Pecan Mounds Candy Recipe

This Christmas candy recipe is similar to a Mounds candy bar, but with pecans and milk chocolate instead of dark chocolate.

Winter 2015

  • Pecan Mounds
    These candies include coconut and pecans, and can made into balls or layered in liners.
    Photo by Linda Smith
  • Pecan Mounds

Yield: About 1 dozen candies

While candy isn’t necessarily difficult to make, many recipes are time consuming, so allow plenty of time.

For the candies that are dipped in a flavored coating, such as melted chocolate or peanut butter chips, do not omit the shortening. The shortening is what makes the coating set and harden on the candy. Also, don’t use butter in place of shortening, or it will be oily. When my mom first started making candy, all the recipes called for paraffin wax, which is no longer recommended, so now she uses vegetable shortening, with great results, even though it’s not the healthiest choice.

If you’d rather not use shortening, an online search suggests substituting melted almond bark or candy melts for the baking chips and shortening. Feel free to research it further for additional options and suggestions, as well as comments and results from those who have used these substitutions.

Pecan Mounds
These candies are similar to a Mounds candy bar, but with the addition of pecans, and made with milk chocolate rather than dark chocolate. They will keep up to 5 days in an airtight container, at room temperature, before they begin to dry out.


• 4 cups flaked coconut
• 1 cup chopped pecans
• 1 cup sweetened condensed milk
• 1 bag (12 ounces) milk chocolate chips
• 2 tablespoons shortening


1. In a bowl, mix together coconut, pecans and sweetened condensed milk. Cover and chill for at least 30 minutes.

2. In the top of a double boiler set over gently boiling water, heat chocolate chips and shortening until melted and smooth.

3. With a teaspoon, place a thin layer of chocolate mixture in the bottom of miniature muffin cup liners. Top with a spoonful of coconut mixture, and cover with a generous layer of chocolate mixture. Let stand at room temperature for at least 2 hours to allow chocolate to set and harden.

4. Store in an airtight container.

Note:To make these candies into balls rather than in muffin liners, make the coconut mixture as directed above. After mixture is chilled, roll into balls, and place on cookie sheets lined with waxed paper. Refrigerate for at least 30 minutes. Melt chocolate chips and shortening as directed above, and dip balls. Place back on cookie sheets, and let stand at room temperature for several hours, until chocolate is set. Store in an airtight container.

Make sure to stock up on holiday goodies this year! See Easy Christmas Candy Recipes and Holiday Cookie Recipes for more ideas.

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