeks. They’re best enjoyed cold or at room temperature – letting them sit out for about 10 minutes before eating gives you the perfect texture.

For freezing, wrap bars individually in wax paper, then store in a freezer bag for up to 3 months. No need to thaw – they’re delicious straight from the freezer!

Frequently Asked Questions

Why is my coconut filling falling apart?

It probably needs more condensed milk. Add another 2-3 tablespoons and press the mixture together firmly.

My chocolate coating is too thick. What can I do?

Add another 1/2 tablespoon of coconut oil and stir well. This will thin it out nicely.

Can I use unsweetened coconut instead?

You can, but you’ll need to add about 1/4 cup of powdered sugar to the filling to compensate for the lost sweetness.

How do I prevent the bars from sliding off my fork when dipping?

Make sure they’re frozen solid before dipping, and use two forks – one to lower them into the chocolate and one to lift them out.

Can I use milk chocolate instead of dark?

Absolutely! Use whatever chocolate you prefer. Milk chocolate will be sweeter and creamier.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear if you made any fun variations!