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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.
These bars also freeze well, so make a double batch and freeze them, they make a great snack for when you have a sweet tooth. Melt the chocolate, either on the hob or in the microwave, and allow to cool. Spoon the chocolate over the coconut bars and leave on a wire rack to harden. Place a plate under the wire rack to catch excess chocolate. Once a little set, put onto some greaseproof paper and place in the fridge to set. Grab handfuls of the coconut mixture and shape into bars - you can make them as big or as small as you like.
Make your favourite chocolate bars at home from Bounty to Twix
If you prefer to melt chocolate on the stove top, place a heatproof bowl over a small saucepan filled with simmering water. On low heat, stir chocolate until melted, ensuring the chocolate does not make contact with water and steam whilst melting. And same question for the chocolate. Can I use dark chocolate instead of milk chocolate. The better the quality of choco chips the best will be the taste of bounty chocolate. Smoothen the edges of each bar and you will get the perfect sized bounty coconut bars.
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.
recipe card for bounty chocolate recipe:
Honestly speaking, these store-bought chocolates are high in sugar content, high in glucose & corn syrup, this makes it addictive. Moreover, it is unhealthy for everyone especially kids, obese people and also diabetic people. Add the butter mix to the flour mix and combine to make a smooth dough. Pop on a lined tray into the oven for 30 minutes at 160C/gas mark three.
There were specific and particular bars which i was keen and interested in and bounty bars were one of them. Being a south indian, coconut and coconut-based recipes and desserts were an integral part of our cuisine. But the chocolate coconut bars were something special. Perhaps it was due to the moist coconut bars and the super creamy chocolate coating. Maybe if it was just the coconut or even the chocolate bars, it may not have got the same attention.
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Another option is to add more coconut. If you have a very sweet tooth, then you should consider using sweetened shredded coconut for this recipe. Add about 100 grams of chocolate that has already been tempered.
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.
With the back of the spoon or spatula, evenly spread the mixture in the box and smooth out the surface. Just go to sunsavers.co.uk or find “Sun Savers” in the app store to get started. Easy to make yourself with just a few ingredients. Also, to hasten the process of cooling in the refrigerator, you can deep freeze for 15 to 20 minutes. Now transfer the mixture to a plate and cool slightly.
Then added the grated coconut and used semi-sweet, non-dairy chocolate to coat. Have you made bounty bars yourself using this recipe? Right, I moved to Japan from the UK 2 years ago, and they don’t have anything like Bounty here. I tried this recipe today, for myself and my kids. The only difference in my preparation was that I used sweetened condensed milk, and just didn’t add the sugar. This recipe for 3 ingredient homemade Bounty bars shows you how easy it is to recreate this much loved chocolate bar at home.
bounty bar recipe
Now, it is time to put our mouth-watering creation together! Take out the filling from the freezer. Use two forks to hold and dip the filling into the chocolate.
If I try them again I think I will use some kind of molds and freeze longer than 20 minutes. Will also add some coconut oil to the chocolate to thin it out a bit. I've never tried so I'm not sure.
Instead of milk chocolate, dark chocolate works for the glaze. Form small bars from the coconut mixture and put them in the freezer for 1 hour. Instead of milk chocolate, you can also use dark chocolate for the glaze. Most likely the reason for this is too much coconut.
Once all the chocolate is melted, remove the bowl from heat. Note the detailed tips and tricks for making bounty bars at the top of the post. Repeat the previous step to add a second layer of coating to the treats. Place the chocolate into the second pot . Before this, break the chocolate into smaller pieces to make melting easier. The powdered sugar is optional if a sweeter chocolate bar is preferred.
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