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Copycat Chocolate Mounds Candy

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Copycat Chocolate Mounds Candy is based on the Mounds Bar. Four ingredients are all it takes to make the candy bar classic. Not exactly a copy-cat in looks but definitely in taste. Easy and perfect!

Copycat Chocolate Mounds Candy is lined up straight 4 x 4 o a white square plate and set against a red mat.

Chocolate Mounds Candy is inspired by the one and only original Mounds Bar. So simple and you don’t have to cook to any specified temperature either. How easy is that!

We are loving them so much and I’m afraid they won’t make it to the freezer. I’d better make more and get them in the freezer before these are all gone.

The old smoke and mirrors trick. That should work.

How Do I Coat Copycat Chocolate Mounds Candy with Chocolate?

  • The easiest way I’ve found is to use two forks.
  • I don’t use any oil in my chocolate to make it thinner because it still works great without it.
  • So I melt the chocolate in a bowl and place one ball in it at a time.
  • Start to roll it around with a fork until it’s coated.
  • Take another fork and lift, from underneath. This will also give you a chance to wipe, one swipe, across the bowl rim so that you can remove the extra chocolate from the bottom of the ball.
  • Place on a clean cooling rack and remove the forks.
  • You can see in the photos that there are a few spikes and swirls in the chocolate. That comes from manipulating the chocolate candy with forks. Pretty!

Chocolate Mounds Candy Balls recipe is based on the Mounds Bar. Four ingredients is all it takes to send you to chocolate ecstasy.

When I was young one of my favorite favorite candy bars at the movie theater was the Mounds Bar.

While waiting for the movie to start I read the wrapper – a lot. No cell phones back then.

So at an early age, I knew that Peter Paul Company was the manufacturer. I even knew they were in Connecticut. I mean I’m about eight years old!

You know what else they made? Almond Joy! Yep, read that wrapper too. I also have that copycat recipe. Just wait until you see what I did to Copycat Almond Joy Candy Bars.

Wait, it’s me that can’t wait. I need to show you. 🙂

Copycat Almond Joy Candy Bars are piled in a green jar with their googly eyes looking at you. Swirly chocolate hair and mouths are in scary and cuts poses.
 

I don’t know if I was an odd kid or not but I read the credits at the end of shows. At home too. Oh, yeah. Casper cartoons were produced by Harveytoons. I knew you’d want to know that.

Oh! You know what else is odd?

We use to go to the Lido theater in Newport Beach. Maybe one reason I kept my head down reading the wrapper is that they have a mural over all the walls and it was painted as if you were under the sea.

You know what was in that mural? Sharks! I would imagine the walls could come to life and the water and sharks would come crashing down on us. I loved that theater.

So, back to reality. While I was rolling up these sweet little balls I started wondering if Peter Paul was still the producer of Mounds bars and what their story is nowadays.

As soon as I could I checked out Wikipedia. To make a long story very short they started in 1929 and Hershey’s bought them in 1978. Boy! I bet they made lots of moolah!

Chocolate Mounds Candy thickly coated in chocolate and placed in perfect rows on a white square plate. Set against a bright red mat.

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What Do You Think?

If you take a photo of your deliciously perfect mounds candy I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

Chocolate Mounds Candy Balls recipe is based on the Mounds Bar. Not exactly a copy-cat but surely inspired.
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5 from 5 votes

Copycat Chocolate Mounds Candy

Chocolate Mounds Candy is based on the Mounds Bar. Four ingredients is all it takes to make the candy bar classic.
Course Dessert
Cuisine Candy
Prep Time 29 minutes
Cook Time 1 minute
Total Time 30 minutes
Servings 36 Balls
Calories 160kcal
Author Ginny McMeans

Ingredients

  • 1/2 cup dairy-free butter melted
  • 2 cups powdered sugar organic
  • 3 cups shredded coconut unsweetened
  • 16 ounces semi-sweet chocolate chips

Instructions

  • Place a piece of wax paper in a cookie sheet (baking sheet). Set aside.
  • Melt the dairy free butter in the microwave. It only takes seconds.
  • Mix the melted butter, powdered sugar and shredded coconut in a Large Mixing Bowl.
  • Roll into about 36 balls.
  • Place back into the large bowl and refrigerate for about an hour. Until firm for rolling in chocolate.
  • Melt the chocolate. You can use a microwave or over a hot water bath.
  • Roll each ball in the chocolate, quickly, and lift with two forks. Place on the waxed paper that is on the cookie sheet.
  • Fill up the pan. You may need more than one. Try not to let them touch.
  • Place in the refrigerator when all done so that the chocolate can harden.

Nutrition

Nutrition Facts
Copycat Chocolate Mounds Candy
Amount Per Serving (2 Candies)
Calories 160 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g25%
Sodium 42mg2%
Potassium 96mg3%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 14g16%
Vitamin A 5IU0%
Vitamin C 0.1mg0%
Calcium 9mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Keep them in a container in the refrigerator and place out to serve to company.

 

Chocolate Mounds Candy Balls recipe is based on the Mounds Bar. Not exactly a copy-cat but surely inspired.
 

 

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Chocolate Mounds Candy Balls recipe is based on the Mounds Bar. Four ingredients is all it takes to make a candy bar classic.

Reader Interactions

Comments

  1. Lesley

    this is amazing and super duper fast recipe… but only if you don’t eat all of the ‘coconut balls’ before getting the chocolate on them! I made an additional recipe in the hopes they will last in the freezer until Christmas.

  3. Dannii

    Every Christmas I say I am going to make my own chocolate and I never do. I’m going to have to give these a try.

  8. Blaez

    Hi. You forgot the r. It’s Harveytoons. I loved watching those growing up! Casper, Wendy, Richie Rich….Awesome cartoon shows and comics! Great sounding recipe…Can’t wait to try it!

  11. Ginny McMeans

    I totally understand Tessa. I had just commented on your first question and then saw this. That is great you are going to make them. The kids and instructors will love them. 🙂

  13. Tessa

    sorry for the silly question.. computer did not show all of the comments and replys .. now I see these are VEGAN!! totally scored and will be making them tonight for my daughter and her martial arts instructors who all happen to be vegan!
    Thank you .

  16. Dianne

    OK. Thanks for your prompt replies to my questions! I plan to make these candies soon.

  18. Dianne

    Thank you. Will the chocolate lose its gloss in the fridge, too, as it will in the freezer?

  19. Ginny McMeans

    Yes, that’s right Dianne. Becasue of the organic ingredients that is safe. If you don’t use organic then the preservatives would keep them even longer. Not sure how long on that though.

  21. April

    If you don’t want to use the butter you can use leftover mashed potatoes. Real good. I also add a little bit of almond extract.

  23. Faye R

    I love the mounds recipe and look forward to making them this Christmas. Can I make these a little ahead and freeze them? Thanks again.

  27. Ginny McMeans

    Julia! You made my day. I am working on one right now. It is a long process and my first draft is due Feb. 15th. Then they have to edit etc. but, believe me, you are on my list to contact when it comes out. Thank you so much!

  29. Deirdre

    What a wonderful recipie. Christmas visitors will include 1 Vegan and 2 Vegetarians so they can all share these chocolate mounds.
    Thank you for sharing.

  30. brookes

    melt 1/2 stick parafin wax with chocolate before dipping will help chocolate set quickly and make them shine like purchased does not affect taste

  31. cheri

    This is that very old Christmas recipe that many added the Marachino cherry in the center. JUST REMEMBER when adding the cherry make sure you let them drain well on a paper towel or cloth to get all the juice out or they will be soggy.

  34. Joanna Porter

    Years ago I delivered mail to an older couple who made this for Christmas every year. The only difference was they put a Marachino Cherry in the center. They were the best, but they would not give out the recipe to anyone. I will follow your recipe as is except for 1 or 2. Many thanks for the recipe, I’m heading for the store.

  36. Ginny McMeans

    It is just like the original. Love it. Earth Balance vegan butter is in lots of grocery stores now. I buy mine at Safeway. They don’t advertise it as vegan – it just is. 🙂 Oreo’s are vegan too! Yahoo!

  37. Robin

    I usually make these the traditional way using sweetened condensed milk because the texture was yummy, im not familiar with vegan butter, is the texture goimg to be the same or dryer?

  41. Ginny McMeans

    I think I would stick to Earth Balance. The ‘butter’ hardens up at a higher temperature and the oil might keep it too wet. I don’t think the flavor would matter at all especially since there is so much coconut in there anyway. If your house is coolish or if you keep the candy in the fridge then you could try the coconut oil. If you try it let me know what you think. 🙂

  43. Susan Barwis

    Can Coconut oil be substituted for the vegan ‘butter’? I have both Earth Balance ‘butter’ sticks and Spectrum organic coconut oil. Would the coconut oil add to the coconut flavor? The chemistry might be different… Just wondering. Thanks for this delightful source of creative and delicious vegan food ideas.

  44. Ginny McMeans

    Not boasting at all! I love all your ideas and input. Thank you so much and yes it is so much fun introducing people to wonderful vegan food (even if it isn’t always healthy). Ha! We are only human 🙂

  45. Helene

    these look great. I made a raw version of this recently, and another suggestion, which I did, is to roll each ball (or set of balls) in something different. As someone suggested already, I rolled some in chopped nuts, another set in coconut, some in chocolate ‘chips’ (broken off bits of a dark chocolate bar), and because I used almond meal (almonds ground down – you can buy in health food stores) – I rolled some in those. I don’t use sugar, but can roll a few in powdered sugar, as the recipe calls for using that. Mine looked really great! And people loved them. (sorry- usually don’t boast). It is fun, and people are shocked – in a good way – that vegan food can be beautiful and very tasty.

  55. Jasmine

    Made these the other day, I made a mistake though when reading the recipe and added too much sugar, than had to thin it down with a bit of coconut milk. Still came out great, just had more filling than chocolate and had to melt more chocolate. Oh well, operator error. I am not vegan, but a co-worker is and I wanted to make something she could enjoy at the potluck and these were a hit with everyone! (except the coconut haters, boo!)

  57. Ginny McMeans

    You can use regular butter. This is a vegan site so those are the ingredients I use. I think Earth Balance is sold in regular grocery stores now too. Thanks for your interest.

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