We first made these bars several weeks ago, using a 9×13 pan (which the recipe called for). But the bars were too thin, and since the layers were so thin, it was hard to spread them.
We double checked to make sure we were using the right pan, and we were, but our bars did NOT look like the ones in the original picture. So, we made them again, using an 8×8 pan instead. The ones pictured above are from the 8×8 pan and the ones below are from the 9×13 pan.
I thought the 8×8 bars were better because they were thicker and they didn’t fall apart as easily. So, use an 8×8 pan!
I haven’t ever had a Mounds bar, but my mom has, and she said these didn’t taste a lot like Mounds, except for the fact that they have coconut in them. But they are really good and really rich.
To make the crust, mix together graham cracker crumbs, sugar, and melted butter, and then press the mixture into the pan. Bake at 350° for 10 minutes.
While the crust is baking, mix together the coconut and the condensed milk. When the crust is finished baking, spread the coconut mixture over the crust. Bake for another 15 minutes.
Take the pan out of the oven and let the bars cool completely.
In the microwave, melt 6 ounces of chocolate chips and 1/2 tablespoon of butter together, and then spread that over the cooled bars.
Put the bars in the fridge until the chocolate is firm. You don’t have to store the bars in the fridge unless your house is really warm (if your house is too warm, the chocolate will be very soft.)
Better-Than-Mounds Bars
Printable Better Than Mounds Bars recipe
Makes one 8×8″ pan
Crust:
1 ½ cups graham cracker crumbs
½ cup melted butter
1/4 cup sugar
Filling:
1 can (14 ounces) sweetened condensed milk
1 package (7 ounces) shredded coconut
Topping:
6 ounces semi-sweet chocolate chips
1/2 tablespoon butter
For the crust:
Mix together the butter, sugar, and graham crackers. Press into an 8×8 inch baking pan. Bake at 350° for 10 minutes.
For the filling:
Combine the coconut and condensed milk. Spread over the hot crust and bake for another 15 minutes. Cool completely.
For the topping:
Microwave the chocolate chips and butter until melted. Spread evenly over cooled bars. Refrigerate until chocolate is set.
Recipe modified from original posted on Money Saving Mom.