Bounty bars: homemade chocolate coconut treats!
If you love desiccated coconut and chocolate and are a fan of store-bought Bounty bars, then why not have a go at making your own?
Ingredients (makes 14-28 bounty bars depending on how big you choose to make them)
- 225 g/ 8 oz fine desiccated coconut
- 55 g / 2 oz caster sugar
- Approx. 10 tbsp / 200 g condensed milk (sorry for the “approx.” quantities – I’ll explain below)
- 340 g / 12 oz chocolate of your choice for coating
- Optional 40 g / 1.5 oz white chocolate for final decoration
Put the desiccated coconut and sugar in a large bowl. Add the condensed milk and stir through. My original recipe only called for 4 tbsp but this wasn’t enough to make the dry ingredients cling together. So my advice would be to start with 10 tbsp, approx. 200 g of condensed milk (which is half the “normal” sized tin you get here in the UK), stir it through and if you think the ingredients still aren’t holding together, add more.
If you’re not sure whether you’ve added enough condensed milk, try picking up a palmful of the coconut and pressing it into a ball shape. If the coconut crumbles and refuses to hold the shape, add more milk and stir through.
Cover a tray or chopping board with greaseproof baking paper. Pick up palmfuls of the coconut mixture and press together, shaping into bar shapes as large as you like. Place them on the greaseproof paper and put your tray in the fridge to chill for at least 1 hour. Here’s a picture of my coconut bars with a teaspoon for scale.
After chilling, remove the coconut bars from the fridge and move on to melting the chocolate you are going to use to cover them. Break the chocolate into small pieces into a heatproof bowl. You can melt it by putting the bowl over a pan of simmering water and stirring until it melts. Alternatively, you can use the microwave. Give the chocolate an initial 1-minute blast, remove and stir. Then use further 20-second bursts of heat, stirring between each until all the chocolate chunks have melted.
How you choose to coat your bounty bars in chocolate is up to you. One way is to stand them on a metal cooling rack sitting on a baking tray and pour the chocolate over them. However, I prefer just to drop each bar, one at a time, into the bowl of melted chocolate and then use a spoon to scoop up chocolate and pour it over the top of the bar. Remove the bar from the chocolate using a fork and use a knife to gently scrape any excess chocolate off the top, sides and base of the bar before setting it gently back onto the surface you have covered in greaseproof paper.
I decided to use milk chocolate to coat some of my bounty bars and dark chocolate for the rest.
Put the bounty bars back in the fridge for another hour to finish setting. If you want to drizzle them in white chocolate, break the white chocolate into chunks and melt using one of the methods described above. Then drizzle the white chocolate over the bars using a fork or teaspoon.
Once all the chocolate has set, serve!
Your homemade bounty bars are best stored at room temperature in an airtight container in a cool, dry place. They should keep well for 5-7 days.
If you have some condensed milk to use up, try these recipes: