Bounty recipe
Homemade bounty bars - delicious, melt-in-mouth made with the goodness of desiccated coconut, the sweetness of condensed milk and enrobed in milk or dark chocolate.
Yield: 14 pieces
Calories: 275kcal
Materials
- 2.5 cups Desiccated coconut
- 1 cup Sweetened condensed milk
- 200gms Milk chocolate chips Alternatively, you can use dark chocolate chips. Also, you can use compound chocolate instead of choco chips.
Instructions
- In a large mixing bowl, add 2.5 cups of desiccated coconut and 1 cup of sweetened condensed milk.
- With the help of a spatula, mix both the ingredients until it is combined well and forms a dough-like structure.
- Take a small portion in your palms and check if it binds perfectly without crumbling into small pieces.
- Now, take a rectangular mould or cake tin or any tiffin box, line it with a parchment paper or butter paper.
- Transfer the desiccated coconut and condensed milk mixture in the lined rectangular box.
- With the back of the spoon or spatula, evenly spread the mixture in the box and smooth out the surface.
- Now, freeze this mixture for at least an hour or a couple of hours until the mixture turns firm and stiff.
- To make the chocolate coating, melt milk chocolate chips over a double boiler at a low temperature and stir to combine. Ensure no water gets into your chocolate, otherwise, it will seize.
- Keep stirring chocolate while melting to prevent it from burning at the bottom. Once all the chocolate is melted, remove the bowl from heat.
- Once the bounty bars have frozen, remove from the mould and slice it horizontally.
- 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.
- Smoothen the edges of each bar and you will get the perfect sized bounty coconut bars.
- Now, dunk the coconut bars in the chocolate with a fork to coat and place on a tray lined with baking paper.
- With the help of a butter knife, create 3 parallel lines on each bar, moving swiftly between them to create the iconic markings on top of the bars.
- Similarly, cover all the coconut bars in melted chocolate and place it on a parchment paper.
- Again refrigerate the chocolates until it is set (time will vary according to where you live, how warm is your house etc.) and ENJOY your homemade bounty bars!
Video
Notes
Few tips for making delicious bounty bars:
- Firstly, I would recommend you to use good quality of choco chips or chocolate compound made of good quality cocoa powder.
- The better the quality of choco chips the best will be the taste of bounty chocolate.
- You can store these chocolates in an airtight container for 3 - 4 days in the refrigerator. After that, it would start to dry & harden a bit.