Forget everything you know about Bounty Bars! I guarantee that you won’t want to buy a shop bought one ever again after making these bad boys! Super moist inside, these little bars of paradise will quickly become a firm favourite in your home. They’re dead simple to make, involve no baking and contain just FOUR ingredients! You ready??
INGREDIENTS (makes 16 small bars)
100ml Condensed Milk
75g Desiccated Coconut
200g Icing Sugar (sifted)
200g Dark Chocolate (you can choose milk if you’d prefer but I think it would make it a little too sweet… that might be your thing though 🙂 )
- Measure out 75g Desiccated Coconut and place into a large bowl with 100ml Condensed Milk and mix well together before adding in 200g Icing Sugar and mixing again until it all comes together and is well combined. The mixture will be thick and a little sticky, but not so much that you can’t handle it.
2. Form the mixture into a ball and place onto your worktop. Split into 16 pieces, rolling each into a ball and then into a squat sausage shape before placing onto a baking sheet. Once you’ve rolled them all, place the sheet into the fridge for an hour to firm up.
3. Once your hour is up lay out a piece of greaseproof paper onto your worktop (you’ll be placing your chocolate covered bars onto this in a minute) and place a baking sheet underneath.
4. Break up your 200g Dark Chocolate into small pieces and place into a microwaveable bowl and place into the microwave to melt. You should check the chocolate every 30 seconds for the first minute, taking the bowl out each time to give it a good stir.
5. Once your chocolate is melted, dip each of your little naked coconut bars into the bowl, ensuring that they’re completely covered in chocolate before removing and placing onto the greaseproof paper. Once you’ve done them all, place back in the fridge for another hour to harden.
Hints and tips
– Bars can be kept in a sealed container in the fridge for up to 5 days.
– For an extra Tropical hit, add some finely chopped glace cherries into the mixture at the very beginning.
Melanie, Food Adventurer