NO-BAKE MOUNDS BARS
Delicious Mounds Bars with a crust, a filling of shredded coconut mixed with an easy blender condensed milk and topped with a fabulous chocolate layer. You can make these Mounds Bars with or without a crust according to your own preference. The flavors of Mounds Candy bars are mimicked in these bars.
If you like, you can line the baking dish with parchment paper or nonstick foil. This means you can lift the bars right out of the dish once cooled and cut into neat bars, although I did not find it any hardship to go without lining the dish and simply greasing the dish instead. It was quite easy to cut large squares. I cut large servings - 16 bars in total. Make sure to only cut the bars after chilling in the fridge, as it makes it easier to cut neat squares. Adding the butter to the chocolate ensures that it is easier to cut the squares without the chocolate cracking. If it is an issue, dip the knife in boiling water, dry the knife off and then cut the squares. The knife should glide through the chocolate layer with ease.
There are a few steps to making these mounds bars, but they are all easy, and what helps is that the Condensed milk is quickly made in a blender. The sweetened coconut filling is the star of these bars. These obviously have dairy in them, but you can try to make them without, using coconut milk powder which I think is available on Amazon and maybe even in Super Walmart.
The melted chocolate is spread over the coconut layer. These remind me so much of the Mounds candy bars. It is basically a coconut bar with a crust, coconut filling made with sweetened condensed milk, low-carb, of course.
An 8 or 9-inch baking pan is used. You can use dark chocolate for the topping or use chocolate bars, melted, or sugar-free chocolate chips on their own or mixed with unsweetened chocolate. Dark chocolate chips are so good in this recipe. The coconut mixture goes on top of the crust.
To melt the chocolate, I typically microwave the chocolate these days. Sometimes I use a double boiler or at the beach house, I use a saucepan (no double boiler there). These homemade mounds bars are sure to delight and make a nice, simple dessert. The melted butter in the crust makes it more of a shortbread-type crust than a graham cracker crust. Keep the bars in an airtight container in the fridge. The carbohydrates in these bars are moderate mainly because I cut very large bars, so enjoy. One bar will usually be enough.
There is not an excess chocolate on top. I used shredded coconut versus coconut flakes. Storage is best in the fridge and for longer storage place in an airtight container in the freezer.
Instead of almond extract in the crust, you can use vanilla extract and you could add some vanilla extract to the condensed milk as well.
If you are using semi-sweet chocolate chips, you can cut the amount by using at leas 2 oz of unsweetened chocolate (Baker's). It is useful to know that 1 cup of chocolate chips = 6 oz. These are not vegan bars as far as I know.
INGREDIENTS:
Crust:
11/4 cups Gluten-Free Bake Mix 2, OR almond flour (300 mL)
1/3 cup butter, melted (75 mL)
Liquid sweetener to equal 2 tbsp sugar (30 mL)
1/8 tsp almond extract (1 mL)
Filling:
2 cups shredded unsweetened coconut (500 mL)
Blender Condensed Milk:
1/3
cup boiling water, OR more (75 mL)
4 tbsp butter (60 mL)
Liquid sweetener to equal 1 cup sugar (250 mL)
3/4
cup whole milk powder, OR cream powder (175 mL)
1/2
cup powdered sweetener, of choice (125 mL)
Topping:
1 cup sugarless chocolate chips (250 mL)
2 tbsp butter, melted (30 mL)
Liquid sweetener to taste
INSTRUCTIONS:
Crust: In medium bowl, combine Gluten-Free Bake Mix
3, OR almond flour. In small bowl, nuke
butter until melted. Stir in Liquid
sweetener and almond extract. Add to dry ingredients and mix well. Press crust into a greased 9-inch (23 cm) square glass baking dish.
Place in freezer while preparing the rest of the recipe.
Filling: In medium bowl, place coconut. Stir in condensed milk. Spread over chilled crust.
Blender
Condensed Milk: In blender, combine
boiling water, butter, liquid sweetener, whole milk powder and powdered
sweetener, or choice. Blend until
smooth. It must be very smooth. If not, add 1 tbsp (15 mL) hot water at a
time and blend again.
Topping: In small bowl, nuke chocolate chips and
butter together in 30 second increments, stirring in between until molten. Stir in liquid sweetener to taste. Spread over coconut layer. Chill.
Yield: 16 large bars
With/without
crust
282.1/210.9
calories
4.3/2.9
g protein
23.4/17.0
g fat
2.4/2.4 g fiber
6.2/4.4
g net carbs
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