Chocolate Mounds Candy is based on the Mounds Bar. Four ingredients is all it takes to make the candy bar classic. Not exactly a copy-cat in looks but surely inspired. Easy and perfect!
Chocolate Mounds Candy recipe 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.
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.
I don’t know if I was an odd kid or not but I even read the credits at the end of the show. 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 because they had 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!
Copycat Chocolate Mounds Candy
- 1/2 cup dairy-free butter, melted
- 2 cups organic powdered sugar
- 3 cups unsweetened shredded coconut
- 16 ounce package semi-sweet chocolate chips
Place a piece 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.
Keep them in a container in the refrigerator and place out to serve to company.