Easy Homemade Bounty Bars aka Mounds (step-by-step recipe)

November 30, 2012 123 Comments

Chocolate + sweetened condensed milk + shredded coconut. That’s all you need to make these super simple homemade Bounty Bars aka Mounds! | Find this easy step-by-step recipe on NotEnoughCinnamon.com

It’s Friday today! And you know what it means, right? It’s the end of the week so you can INDULGE! And I have the perfect recipe for that. Chocolate + sweetened condensed milk + shredded coconut. That’s all you need to make delicious yet super simple homemade Bounty Bars aka Mounds. Want Bounty bars? Use milk chocolate. Want Mounds bars? Use dark chocolate. As simple as that!

Chocolate + sweetened condensed milk + shredded coconut. That’s all you need to make these super simple homemade Bounty Bars aka Mounds! | Find this easy step-by-step recipe on NotEnoughCinnamon.com

I don’t know about you, but I love making goodies from scratch. It usually tastes way better and you know exactly what goes in it. Win win. Take homemade pesto, or homemade peanut butter for instance. Guys, I will never ever buy those from the store again now that I’ve tried to make them from scratch! (well,hum, I’m partially lying here. I did buy a jar of PB last month. BUT in my defence, I had no food processor since we had just arrived in Sydney. So it doesn’t count, right?). Anyway, all I’m saying is those homemade bounty bars aka mounds are good, very good! I wish I could send some to my mom, these are her favorite candies 🙂

Chocolate + sweetened condensed milk + shredded coconut. That’s all you need to make these super simple homemade Bounty Bars aka Mounds! | Find this easy step-by-step recipe on NotEnoughCinnamon.com

Easy Homemade Bounty aka Mounds


Prep Time: 1 hour

Total Time: 1 hour

Yield: Makes about 12 bars

Serving Size: 1 bar

Easy Homemade Bounty aka Mounds

Cal: 191 - Protein: 4g - Fat: 12.3g - Carbs: 21.7g - Fiber: 2.7g - Sugar: 17.3g - WW Old Points: 4 pts - Points+: 6 pts


  • 15 oz milk cooking chocolate
  • 3 cups shredded coconut
  • 1 cup sweetened condensed milk


  1. In a medium bowl, mix coconut and sweetened condensed milk to make a thick and sticky paste.
  2. Using your hands, form some rectangles with the paste. Press firmly to make sure the rectangles will keep their shape. Every 3 or 4 rectangles, wash your hands and do not dry them completely. That way, the paste won't stick on your hands.
  3. Arrange on a baking sheet lined with parchment paper and put in the freezer for about 20 minutes. This will make the candy easier to dip in chocolate. Don't skip this part or it'll be a mess!
  4. In the meantime, cut chocolate in pieces and put 2/3 of it in a microwave safe bowl.
  5. Microwave on medium power for 30 seconds, stir, then repeat in 15 seconds interval until the chocolate has melted. (If you prefer to melt chocolate on the stove top, place a heatproof bowl over a small saucepan filled with simmering water. On low heat, stir chocolate until melted (allow a few minutes). Ensure the chocolate avoids contact with water and steam whilst melting).
  6. Add 1/3 remaining chocolate and keep stirring until it is fully melted. It's called tempering chocolate. It will allow the chocolate to have a glossy texture and to set correctly.
  7. It's time for dipping now! Remove rectangles from the freezer. If you want to take you time, you can work with one rectangle at a time and leave the others in the freezer. Using two forks, dip one rectangle in melted chocolate and roll it to cover all sides.
  8. Using one fork, remove rectangle from chocolate. With the other fork, remove excess chocolate and arrange your bounty on a lined baking sheet.
  9. Allow a few hours for the chocolate cover to set (time will vary according to where you live, how warm is your house etc.) and ENJOY!
  10. For a Paleo + Vegan version of these bars, CLICK HERE!


They will last up to 5 days in a air-tight container. After that, they'll start to dry. You can also keep them in the fridge but they'll dry much faster and harden a bit, I don't recommend it.


UPDATE: I posted a PALEO + VEGAN version of these Bounty bars! CLICK HERE to see it!

share this post
leave a comment

Follow Not Enough Cinnamon on Instagram and show me what you've been making from the blog!
Tag me @NECinnamon and use the hashtag #NotEnoughCinnamon

posted in
Desserts Gluten free Recipes Snacks Under 300 cal
  1. Add some almonds ontop, wala almond joy! mmm, have to make these for part of our christmas treats to send home with our family that comes over 🙂 my niece and nephew will definately love these!

  2. Lovely!
    Though to be honest I thought they were quite sweet even with 85% dark chocolate. Next time I’ll probably do them with 50/50 sweetened / unsweetened condensed milk. And since they only keep 5 days (no way anyone could leave these 5 days) I would probably also do them with fresh grated coconut.

    400 gram chocolate (I used 300 gram and had plenty extra)
    300 gram coconut
    400 gram (sweetened) condensed milk

    1. You could also try using less sweetened condensed milk. The idea is just to use enough of it to make the coconut stick together. And I bet it would be delicious with fresh coconut too!

  3. wow amazing recipes on ur blog. i want to ask u if i can use just condensed milk or the sweetened one on the bounty bars. they look amazing. simple and easy to follow. my uncle loves bounty and i wanted to make it for him. he’s going to have a surprise. thanks

  4. hi its me again i want to ask u another question : can i use normal chocolate or do i have to use the cooking chocolate? pls answer
    thank u

  5. thank u soooo much for ur reply’s. i made them and gave it to my uncle and he was going away somewhere near london and he literally took the whole lot with him. unbelievable. had amazing fun with my bro to make the bounties. i am definitely going to have another try. “FABULOUS”

    thank you so much again

  6. Hey there,
    Im excited to make these for my mom but a quick question before I take on the endeavor… It looks as if the coconut mixture is a little wet after mixing with the condensed milk. Will that dry up enough in the freezing process?

    1. Hi Amy! The coconut mixture is indeed a bit wet, it’s normal. You need to follow the quantity precisely to make sure it’s not too dry or too wet so the bounties don’t fall appart when you dip them in the chocolate. Let me know if you have any other questions 🙂 hope your mom is going to love them!

  7. hi marie,
    its josika again as it’s fathers day tomorrow i thought that i could make these bounty bars for everyone at my church and there all 45 in total if u don’t mind can u please send me the quantity of the ingredients i should put in the mixture please get to me asap thank u very much
    josika xoxo

    1. Hey Josika, to make that for 55 people you just need to multiply the quantity by 5… That makes 4.5 lb chocolate, 15 cups shredded coconut and 5 cups sweetened condensed milk.
      Next time you need me to answer quickly contact me via Facebook.

      1. thank u 4 ur reply. thanks very much. i don’t have facebook btw (no-one in my family do) sorry if i kept bugging u 4 ur reply thanks a lot though. i made the bounty bars today, it was fun making it and everyone at church loved it, it got empty completely so i am very happy thank a lot again 4 ur reply

        josika x

  8. I just made these and want to join in the chorus of praise.

    I made some adjustments as I’m allergic to dairy, and thought I’d share:

    instead of sweetened condensed milk, I used the thick, creamy top layer of a tin of coconut milk, some coconut fat and some powdered sugar. No exact measurements, I just mixed them up until I liked the thickness and flavour. Then added the grated coconut and used semi-sweet, non-dairy chocolate to coat.

    And let me just say, they turned out amazingly. I’m definitely going to keep making these and also will be sharing this recipe with all my friends!

    1. Thank you so much for sharing this! I’ve -almost- given up on dairy (my body doesn’t react well to it) so I’ll be trying this dairy free version for sure. Is coconut oil/butter the same as the coconut fat you mention?

  9. If you are on a vegan diet, then the coconut milk or coconut cream would be great.
    For the chocolate part, I will use carob chunks en melt them with a little coconut milk.
    I use the melted carob on biscuits and it firms up nicely – dark in colour. Intend making these bars today still. Thanks a lot – it really looks fantastic and I am a bounty fan.

  10. Made them for my birthday, to serve as a treat at work. I could have made a thousand of them and still there would be no leftovers! Thank you so much for the recipe, it made my (birth)day!

    1. Aww that’s awesome!! I’m so glad you had a yummy birthday thanks to these Bounty. Next time, ask your coworkers to make them for you on your special day 😉 Happy belated birthday!!

    1. Hi Tammy! I’ve never tried so I’m not sure. I would only freeze the coconut/condensed milk bars and cover them with chocolate when you’re ready to eat them.

      1. My Mom used to make something like these. Instead of a roll shape she’d shape into strawberry shapes,
        freeze for 20 mins. or so then roll them in strawberry jello POWDER SUGAR. Then add a little green icing for the stem.
        These look very festive at Christmas and are so good.

          1. Has anyone tried freezing them? I want to save them for Xmas but don’t want them to be dry either! Let me know if it was chocolate covered or not. Thank you

          2. I’ve never tried freezing them so I can’t be a 100% sure but I think it would work well. I would freeze without the chocolate cover to be on the safe side.

  11. If you added a bit of vanilla extract and a bit of rum or cognac it would taste just like bounties from the store.

    1. I’m sure it would be delicious indeed! But honestly, I think that they already taste like the ones from the store 😉

  12. Just made these today and they are delicious. The mix was much too wet though despite adding more coconut so I’ll add even more next time or cut back on the condensed milk. They really do taste just like store bought Bountys, thanks for the recipe!

  13. I just made these using a silicone easter egg mold.I didn’t have to freeze the coconut mixture. Coated the mold with chocolate. Let that set up then pressed the coconut in and covered it with more chocolate.

  14. I made these a few days ago and they are great I’ve kept mine in a container in the freezer with the chocolate on them and there fine I also used desiccated coconut in stead of shredded and it works just as well

      1. Awesome! Thanks. Just made it with the regular (yum yum yum!) am going to serve them at my son’s first birthday. But will use the lite version next time. Thanks!

    1. I’ve never heard of chocolate sweetened condensed milk but if it’s similar to regular condensed milk I think you could yes!

  15. i used fresh shredded coconut and didn’t think to strain off the excess liquid through a cheesecloth….now my candies won’t set up. i even added a bookoo of powdered sugar. they taste great but must be eaten with a spoon. any suggestions for firming them up?

    1. I’ve never tried with fresh coconut so I’m not sure but I would suggest leaving them in the freezer so they can set a bit more

  16. 1. Can we substitute melted chocolate with any other thing? If yes how to use?
    2. Can Coco powder be used in this recipe? Please reply..

    1. Hi there! I’ve always used shredded coconut for these but I think it would work with desiccated coconut yes 🙂

  17. Do you think it would work with sweetened coconut? That is all I have right now. Maybe I can just cut down on the sugar? Thanks for a great recipe.

    1. I just saw that there is no added sugar. So maybe I just need to go buy unsweetened coconut. Sorry about that!

  18. I just made the bounties following your instructions and they came out great. I’d never have thought that they’d be that close to the original. Thanks for the recipe!

  19. Almond Joys are my hubbies favorite treats so I was very happy to stumble upon your recipe on Pinterest. Well, they are amazing!! Hubby can’t get enough of them. I used unsweetened coconut, fat free, sweetened condensed milk and Ghirardelli 60% cacao bittersweet chocolate chips for the coating.
    To get an Almond Joy vs. a Mounds bar, I simply made my coconut ovals and dipped the bottoms and up the sides only into the melted chocolate. I allowed that to set up then flipped them over and placed them on a cooling rack over a cookie sheet lined with foil. Then I placed a toasted almond on each coconut bar and carefully spooned melted chocolate onto the top of the bars. So pretty and incredibly delicious!!
    Thanks so much for such a great recipe!!

    1. I’m really happy to read that Suzette! And it’s great to know you can easily turn them into Almond Joys 🙂 Thanks for your comment.

  20. Hi!

    I am literally in the process of makin these but have no room in my freezer.. I know I realised half-way through moulding the coconut ._.
    Can I stick them in the fridge?

    1. I don’t think they will hold their shape if you just keep them in the fridge… but worst case scenario you’ll end up with a very delicious mess 🙂

  21. I love how ingenious Americans are…this is an example of how Mars decision to not offer their Bounty bars here in the US has come back around to bite them…Thanks for the recipe…

  22. I have to say that these turned out to be a huge mess for me. I followed directions to the letter but covering them in the chocolate was a disaster. They began to fall apart and the chocolate was way too thick. If I try them again I think I will use some kind of molds and freeze longer than 20 minutes. Will also add some coconut oil to the chocolate (which is what I do when covering strawberries) to thin it out a bit.

    1. Sorry to hear that Susan! I’ve made them for years this way and it works like a charm so I hope you’ll try them again 🙂

Leave a Comment

Your email address will not be published. Required fields are marked *