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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. It’s not exactly a copycat in looks, but definitely in taste. Easy and perfect!

Chocolate mounds candy ready 6


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

We love them so much, but I’m afraid they won’t make it to the freezer. I’d better make more and get them in the freezer before they’re 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 at a time.
  • Start to roll it around with a fork until it’s coated.
  • Take another fork and lift it from underneath. This will also give you a chance to wipe, one swipe, across the bowl rim to 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!
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Watch Me Make This Chocolate Mounds Candy Recipe

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

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!

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

Oh! You know what else is odd?

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

Do 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 rolling up these sweet little balls, I wondered 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 short, they started in 1929, and Hershey’s bought them in 1978. Boy! I bet they made lots of moolah!

Place in the refrigerator when all done so that the chocolate can harden

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.

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

Chocolate mounds candy ready 10

Copycat Chocolate Mounds Candy

Ginny McMeans
Chocolate Mounds Candy is based on the Mounds Bar. Four ingredients is all it takes to make the candy bar classic.
4.31 from 100 votes
Print Pin Recipe Save
Prep Time 29 minutes
Cook Time 1 minute
Total Time 30 minutes
Course Dessert
Cuisine Candy
Servings 36 Balls
Calories 160 kcal

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.
    Mix the melted butter powdered sugar
  • Roll into about 36 balls.
    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.
    Melt the chocolate
  • Roll each ball in the chocolate, quickly, and lift with two forks. Place on the waxed paper that is on the cookie sheet.
    Roll each ball in the chocolate, quickly and lift with two forks
  • 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.
    Place in the refrigerator when all done so that the chocolate can harden

Video

Notes

Non-dairy butter – the butter is a very important ingredient in the chocolate mounds. Not only does it give creaminess, but it also keeps all the things together. You can use unsalted or salted butter here. I advise using non-dairy butter over other ingredients, such as coconut oil.
Powdered sugar – I used organic powdered sugar as it has more benefits than granulated sugar. The powdered sugar gives a nicer texture, while the granulated sugar gives grittiness and that unpleasing cracking sound between the teeth.
Shredded coconut – I used unsweetened coconut. The chocolate mound candy has enough sugar in it, so any extra sugar will make it too sweet. Always choose an unsweetened version. You can use the shredded coconut as it is or toast it a bit for some extra flavor.
Semi-sweet chocolate chips – I use semi-sweet Vegan chocolate chips, as they are easy to locate in any store, plus they taste great. Also, any Vegan semi-sweet chocolate will work too. Just chop it before melting. If you prefer dark chocolate over semi-sweet, you can substitute it.
Recipe tips:
How to store chocolate mounds:
  • Store in an airtight container in a fridge, for up to 2 weeks. If you want to freeze the chocolate mounds, place them in a freezer-friendly container and freeze them for a month.
How to perfectly coat the chocolate mounds:
  • The key to nice coating is to have your chocolate melt perfectly. I melt mine in a microwave in 30-second intervals, stirring well after each addition, until the chocolate is melted all the way through.
  • Add prepared balls/mounds into the chocolate and lift it with a fork, leaving it to drip excess chocolate. Place the mound on the baking sheet lined with parchment paper. If your chocolate becomes thick and not runny through the process, heat it again.
  • Do not freeze chocolate mounds with chocolate on them, but put them in a refrigerator. The freezing will cause chocolate to “sweat” once removed from the freezer.

Nutrition

Serving: 2CandiesCalories: 160kcalCarbohydrates: 16gFat: 10gSaturated Fat: 5gSodium: 42mgPotassium: 96mgFiber: 1gSugar: 14gVitamin A: 5IUVitamin C: 0.1mgCalcium: 9mgIron: 0.9mg
Tried this recipe?Let us know how it was!

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Comments

    4.31 from 100 votes (89 ratings without comment)

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  15. 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.

  17. 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!)

  27. 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.

  28. 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 šŸ™‚

  29. 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.

  31. 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. šŸ™‚

  33. We use vegan butter because this is a vegan recipe. It is Earth Balance in the regular grocery stores. You can use any margarine or butter that you like.

  35. 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?

  36. 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. šŸ™‚ Oreo’s are vegan too! Yahoo!

  38. 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.

  41. 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.

  42. 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

  43. 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.

  45. 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!

  49. 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.

  50. You can but he chocolate won’t be as gleaming. You can also freeze the balls without the chocolate and then dunk them in chocolate up to a week before serving.