mounds bar recipe
The Best mounds bar recipe
The best part? They’re surprisingly healthy for a dessert. Made with whole wheat flour and a touch of honey, they’re lighter than most cookies or bars, but still packed with flavor. Plus, they’re great for sharing—whether it’s a potluck, a family gathering, or just a Sunday afternoon snack. My husband and kids swear by them, and honestly, I’ve never found a recipe that’s as satisfying yet so easy to customize. You can swap out the chocolate for peanut butter or add a sprinkle of sea salt for a little extra kick, and it still comes out perfect. It’s the kind of recipe that feels like a little love on a plate.
Classic Mounds Bar Recipe
A comforting baked dish featuring a tender dough layered with savory tomato sauce, perfect for family meals. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup cold butter, cubed
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1/2 cup shredded mozzarella cheese
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). -
2
In a bowl, mix flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. -
3
Roll dough to 1/4-inch thickness. Cut into squares and arrange on a baking sheet. -
4
In a pan, heat tomato sauce with garlic over medium heat until warm. Spread sauce evenly over dough. -
5
Top each square with a piece of mozzarella. Bake for 15 minutes. -
6
Reduce heat to 375°F (190°C) and bake for another 15 minutes until golden and bubbly.
🔧Equipment
- Mixing bowl
- Rolling pin
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Mounds Bar Recipe Works
❓ Frequently Asked Questions About Mounds Bar
How do I adjust the recipe for dietary restrictions?
You can easily adapt this Mounds Bar-inspired dessert for gluten-free or dairy-free needs. For gluten-free, use gluten-free chocolate chips or coconut oil instead of butter. For dairy-free, swap regular chocolate chips for dairy-free varieties and ensure your vanilla extract is also dairy-free. If you’re avoiding nuts, check the chocolate chips for nut-free certification, as some brands include traces.
What if I don’t have a double boiler or a heatproof bowl?
Skip the double boiler and use a microwave-safe bowl. Place it in a microwave-safe measuring cup filled with 1 cup of water. Heat the water until it simmers, then place the bowl inside. Microwave on high for 2–3 minutes, checking after each minute until the water steams but doesn’t boil. This method mimics gentle simmering safely.
How can I make the bars thicker or thinner?
For thicker bars, slightly underfill the pan—about 1/2 inch less than full—so the mixture spreads more during baking. For thinner bars, fill the pan completely and press the mixture evenly into the pan. Use a spatula to smooth the top before baking. Adjust baking time by 1–2 minutes if needed, depending on your oven.
Why did the bars crack or develop a grainy texture?
Cracks often happen when the chocolate isn’t fully melted or the pan isn’t preheated enough. To fix this, ensure your oven is preheated to 350°F (175°C) and melt the chocolate in a heatproof bowl over a double boiler or microwave method. Grainy texture usually means the chocolate wasn’t melted long enough or was overheated. Stir frequently while melting and avoid boiling.
Can I make this recipe ahead of time?
Yes, these bars taste even better the next day! Store them in an airtight container at room temperature for up to 5 days. If you want to freeze them, wrap individual bars in plastic wrap and then in foil to prevent freezer burn. Thaw at room temperature before serving.
