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Bounty Bar Recipe

American · Dessert · 25 min total

A homemade version of the classic coconut and dark chocolate candy bar, with a moist, sweet coconut filling enrobed in rich dark chocolate.

Ingredients

• 2 cups sweetened shredded coconut
• 1/2 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 cups dark chocolate chips (60-70% cocoa)
• 1 tablespoon coconut oil

Instructions

1. In a medium bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. Mix well until thoroughly combined.
2. Line an 8x8 inch baking dish with parchment paper. Transfer the coconut mixture to the dish and press firmly into an even layer. Freeze for 30 minutes until firm.
3. Cut the frozen coconut mixture into 12 bars (about 4x1.5 inches each). Place bars on a parchment-lined baking sheet and freeze for another 15 minutes.
4. In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring each time, until fully melted and smooth.
5. Using a fork or dipping tool, dip each frozen coconut bar into the melted chocolate, coating completely. Let excess chocolate drip off, then place on parchment paper.
6. Refrigerate for at least 30 minutes until chocolate is set. Store in an airtight container in the refrigerator.

Tips

• For a smoother coating, temper the chocolate or use a high-quality melting chocolate.
• Store bars in the refrigerator for up to 2 weeks, or freeze for up to 3 months.

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