There are tons of Copycat Recipes out there. The internet and Pinterest are full of them. Almost anything can be made into a copycat recipe. These are the best Copycat Mounds Bars recipe you will find! Simple dessert recipe to make and delicious!
Copycat Mounds Bars Recipe
We love a good recipe that is easy to make and doesn't take forever. These Mounds Bars check both of those boxes for us!
Related: Copy Cat Thin Mint Cookies Recipe
Do I need a mold to make Copycat Mounds Bars?
You don’t! There’s no need to buy a mold in order to make Copycat Mounds Bars. Will they make it easier? Sure. Are they required? Not at all.
How do I keep my hands from getting all sticky while forming the bars?
Make sure to squeeze the paste to form the bars tightly so they won’t lose their shape. Every few bars, wash your hands but don’t completely dry them. This way the paste won’t stick to your hands.
What if I Don’t Want to Form Individual Bars?
To avoid some of the mess of making individual bars by hand (if you don’t use a mold), you can freeze the coconut mixture pressed in an 8×8 pan. After 15 minutes or after it’s slightly hardened, cut it into small bars. Be sure to line the pan with parchment paper or foil and spray it with nonstick spray so the coconut mixture doesn’t stick.
Related: Copycat Paula Deen Monkey Bread
What is the Best Way to Store Copycat Mounds Bars?
You can keep Copycat Mounds Bars in the refrigerator, but you don’t have to. They will keep just fine on the counter for a few days.
If you do choose to refrigerate them, be sure to set them out an hour prior to serving to bring them to room temperature.
How to Change Mounds Bars to Almond Joy Bars?
A simple switch. Before freezing your bars, press an almond into the top and use milk chocolate in place of dark chocolate to dip them.
Do Copycat Mounds Bars Require Baking?
Nope! One of the best parts of this recipe is that they are no-bake! However, you will need enough time for them to set and harden in the freezer or refrigerator between each step.
Related: The BEST Copycat Chick Fil A Chocolate Chip Cookie Recipe!
What you need to make Copycat Mounds Bars
Graham Cracker Crumbs
Butter
Sweetened Condensed Milk
Shredded Coconut
Semi-Sweet Chocolate Chips
Slivered almonds
Related: Brownie Trifle Dessert Recipe
How to make CopyCat Mounds Bars
Gather ingredients. Set oven to 250°.
Crush the Grahams into crumbs. Two packages of crackers equal 2 cups. You can crumb them by using a blender or placing them in a Ziploc bag and using a rolling pin to roll over them.
Mix Grahams and sugar.
Melt butter and mix with Grahams and sugar.
Press graham mixture into 9×13 baking dish and bake at 250° for 10 minutes. When the graham crust is finished, set aside and raise temperature to 350°
In a small dish mix together sweetened condensed milk and shredded coconut until thoroughly blended.
Spread on top of graham crust and bake for 15 minutes. Remove from oven and allow to cool.
Place the peanut butter, butterscotch, and semi-sweet chocolate chips in a bowl. Place the bowl in a saucepan and fill the saucepan halfway with water. Set the heat to medium and stir as it melts. *make sure not to get water mixed in with the chocolate mixture or it will seize and harden.
Once the chocolate is melted, spread it over the coconut.
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Place slivered almonds over the chocolate. *You can do this in a pattern or just sprinkle abundantly.
Place baking dish in the fridge to harden.
Cut and serve.
These can be frozen for 2 months. Just set in the refrigerator overnight to soften.
Copycat Mound Bars Recipe
![Copycat Mound Bars Recipe](https://www.thefrugalnavywife.com/wp-content/uploads/2022/02/Copycat-Mound-Bars-Recipe-11-735x735.jpg)
Here's another delicious recipe for you chocolate lovers! These Copycat Mound Bars will hit your sweet spot just right!
Ingredients
- 2 cups graham cracker crumbs
- ¼ cup sugar
- ½ cup butter
- 6 oz sweetened condensed milk
- 6 oz shredded coconut
- 6 oz butterscotch chips
- 6 oz semi-sweet chocolate chips
- ¼ cup smooth peanut butter
- ½ cup slivered almonds
Instructions
- Gather ingredients. Set oven to 250°.
- Crush the Grahams into crumbs. Two packages of crackers equal 2 cups. You can crumb them by using a blender or placing them in a Ziploc bag and using a rolling pin to roll over them.
- Mix Grahams and sugar.
- Melt butter and mix with Grahams and sugar.
- Press graham mixture into 9x13 baking dish and bake at 250° for 10 minutes. When the graham crust is finished, set aside and raise temperature to 350°
- In a small dish mix together sweetened condensed milk and shredded coconut until thoroughly blended.
- Spread on top of graham crust and bake for 15 minutes. Remove from oven and allow to cool.
- Place the peanut butter, butterscotch, and semi-sweet chocolate chips in a bowl. Place the bowl in a saucepan and fill the saucepan halfway with water. Set the heat to medium and stir as it melts. *make sure not to get water mixed in with the chocolate mixture or it will seize and harden.
- Once the chocolate is melted, spread over the coconut.
- Place slivered almonds over the chocolate. *You can do this in a pattern or just sprinkle abundantly.
- Place baking dish in the fridge to harden.
- Cut and serve.
Notes
For Shredded Coconut sweetened is typically used, however, if you would like to reduce the amount of sweetness/sugar in this recipe you can use unsweetened coconut
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