Homemade Bounty Bars

Homemade Bounty Bars

My latest posts are dedicated to my son’s food cravings. Homemade Bounty Bars are among David’s favorite guilty pleasures, fortunately they are quick and simple to make. It is important to use full fat desiccated coconut, the low fat variety will not do. As to the chocolate, I use alpine milk chocolate bars but you can pick your preferred type, just make sure not to add more milk than necessary or your bounty bars glaze may not harden sufficiently. But don’t worry…worst comes to worst you would have to lick your fingers.

Yields 15

2 cups of desiccated coconut
1 cup confectioners sugar
1/4 cup cream of tartar (optional)
1/2 cup condensed milk
200g milk chocolate
1 Tbs unsalted butter
2-3 Tbs milk

Make the filling: In a large bowl mix together the coconut, sugar and cream of tartar. Drizzle the condensed milk over and knead it gently into a thick dough. Wash your hand and oil them well with canola or sunflower oil. Roll the coconut mixture into 15 rolls, try giving them the shape and size of store-bought bounty bar. Arrange them in a baking sheet lined with parchment paper and put in the freezer for about 10 minutes while you are making the glaze.

Make the graze: Chop the chocolate, add 2 to 3 spoons of milk and melt it over a double boiler. Dip each piece in the chocolate then place it back on the parchment paper and chill until firm.

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