“Candy is childhood, the best and bright moments you wish could have lasted forever.”-Dylan Lauren

Bounty is a favourite candy bar among several members of our family , including the ones who don’t like candy so much. I have several favourites among candy bars (no surprises there!) but I have to admit its difficult for me to pass on this chocolate covered coconut treat !

Its fun to try homemade versions of store bought goodies right? First of all , you know exactly whats going into what you are making and also , just to see how close you can get to the original!

This recipe is by no means novel . There are probably a thousand and more copycat recipes for the Bounty bar or the similar Almond Joy bars . This version is the simplest possible – grated coconut , condensed milk and dark chocolate! And it tastes so good that I just couldn’t resist trying it and sharing it with you guys.

I have used a cookie cutter here to help me out but you could just roll into balls , chill and dip to make Bounty balls! Speaking of chilling , make sure you be patient and chill it until set or you ll have all your coconut disintegrating in your chocolate while dipping!

These are so easy to make . If you like coconut, you simply can’t pass these up! Unadulterated chocolat-y and coconut-y goodness!

3 ingredient homemade bounty bars

A super simple three ingredient version of one of my favourite candy bars!

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings 12 servings

Ingredients

  

• 1 cup coconut grated and unsweetened
• 1/3 cup condensed milk sweetened
• 100 grams dark chocolate

Instructions

 

• Mix the grated coconut and condensed milk until thoroughly combined.
• Press down tablespoonfuls of this mixture into a cookie cutter laid on parchment paper to make desired shapes. You could also spread onto a parchment (or foil) lined pan .
• Chill for 4-6 hours or until set.
• Cut into desired shapes if you didn't use cookie cutters.
• Melt the chocolate using a double boiler or a microwave.
• Working fast, dip each square of coconut mixture into the chocolate and lay on parchment.
• Let chocolate set , and cut off uneven edges if any. Store in a closed container.

Notes

Step by step tutorial:

 

Also:

• You can make any amount of candy using this recipe. Just use condensed milk 1/3 rd amount in volume or half the amount in weight of the coconut.
• If the mixture seems liquid or oozing out condensed milk, add more coconut until you have a very firm mixture. It will set perfectly solid.
• I have used fresh grated coconut , you can use shredded sweetened or unsweetened.
• If using real chocolate (and not compound) , temper it before dipping for that shine and crack! I usually do this by melting some of the chocolate and then mixing the unmelted amount in.
• The best way (I find) to dip the chocolate bars is by holding it with a fork , dipping and tapping the fork against the bowl so the excess drips. Make sure your melted chocolate is cool and the ,mixture is set.
• Store in an airtight container in the fridge for upto a week.
• While dipping , chill the uncovered coconut mixture if it starts to go soft .