Coconut Peter Paul Mounds Bars
Indulge your sweet tooth with these irresistible Coconut Peter Paul Mounds Bars, the perfect homemade treat for coconut and chocolate lovers. Featuring a luscious filling made from sweetened shredded coconut, creamy condensed milk, and a hint of vanilla, these bars are encased in a smooth, decadent dark chocolate shell. With just 20 minutes of prep time and no baking required, this easy dessert recipe is ideal for satisfying cravings or impressing guests at your next gathering. The combination of creamy coconut and rich chocolate creates a flavor profile reminiscent of classic candy bars, making these treats a nostalgic yet fresh twist on a favorite indulgence. Serve them chilled for a refreshing bite, and store leftovers in the fridge for up to a week—if they last that long! Perfect for parties, holidays, or a midday snack, these Coconut Peter Paul Mounds Bars bring a touch of homemade magic to your dessert repertoire.
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Recipe Information
Ingredients
- 3 cups Sweetened shredded coconut
- 1 cup Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 cups Dark chocolate chips
- 2 teaspoons Coconut oil
Instructions
Line an 8x8-inch square baking pan with parchment paper, leaving some overhang for easy removal later.
In a medium bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix until fully combined and the coconut is evenly coated.
Press the coconut mixture firmly into the prepared baking pan, creating an even layer. Use the back of a spoon or a spatula to smooth the surface.
Place the pan in the freezer for 1 hour, or until the coconut layer is firm and set.
Once the coconut layer is firm, lift it out of the pan using the parchment overhang and place it on a cutting board. Cut it into 20 rectangular bars (approximately 2 inches long).
In a microwave-safe bowl, add the dark chocolate chips and coconut oil. Microwave in 30-second increments, stirring after each interval, until smooth and fully melted.
Using a fork or dipping tool, carefully dip each coconut bar into the melted chocolate, ensuring it is completely coated. Allow any excess chocolate to drip off before placing the bar on a parchment-lined baking sheet.
Once all the bars have been coated, place the baking sheet in the refrigerator to set the chocolate, about 15-20 minutes.
Serve and enjoy your homemade Coconut Peter Paul Mounds Bars! Store leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 40 mg | 2% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 19.2 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 156 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
