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Mountain Bars

Chances are, unless you live in Washington state, you have no clue what a Mountain Bar is. Let me enlighten you!

Mountain Bars are made by a company you may have heard of, Brown & Haley. They make that little candy bar called Almond Roca. They used to sell Mountain Bars all over the place (at least in California), but I haven’t seen them in years. My mom loved them when I was a kid, and I always remember the little blue wrappers in her candy stash.

I had an uncle who lived in Tacoma, just outside Seattle, where Brown & Haley is. They have this little teeny store under a freeway overpass where you can buy their candy in bulk. My uncle would come stay with us for two weeks every summer and he would always have a case of Mountain Bars (that is a lot of candy!) in his luggage along with his “borrowed” hotel towels. I would eat handfuls and handfuls of Mountain Bars, until I was sick from them.


Mountain Bars

A mountain bar is a candy bar that looks like a mountain. The outside shell was milk chocolate  with finely chopped peanuts and the inside was pure sugary vanilla heaven. Almost like a vanilla nougat, but a little smoother.

I have been wanting to make Mountain Bars for my mom forever. This Christmas I decided to give it a go, and I’m so glad I did. These are really easy to make, even though they have a few steps.

The center is a candy made of butter, powdered sugar, and vanilla. It’s really a soft nougat that I could have eaten with a spoon.

And then it’s dredged in chocolate mixed with peanuts. Could there be anything better?

Even if you’ve never heard of a Mountain Bar before, you need these in your life. Or, if you’re lucky and live in Tacoma, drive down to that little offramp and get a box for me, mmkay?

Mountain Bars

Oh, and they make a peanut butter version of Mountain Bar too. Stand by…

Mountain Bars

Mountain Bars

5 from 4 votes
A copycat candy bar with a sweet creamy center
Total Time 3 hours
Yield 24 servings
Serving Size 1 serving


  • 1/4 cup butter softened
  • 1/2 teaspoon vanilla paste or extract
  • 1/8 teaspoon salt
  • 1/3 cup sweetened condensed milk from a 14 ounce can
  • 2 1/2 cups powdered sugar
  • 1 bag chocolate melts or almond bark 12 ounces
  • 1/2 cup finely chopped peanuts
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  • Beat butter, vanilla, salt, and sweetened condensed milk in a large bowl with an electric or hand mixer. Slowly beat in powdered sugar until mixture comes together. You should be able to form balls of candy that hold together.
  • Drop tablespoon sized balls (rolled) onto a wax paper lined cookie sheet. Chill until ready to use, at least 30 minutes.
  • When ready to make candy, line a new cookie sheet with wax paper. Melt your chocolate according to package directions. If it’s cold in your kitchen, it might be helpful to line an electric griddle with an old kitchen towel on low heat (about 200 degrees) and place the bowl of melted candy on top. It keeps the candy warm for you.
  • Place 1 teaspoon of chocolate evenly spaced on the prepared cookie sheet, one for each ball of candy you made. Spread it slightly. Place a rolled ball of candy in the center of each teaspoon of chocolate.
  • Mix the chopped peanuts into the remaining chocolate. Cover each ball of candy with 1-2 teaspoons of peanutty chocolate. Use your spoon to spread it so that the chocolate top meets the bottom under the ball, to seal. Chill to harden.

Recipe Nutrition

Serving: 1serving | Calories: 80kcal | Carbohydrates: 15g | Protein: 0.4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 33mg | Potassium: 17mg | Sugar: 15g | Vitamin A: 70IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.02mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Like Candy Recipes? Check out my Candy Pinboard or these sweet copycat treats:

100 Grand Fudge

100 Grand Fudge

Almond Joy Mountains

Almond Joy Mountains

Homemade Twix by Miss Candiquik
Biscoff KitKats by The Domestic Rebel
BoBerry Biscuits Copycat by Something Swanky

Thanks for reading!

Last Updated on March 9, 2024

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. I made this recipe they were great, but i do still order boxs of the old mountain bars from shipping is rough since i live in Alaska $60 worth of bars cost me $210 in shipping!

  2. I find it easier to melt the chocolate and dip the bottoms of the mountains before adding the peanuts and covering the tops. I’ve made these many times. Everyone loves them. Thank you for this recipe!

  3. I made these for my dad’s birthday since I can’t find them anywhere and he loves them.
    I halved the recipe and got 7 “bars” using a 1T cookie scoop. After I scooped them, I formed them gently with my hands to get the shape I wanted. I froze them on parchment paper and then used the same parchment to put the chocolate down, place the filling on top and cover with more chocolate. It worked perfectly since the chocolate hardened quickly. They turned out just like I remembered. Thank you!

  4. I live in Portland OR and these are my favorite candy bar. I love the plain (vanilla). Mom’s favorite was cherry. So hard to find now, but when I do, I kind of go crazy. I can’t wait to try these%

  5. I lived in Spokane, wash. Moved down south and no one knows what mountain bars are either. My father used to mail me cases of them for Christmas. I always shared ( except for the cherry). I’ve just found a recipe for them that’s so close, you can’t tell the difference. It’s a southern candy called, Old Fashion Cherry Mash Chocolates, there delicious, look the recipe up on Pinterest. You won’t be disappointed !!!!!!