Bounty Chocolate Bars

Recipe from Lily Moore

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Cooking time: 3 h.

Servings 10

Coconut and chocolate - a classic combination that never disappoints! This homemade Bounty bar recipe is sure to be a hit with everyone. The delicate chocolate coating encases a soft, sweet filling of coconut shavings and condensed milk, making these bars even better than the famous Bounty bar. Save this dessert for a special occasion and delight both the holiday creators and the guests.

Fresh coconut shaving

3,5 oz.
Condensed milk

4,9 oz.
Chocolate

7 oz.
Vanilla essence

to taste

Calories

223 kcal
Protein

3 g
Fat

15 g
Carbohydrates

21 g

Mix the fresh coconut shavings with the condensed milk and vanilla to form a mixture.
Cover a board with the food wrap and press the mixture into a dense brick on it using your hands. The width of the brick is equal to the desired size of the bar. Cover the brick with food wrap and refrigerate for a couple of hours to fully freeze. Once the brick is frozen, cut it into the equal parts and slightly round the edges of each bar with your fingers.
Melt the chocolate using a water bath and coat the bottom of the bars with it. Transfer the bars to a board lined with food wrap and refrigerate until the chocolate hardens. After the chocolate has hardened, turn the bars over and coat the other side with chocolate. Return the bars to the refrigerator until the chocolate is fully solidified.

Make sure to use fresh coconut shavings for the best flavor and texture.
To make the bars easier to cut, you can use a large, sharp knife and dip it in hot water before each cut. This will help prevent the mixture from sticking to the knife.
You can also melt it in the microwave in short bursts of 30 seconds, stirring in between each burst.