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Additionally, you can use milk chocolate or dark chocolate for the outer covering. Place into butter paper and mark 3 lines using a butter knife. 3 lines are marked to just mimic the store brought bounty bars. I hope you will try this bounty bars recipe and enjoy as much as we did.
Arrange on a lined baking tray or piece of greaseproof paper and allow to set in the fridge. The coconut will not go too firm but it will hold it's shape. Cool the melted chocolate slightly. If the chocolate is too hot then coconut bars will melt when dipped. Remove rectangles from the freezer. If you want to take your time, you can work with one rectangle at a time and leave the others in the freezer.
Recipe Notes
This will cause the filling to melt and fall apart. If you can't get your coconut and condensed milk rectangles to stay whole no matter how much you try, consider cutting them in half. This way you'll get bounty "bites" that will be just as delicious. Mix together the desiccated coconut and condensed milk. The mixture will be easier to shape after resting for a few minutes while the coconut rehydrates slightly. Divide into 10 equal balls then shape into a flat oval shape about 2 centimetres tall, just like a bounty bar.
Remove the coconut bars from the freezer. Use two forks to dip the bounty bars into the chocolate. Tap the forks against the edge of the bowl, to let the excess chocolate drip off.
Cheap treat
In my region it's not possible to buy condensed milk in any form. So, I mixed the shredded coconuts with some coconut butter and fresh cream and added just a bit of powder sugar. Then put them in the freezer and continued like in your recipe. They were fantastic, less sweet and less fat, just as we like it. Though to be honest I thought they were quite sweet even with 85% dark chocolate.
In the meantime, cut the chocolate into pieces and put ⅔ of it in a microwave safe bowl. Firstly, I would recommend you to use good quality of choco chips or chocolate compound made of good quality cocoa powder. Slice very carefully into 14 portions. Don’t rush this process as the bars may crumble. If it is crumbling a little too much, perhaps it needs more time to set. The filling mixture is too dry and falls apart when you try to do something with it.
Video version of Bounty chocolate bar
A chocolate bar would be perfect for this. You could add it in one chunk or in small pieces. Keep adding chocolate and mixing it in, until all of the chocolate has melted. Stop adding chocolate when it stops melting.
Remove from the baking sheet and place into a bowl for serving. The quantity of condensed milk and coconut may vary slightly based on the coconut used. Melt the chocolate in a double boiler setup or microwave until smooth and glossy. If you like homemade candies my chocolate truffles, bliss balls, chocolate biscuit balls, fruit and nut fudge recipes may interest you. I've never tried freezing them so I can't be a 100% sure but I think it would work well. I would freeze without the chocolate cover to be on the safe side.
If you’ve never had a bounty bar before, they are amazing, especially if you like coconut and chocolate. Bounty bars are a favorite in Canada. In the US they are called Mounds Bars or Almond Joy. Regardless of what their name is, they are delicious and such a perfect snack. Line a 20 x 20 cm baking pan with parchment paper.
Consider adding more condensed milk, but don't overdo it or you'll end up with a very sticky and gooey mixture. Place the mixture into the freezer for some time, but not for too long. The filling should have enough time to thicken, but shouldn't harden completely. Otherwise it will be too challenging and cold to work with. Around half an hour in the freezer should do the trick. I believe there’s a lactose-free sweetened condensed milk you can use, Nestle makes one, that’s the only option I’m aware of.
Spread the coconut filling evenly into the pan, pressing gently. Now prepare the melted chocolate by melting 300 grams of milk chocolate using the double boiler method. Do you think the mixture would hold? That's how we always made them when I was growing up.
Have to make an extra batch just to get one bite. Guess that’s why everyone loves them. Any suggestions on thinning the chocolate a bit to make dipping easier. My chocolate seemed kind of thick.
White chocolate covered Prestigio bars are abundant in Brazil, but not in North America. Ever since I can remember, I've had a major sweet tooth, especially for ice cream and chocolate. My North American favorites have always been Bounty bars, Reese's and Twix. I used to buy them 10 at a time until that day when I decided to read the ingredients list to find out what makes them so good.
The filling rectangles fall apart when dipped into the chocolate coating. It seems too much of an unrealistic daydream come true, but it is indeed possible. Keep in mind, you will only be using common ingredients, so your sweets will contain no artificial additives or taste-intensifiers. Long story short, I now only occasionally buy Bounty bars, Twix, and other common candy bars. I have done my research and experimented in the kitchen enough and now know how to make them at home.
I've tried both and I can't really decide which one I like best... This process is called tempering chocolate. It will allow the chocolate to have a glossy texture and to set correctly with a nice snap when you break it.
Shake a little to let the excess chocolate drip. Place on a sheet pan lined with parchment paper. Whatever you, don’t get your condensed milk and evaporated milk mixed up. I grabbed the wrong can and had a heck of a time getting them to set. After adding some more icing sugar, unsweetened coconut and some ground almonds though it all worked out.
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