Mound Bars

    (313)
    55 mins

    Coconut bars on a graham crust topped with chocolate.


    271 people made this

    Ingredients
    Makes: 24 bars

    • 170 g graham cracker crumbs
    • 50 g white sugar
    • 115 g melted butter
    • 1 (14 ounce) can sweetened condensed milk
    • 150 g flaked coconut
    • 336 g semisweet chocolate chips, melted

    Directions
    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Combine the graham cracker crumbs, sugar and melted butter or margarine. Mix and pat into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.
    3. Combine the condensed milk and flaked coconut. Spread over the crust and bake at 350 degrees F (175 degrees C) for 15 minutes.
    4. Spread the melted chocolate chips over the top. Let cool and cut into squares.

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    Reviews and ratings
    Global ratings:
    (313)

    Reviews in English (245)

    by
    181

    I make these bars every year for Christmas as they are awesome. I agree that the coconut is hard to spread without breaking the graham cracker crust, but have found a simple solution. As soon as you pull them out of the oven after baking the coconut, I use the flat side of a spoon, sprayed with cooking spray and smooth out the coconut. The coconut mix is now more pliable, now that it is hot. I finish recipe as follows. I even sometimes sprinkle a few slivered almonds on top top make them like Alomnd Joys.  -  08 Dec 2006  (Review from Allrecipes US | Canada)

    by
    104

    Great! I did not add the sugar to the graham cracker crust. I always wonder why the extra sugar when there is already sugar in the graham crumbs. Anyway, it was plenty sweet enough. I also, as suggested by another reviewer, spread the coconut on thop of the hot crust and then poured the condensed milk on top of that and it worked perfectly.  -  05 Jun 2008  (Review from Allrecipes US | Canada)

    by
    81

    These bars are delicious! My grandmother has been making them for years and they are a family favorite. I would highly recommend substituting Hershey's chocolate bars for the choc. chips. Not only do they add great flavor, but they create a smooth top on the bars. Add 6 unwrapped bars after they come out of the oven. The bars will naturally melt over the coconut/milk mixture. You can then smooth it out over the top. My mom recommends to score the bars with a sharp knife before they fully set up. This way you can get nice clean slices. Also, I love these bars chilled!  -  28 Jul 2008  (Review from Allrecipes US | Canada)

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