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Leave the bars on a lined tray in the fridge for 1 hour. Moist on the inside and chocolatey on the outside, these homemade coconut chocolate bars taste great. The bar tastes not too sweet and heavenly delicious.
Chocolate that has been tempered is glossy and has a sharp snap. Untempered chocolate will bloom and develop white spots and streaks. If you don’t want to temper chocolate, just melt compound chocolate, which contain no cocoa butter. Now dip the coconut bars into the melted chocolate and coat uniformly. Coat the shaped coconut bars well with the melted chocolate.
Make your favourite chocolate bars at home from Bounty to Twix
If you prefer to melt chocolate on the stove top, place a heatproof bowl over a small saucepan filled with simmering water. On low heat, stir chocolate until melted, ensuring the chocolate does not make contact with water and steam whilst melting. And same question for the chocolate. Can I use dark chocolate instead of milk chocolate. The better the quality of choco chips the best will be the taste of bounty chocolate. Smoothen the edges of each bar and you will get the perfect sized bounty coconut bars.
Few years back I saw this recipe in a magazine and have been making it since then. They are so easy, simple and quick. Instead of sweetened condensed milk, I used the thick, creamy top layer of a tin of coconut milk, some coconut fat and some powdered sugar. No exact measurements, I just mixed them up until I liked the thickness and flavour.
recipe card for bounty chocolate recipe:
I would only freeze the coconut/condensed milk bars and cover them with chocolate when you're ready to eat them. Depending on how dry your shredded coconut is, you might need more or less liquid for the coconut mixture. If your coconut mixture is too dry, add a little milk. If the mixture is mushy, add some more shredded coconut.
I make these for Christmas because the grandkids love them. Instead of the bar shape, I make them into balls. To make it easier to coat them in chocolate, I insert a toothpick in each one, freeze then dip each in chocolate…. When hardened, take out the toothpick, add a small amount of chocolate on each and sprinkle with coconut. You can store these bounty bars at room temperature in an airtight container for up to 5 days.
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And I like to use cooking chocolate, not chocolate chips. I just made these using a silicone easter egg mold.I didn't have to freeze the coconut mixture. Let that set up then pressed the coconut in and covered it with more chocolate. Is it made with unsweetened coconut? I'm anxious to try it with chopped toasted almonds added.
With the help of a spatula, mix both the ingredients until it is combined well and forms a dough-like structure. Once the caramel has cooled, melt a bar of chocolate and pour over the caramel. All you need to solve this issue is another layer or two of chocolate. However, do not apply the second layer immediately! Give the first layer a chance to dry and cool off first. Then, continue to apply more layers of chocolate until you are satisfied with the result.
This looks exact replica of bounty bar. I just want to ask if i can use the condensed milk or the sweetened one. Turn up the heat to medium and simmer for three minutes but don’t let it burn. Turn off the heat and quickly whisk in the bicarb. The mixture will turn into a foam. Pour into your lined tray and leave to set.
Then added the grated coconut and used semi-sweet, non-dairy chocolate to coat. Have you made bounty bars yourself using this recipe? Right, I moved to Japan from the UK 2 years ago, and they don’t have anything like Bounty here. I tried this recipe today, for myself and my kids. The only difference in my preparation was that I used sweetened condensed milk, and just didn’t add the sugar. This recipe for 3 ingredient homemade Bounty bars shows you how easy it is to recreate this much loved chocolate bar at home.
bounty bar recipe
In the meantime, cut the chocolate into pieces and put ⅔ of it in a microwave safe bowl. Firstly, I would recommend you to use good quality of choco chips or chocolate compound made of good quality cocoa powder. 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. The filling mixture is too dry and falls apart when you try to do something with it.
Alternatively, you can use dark chocolate chips. Also, you can use compound chocolate instead of choco chips. A recent report also revealed we each scoff 7,560 chocolate bars in our lifetime, with Snickers the surprise top pick.
Very tasty and yes they do taste like the actual Bounty bars. Powdered Sugar – This is the same as icing sugar or confectioners sugar. I’d say this ingredient is optional, and only add it if you like your chocolate bars on the sweeter side. Otherwise it can be skipped because the sweetened condensed milk will provide enough sweetness to the bounty bars.
That sounds like a very cool idea! They might be a bit difficult to cut depending on how thick the chocolate layer ends up. I recommend running your knife under hot water to make cutting easier. Keep stirring chocolate while melting to prevent it from burning at the bottom.
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