Bounty Bars Recipe: Easy Homemade Chocolate Coconut Bars

These chocolate coconut bars recreate everything you love about a classic Bounty Bars recipe with easy-to-find ingredients and no baking. The smooth chocolate shell snaps around a thick coconut center, similar to homemade Mounds bars or old-fashioned Mounds candy. With just a few pantry staples, this recipe delivers homemade Bounty Bars that rival any store-bought version and work beautifully for gifting or freezing ahead.

This filling works because of one reliable ratio. The shredded coconut binds to the sweetened condensed milk in just the right proportion to keep the texture chewy but stable. Three cups of coconut to one can of condensed milk gives a firm, pliable mixture that stays shaped after chilling. That small pinch of salt makes a noticeable difference too. It balances the sweet milk and lifts the flavor of the coconut without making it salty.

Many Bounty Bars recipes call for unsweetened coconut. That’s fine if you want more control over sugar, but sweetened coconut provides structure and holds moisture. If using unsweetened, the mixture will need more liquid to hold together. Stick with the sweetened kind unless you’re adjusting the whole ratio.

Choosing Each Ingredient with Intention

The coconut must be shredded and sweetened. Flaked coconut or large ribbons fall apart and don’t bind as tightly. Stick with fine or medium shred.

Sweetened condensed milk gives more than sweetness. It supplies the stickiness needed to shape the bars without added butter or eggs. One full can is the perfect amount here.

A drop of vanilla extract deepens the flavor. Without it, the filling tastes flat. You don’t need much. Just half a teaspoon rounds out the edges.

Salt brings contrast. Even a small amount sharpens the flavor of the coconut. I’ve tested it both ways. Without salt, the filling tastes duller than expected.

The chocolate is flexible. I use semi-sweet or dark chocolate chips depending on who I’m making it for. For something closer to the original Mounds bars, use semi-sweet. Dark chocolate brings a stronger bite.

Adding just a tablespoon of coconut oil softens the chocolate slightly, so the coating isn’t too thick. It also makes the melted chocolate smoother and easier to dip. But it’s optional. Some batches I skip it.

You can see how this chocolate coating compares to the one I use in Chocolate Coconut Fudge, which sets a bit firmer and uses different proportions.

A Closer Look at the Coconut Filling

This mixture feels sticky when it’s right. If it’s too loose, the bars won’t hold their shape after slicing. You should be able to press it into the pan with a spatula, then flatten it with your hands. If the edges crumble when slicing, the mixture likely needs more condensed milk.

I always chill the mixture for 30 minutes before slicing. That short freeze gives the bars a cleaner shape. It’s tempting to skip it, but warm filling will smear and bend under the knife. Let it firm up.

This same coconut mixture forms the base of my Coconut Cheesecake Bars, where it’s used in a crust instead of a candy.

Step-by-Step: Chocolate Coconut Bar Process

After slicing, I freeze the bars again before dipping. This step helps the chocolate set faster and keeps the coconut from falling apart in the bowl. I dip using a fork and let the excess drip before placing each bar on a lined tray.

The chocolate should be fully melted but not piping hot. If overheated, it gets too thin and won’t coat evenly. Melt slowly in 30-second bursts, stirring in between.

I let the bars set in the fridge for at least 20 minutes. When the chocolate is no longer tacky and looks slightly matte, they’re ready.

This same setting technique works well for Brown Butter Coconut Blondies, where the top needs time to firm before slicing.

How to Know They’re Done

The chocolate should lose its shine and become firm to the touch. If it looks streaky, it may have been too warm during dipping. If the filling squeezes out when bitten, it likely wasn’t chilled long enough before slicing.

Set bars should snap slightly when cut in half. If they bend, either the chocolate is too soft or the coconut wasn’t mixed fully.

Fixing Common Problems

If the bars fall apart while slicing, try packing the coconut mixture tighter or chilling longer.

If chocolate pools underneath, it usually means too much was left on the bar during dipping. Tap the fork gently against the bowl before placing it on the tray.

If the chocolate coating cracks, the bars may have been too cold when dipped or the coating too thin.

To avoid sticking, always use parchment paper. I learned this the hard way with my first batch of Coconut Rice Pudding, which clung to the dish after chilling.

Swaps and Variations You Can Try

Try almond extract instead of vanilla for a more floral flavor. Use white chocolate instead of dark for a sweeter shell. Add chopped almonds before dipping to make a Mounds cookie-style bar. For a thinner coating, use more coconut oil when melting the chocolate.

For a stronger chocolate layer, use 3 full cups of chips and skip the oil.

How to Store Them for Best Texture

These bars keep well in the fridge for up to a week. I stack them with parchment between layers in a lidded container.

In the freezer, they hold their shape for up to two months. I freeze them flat on a tray first, then transfer to a freezer-safe box.

To serve, let sit at room temperature for 10 minutes. The chocolate softens just enough, but the coconut stays cold and chewy.

Helpful Tips from the Kitchen

Use a silicone spatula to press the filling flat. It sticks less than metal. Cut with a hot knife for cleaner edges.

Dip one bar at a time. Rushing leads to smears. Use a fork or two skewers for dipping instead of tongs. It gives more control. For kids, make mini versions using a small square cutter.

How to Serve These Bars

Pack into gift boxes with parchment dividers. Cut small and serve with espresso.

Use as a topping for ice cream. Slice into cubes and mix into yogurt.

Offer with fruit for a holiday snack plate.

Save This for Later

Pin this chocolate coconut bar recipe to your favorite dessert board to come back to it anytime. Leave a comment if you try a new variation or want help adjusting the ingredients. Let’s build out some coconut ideas together.