No Bake Mounds Roll
I think there are two types of people in this world: those who love and those who can’t stand coconut. Well, I am team coconut here. Give me a Mounds bar, and I am a happy girl. But even better, give me this homemade no-bake Mounds roll, and I will be your best friend! Chocolaty and full of coconut filling, you must try it if you are a coconut fan like me!
Being a food blogger and getting to cook for a living is a blessing, especially since I love to get creative in the kitchen. I remember when I first made this recipe in 2013. Since then, it’s been a family favorite, and my kids have always asked for it. I also worked my magic on some healthier Twix bars with peanut butter; you should check them out.
Table of contents
This No-Bake Mound Roll takes only 30 minutes to make! It’s dense, chocolatey, filled with creamy coconut, and so rich and tender that it melts in your mouth. Bonus points for not having to turn on the oven! This kind of recipe is my favorite to make with kids; they love the easy and fun process and the delicious result. Also, add some almonds on top and make this into a no-bake almond joy roll!
Why you will love this recipe
- It has all my favorites: This recipe combines delicious chocolate, creamy coconut, and sweet cookie crumbs for a yummy candy dessert.
- It is so fast: It takes me less than 30 minutes to whip up this delightful treat and put it in the fridge to chill.
- It is less expensive to make: Because it requires only a few ingredients, it is less expensive than buying something similar.
- I can make it better: I can control precisely what goes in and make it taste better by using my own ingredients.
What you will need
- Cookie crumbs – I prefer to use vanilla wafers and grind them in my food processor. They should be completely ground into a fine powder. Graham cracker crumbs also work great.
- Cocoa powder—I highly recommend natural unsweetened cocoa for this recipe. It is rich and flavorful, perfect for this candy roll.
- Sugar— I use granulated sugar to make the sweet syrup and powdered sugar in the coconut filling.
- Sweetened coconut flakes – This is perfect for the characteristic sweetness of the coconut filling in the original candy bar.
- Unsalted butter—The butter should be softened to room temperature before being combined with powdered sugar for a smooth, creamy texture.
- Sweetened condensed milk – A key ingredient here to add that gooey sweet texture to the filling.
How to make
Crumbs: First, if using cookies, I turn them into crumbs.
Combine: I combine cookie crumbs and cocoa in a large bowl until well-mixed.
Syrup: I stir the granulated sugar with one cup of warm water in a small bowl, heating it in the microwave for up to a minute until it dissolves and thickens into a syrup.
Mix: I pour it into the crumb mixture and work it in with a fork before using my hands to form a dough. It should be easy to work with. I usually have to add one or two tablespoons of warm water to make it wet enough. It has to be soft and pliable, like play dough.
Roll it out: Now, I lay a piece of plastic wrap about 16 inches long on the counter and put the dough in the middle. Using a rolling pin, I roll it into a rectangle about 10 inches by 12 inches and use a knife to trim the edges.
Mix the filling: Next, I use my electric mixer to beat the butter and powdered sugar until fluffy, scraping the sides as needed. Then, I add the condensed milk and stir that in. I use a spatula to fold in the coconut flakes.
Spread: I spread the filling onto the cookie dough sheet.
Roll, chill, and serve: Starting from the closest edge, I roll the cookie dough using plastic wrap to make a log. I leave the plastic wrap on it and chill it for at least an hour before slicing it to serve.
Expert tip
How to make the dough soft
The most important part of this recipe is making the dough soft enough to roll it out. If not enough moisture is added, it tends to dry out and crack. My recipe calls for one cup of warm water. However, in my recipe steps, I also mention adding a bit more water as needed. This is important as the dough needs to be pliable, like cookie dough. It will crack too much if the texture cannot be worked with.
After mixing in the cup of water and kneading it, I suggest adding more warm water, a tablespoon at a time. Make sure it is warm. Cold water tends to make the dough even harder to work with. Keep kneading it and adding a tablespoon at a time until it is similar to play dough in texture. But don’t add too much, or it will be too sticky.
More tips to consider
- After topping it with the coconut mixture, roll it in the plastic to prevent it from sticking to your hands.
- Also, keep it in the plastic wrap. I store mine that way until it is gone to prevent it from drying out.
- Do not add too much coconut filling, or it will be hard to roll. Spread a thin layer and stop about ½ inch from the ends.
- Use sweetened coconut flakes for this recipe, not dried shredded coconut.
- Make sure the cookie crumbs are ground into a fine powder. If possible, use a food processor or blender.
- Sweetened condensed milk is essential for this. Do not use regular milk or evaporated milk.
Recipe variations and add-ins:
- Almond Joy: To make this bar like its “brother” bar, I add crushed almonds on top with an extra drizzle of chocolate to help them stay on.
- Caramel sauce: For a more decadent candy, I sometimes use my rich and thick caramel sauce instead of condensed milk.
- Peanut butter: These yummy candy bites taste even more delicious with a peanut butter layer. My son loves them this way. Just be sure not to make the layer too thick, and do not use natural peanut butter, or it will get oily.
- No coconut: Those who cannot tolerate coconut but like the idea can use chopped almonds. The flavor is not the same, but the texture is similar and tastes more like an Almond Joy.
- Fruity flavor: Sometimes, I add a thin layer of fruit jam to give this candy a nice pop of fruitiness. My favorite is strawberry.
Serving suggestions:
Making homemade candy is always fun as long as it is simple. These candy rolls can be made and ready to eat in about an hour so I can fix them with the kids. We can enjoy them after lunch with my strawberry bacon grilled cheese sandwiches. These unique grilled cheese sandwiches are my kids’ new favorites, with lots of gooey cheese, crunchy bacon, and sweet strawberries.
My kids are huge fans of hot chocolate, so serving it with my homemade peanut butter hot chocolate is their favorite combo. I like mine with a creamy London fog latte, and it’s fall season, obviously with my pumpkin spice latte. I also like to pack a few slices in their lunch boxes; this is always a pleasant surprise that they enjoy.
How to store leftovers:
- Refrigerate: Leftover candy can be kept in the fridge for up to a week and wrapped tightly in plastic wrap. I also like to put it in a Ziploc baggie.
- Freezing: Freezing is not recommended. It will just crack and break.
Frequently asked questions
This happens if too much water is added to the dough. As stated in the recipe, I first use a cup of water to start it. After mixing that in, I can tell how much more water I need. But if I need more, I only add a tablespoon at a time and knead it thoroughly before adding anything more. Once it is easy to work with, no more water is needed. If too much is added, adding more cookie crumbs is the only way to fix it.
The filling is made of just three ingredients, so messing that up is pretty hard. But sometimes, there is an error with the measuring or ingredients. For example, the filling will be too runny if evaporated or whole milk is used instead of sweetened condensed milk. Also, do not use shredded coconut instead of coconut flakes. And do not beat the butter and sugar too long.
It may not have been moist enough when it was rolled. As I explained above, the dough should feel like play dough and should be easy to work with. If it cracks too much when rolling out, add another tablespoon of water and roll it out again. Also, do not add too much coconut filling. Too much will make the roll crack. Also, make sure the cookie crumbs are extra fine.
More no-bake recipes to try
No Bake Mounds Roll or Almond Joy Roll
Ingredients
- 3 cups graham cracker crumbs or cookie crumbs
- 1 tablespoon sugar optional
- 4 tablespoons unsweetened cocoa powder
- 1 cup water warm
- 10 ounces sweetened coconut flakes
- 1 stick unsalted butter room temperature
- 1/3 cup powdered sugar
- 1/2 cup sweetened condensed milk
Instructions
- If using cookies, place them in the food processor and pulse until they reach a fine, cornmeal-like texture.
- Same for the graham cracker crumbs, even if you use the crumbs, not the sheets, add them to the food processor and pulse until you get a fine, corn meal like texture.
- Add the fine crumbs to a large mixing bowl, add the cocoa powder and mix.
- In a small bowl mix water and sugar and microwave for 1 minute to create a syrup., stir to dissolve the sugar. Add the syrup to the crumb mixture and using a fork start mixing until combined.
- Using your hands, knead the mixture until they form a non-sticky, easy-to-work dough; if needed, add more warm water, one tablespoon at a time; the texture of the dough should resemble play dough. Roll it into a ball. It should be easy to work with it, like with cookie dough.
- Lay plastic wrap on the counter, place the cookie dough ball in the middle and using a rolling pin, roll it into a thin rectangle, it should be roughly 14 inches long. Mine was 10×12 inches. Don't worry if the rectangle breaks into some spots, just take the broken pieces and press them into place with your fingers. The dough will have a play dough texture, so it's really easy to work with. Using a knife trim the edges.
Coconut filling:
- In the bowl of an electric mixer, or in a medium bowl using a hand mixer, beat together butter and powdered sugar until fluffy, for 1-2 minutes. Scrape the sides of the bowl, add the condensed milk and mix until combined.
- Using a spatula stir in the coconut flakes.
- Transfer the coconut mixture onto the cookie dough sheet, distribute it in an even layer, ½ inch from the edges. Starting from the edge that is facing you, using the plastic wrap, start rolling the cookie dough sheet with the coconut mixture into a log. Press well to form a log, cover in plastic wrap and refrigerate for at least 1 hour before serving.
- Do not remove the plastic wrap, store the roll in it, unwrap and slice only as much as you need to prevent it from drying out.
- Enjoy!
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