Bounty recipe Easy No-Bake Coconut Bounty bars

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• Make your favourite chocolate bars at home from Bounty to Twix
• recipe card for bounty chocolate recipe:
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• Easy Homemade Bounty Bars aka Mounds (step-by-step recipe)
• bounty chocolate recipe
• How to make bounty: with these tips and tricks you will succeed in making the coconut chocolate bars

I still remember my school days and especially the summer holidays. During my summer holidays, my uncle and aunt use to travel india from the uk and canada. Well, i was really looking forward to meeting them but i was also eagerly waiting for the overseas chocolate bars from them.

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

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.

recipe card for bounty chocolate recipe:

I would only freeze the coconut/condensed milk bars and cover them with chocolate when you're ready to eat them. Depending on how dry your shredded coconut is, you might need more or less liquid for the coconut mixture. If your coconut mixture is too dry, add a little milk. If the mixture is mushy, add some more shredded coconut.

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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Place shredded or desiccated coconut in a bowl. To that, add sweetened condensed milk and mix well. If you try to shape the mixture, it should hold well. You can adjust the quantity of coconut or condensed milk slightly to get the desired consistency. You can use milk or dark chocolate as you prefer. I bought a pack of desiccated coconut and immediately reminded of these tasty bounty bars recipe I read in a magazine.

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.

This looks exact replica of bounty bar. I just want to ask if i can use the condensed milk or the sweetened one. Turn up the heat to medium and simmer for three minutes but don’t let it burn. Turn off the heat and quickly whisk in the bicarb. The mixture will turn into a foam. Pour into your lined tray and leave to set.

Next time I'll probably do them with 50/50 sweetened / unsweetened condensed milk. And since they only keep 5 days I would probably also do them with fresh grated coconut. I always have some dark and milk chocolate compounds and other baking materials at home. Fortunately, I had half a packet of desiccated coconut available in my pantry. Bounty bars ready for the birthday. It tasted so damn good that it got finished in just one day.

The combination of these 2 makes it more special and tastier. Bounty chocolate 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.

chocolate coconut bars

Moist coconut filling and tender chocolate coating – doesn’t it sound like an irresistibly delicious temptation?! Not without reason, the famous coconut chocolate bars, which consist of exactly this combination, are so popular everywhere. A detailed bounty recipe with exact quantities and step-by-step instructions can be found below.

Very tasty and yes they do taste like the actual Bounty bars. Powdered Sugar – This is the same as icing sugar or confectioners sugar. I’d say this ingredient is optional, and only add it if you like your chocolate bars on the sweeter side. Otherwise it can be skipped because the sweetened condensed milk will provide enough sweetness to the bounty bars.

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.