Name: 3-Ingredient Mounds Bars – 3 Ingredient Dessert Recipes Easy
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 2 cups sweetened shredded coconut; 2/3 cup sweetened condensed milk; 2 cups semi-sweet chocolate chips

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These 3-Ingredient Mounds Bars are a go-to when I want something sweet, fast, and dangerously easy to make. I mean, who knew that shredded coconut, sweetened condensed milk, and chocolate could work together this well? They come together in under 30 minutes, and every bite tastes like a vacation in your kitchen. I started making these during a lazy Sunday afternoon when I was out of snacks and way too comfy to hit the store. They’re chewy, chocolatey, and surprisingly satisfying—kind of like a candy bar’s laid-back cousin. And honestly, when your only challenge is not eating them all in one sitting, I’d say that’s a pretty good problem. This recipe checks all the right boxes: minimal ingredients, quick to prep, and a hit with everyone. It fits right into that sweet spot between indulgent and simple. So if you’re after a no-fuss dessert that delivers, you’re in the right place.

1) Key Takeaways
2) Easy 3-Ingredient Mounds Bars Recipe
3) Ingredients for 3-Ingredient Mounds Bars
4) How to Make 3-Ingredient Mounds Bars
5) Tips for Making 3-Ingredient Mounds Bars
6) Making 3-Ingredient Mounds Bars Ahead of Time
7) Storing Leftover 3-Ingredient Mounds Bars
8) Try these Desserts next!
9) 3-Ingredient Mounds Bars
10) Nutrition

1) Key Takeaways

You only need 3 ingredients to whip up a batch
Perfect make-ahead treat for parties or lazy weekends
Chocolate-dipped coconut bliss that stores well in the fridge
No complicated prep, no fancy tools needed

2) Easy 3-Ingredient Mounds Bars Recipe

There’s something deeply satisfying about simple recipes that hit the sweet spot without a fuss. These 3-Ingredient Mounds Bars are everything I love in a treat: no baking, no guesswork, just straight-up chocolate-coconut joy. This recipe brings out the best in basic ingredients and, frankly, saves the day when cravings strike.

I’ve made these on stormy days, birthday mornings, and once while babysitting twin toddlers. The process never lets me down. Whether you’re short on time or just don’t want to deal with a dozen measuring cups, this one’s for you. You’ll find that the rich chocolate shell complements the soft coconut center beautifully.

And hey, I’m calling it what it is. A 3 ingredient dessert recipes easy enough for anyone to pull off. Add it to your go-to list for sweet treats with only 3 ingredients and thank me later when your kitchen smells like a candy shop.

3) Ingredients for 3-Ingredient Mounds Bars

Sweetened Shredded Coconut: This is the base. It’s chewy, sweet, and holds everything together. Make sure to use the sweetened kind for the classic taste and texture. The unsweetened stuff won’t give you the same soft bite.

Sweetened Condensed Milk: This acts like magic glue. It pulls the coconut into one big, sticky family. It also adds creaminess and a deep sweetness that plays well with the chocolate. It’s a pantry hero in this recipe.

Semi-Sweet Chocolate Chips: These melt into a smooth coat that locks in all the goodness. I go for semi-sweet because it balances out the other two ingredients. You can use dark chocolate too if that’s your thing.

4) How to Make 3-Ingredient Mounds Bars

Step 1. Preheat your oven to 350°F. Line a baking sheet with parchment paper. That’s your nonstick insurance right there.

Step 2. In a bowl, stir together the shredded coconut and sweetened condensed milk until everything’s evenly coated. You’ll know you’re done when the mixture looks sticky and holds its shape.

Step 3. Scoop out portions and shape them into little bars or mounds. Lay them out on your baking sheet. Give each one its own space so they don’t become coconut neighbors.

Step 4. Bake them for around 10 to 12 minutes. The edges should be golden. Let them cool completely before you move on.

Step 5. While they cool, melt the chocolate chips in the microwave. Use short bursts of 30 seconds and stir in between. You want it smooth, not scorched.

Step 6. Dip the cooled bars into the chocolate. Cover them completely and place them back on the parchment. They’ll look glossy and smell incredible.

Step 7. Let them set until firm. Stick them in the fridge if you’re feeling impatient. You now have yourself a batch of easy dessert recipes that could pass for candy shop quality.

5) Tips for Making 3-Ingredient Mounds Bars

Use a cookie scoop to get evenly-sized portions. That way, every bite has the same chewy-to-chocolate ratio. If you don’t have one, just eyeball it. We’re not entering a baking contest.

Don’t skip the cooling time. It might be tempting to dip while warm, but patience pays off. The chocolate clings better and sets smoother on a cool base.

If you want to dress things up, sprinkle some sea salt on top while the chocolate is still wet. It adds a little crunch and takes the flavor to the next level. This small trick turns simple homemade sweets into something that feels a bit more special.

6) Making 3-Ingredient Mounds Bars Ahead of Time

This recipe is perfect for prepping ahead. I often make a batch at night and by morning they’re ready to pack for lunches or stash for afternoon pick-me-ups. They hold up really well in the fridge and still taste fresh a few days later.

If you’re making them for a party or get-together, make a double batch. These go fast. People think you spent hours making them because they taste like store-bought bars, only better. You’ll get asked for the recipe. Just smile and nod.

The beauty of this recipe lies in its low-maintenance nature. Once they’re cooled and dipped, they’re good to go. That makes them perfect for anyone juggling kids, work, or just not in the mood for a long kitchen session. Quick and easy sweet recipes like this don’t come around often.

7) Storing Leftover 3-Ingredient Mounds Bars

I store mine in a sealed container in the fridge. They last about a week, though they’ve never actually lasted that long at my house. The chocolate keeps its snap and the coconut stays soft.

If you’re stacking them, add a sheet of parchment between layers to avoid sticking. That way you don’t end up peeling chocolate off one to unstick it from the next. Annoying, but fixable.

Want to keep them even longer? Toss them in the freezer. They thaw quickly, and honestly, they taste amazing straight from the freezer too. I won’t judge.

8) Try these Desserts next!

9) 3-Ingredient Mounds Bars