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Published: . Last Updated: by: Ginny McMeans
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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 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, 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.
Table of Contents
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!
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 is because they have 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 very short, they started in 1929, and Hershey's bought them in 1978. Boy! I bet they made lots of moolah!
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.
📋 Recipe
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.
4.37 from 96 votes
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Prep Time 29 minutes mins
Cook Time 1 minute min
Total Time 30 minutes mins
Course Dessert
Cuisine Candy
Servings 36 Balls
Calories 160 kcal
Ingredients
- ½ 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.
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
Ligia Lugo
It doesn't have to be, just use regular butter if you'd like. Some chocolate chips are naturally vegan, but if your choice option is not and you aren't concerned with it being vegan, use whichever you prefer.
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