Homemade Bounty Bars Recipes

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EASY HOMEMADE BOUNTY BARS



Easy Homemade Bounty Bars image

Recipe gives 6 mini bars.

Number Of Ingredients 4

1 + ½ cup shredded coconut
½ cup condensed milk
2 cups melted chocolate
A pinch of salt

Steps:

  • In a clean bowl, take the shredded coconut and add condensed milk to it.
  • Using a spatula, mix both the ingredients till you get a sticky mixture.
  • Scoop some of this mixture out and shape them into bars using your hands.
  • After shaping, put the bars on a tray and refrigerate for an hour.
  • Chop the chocolate into fine pieces.
  • Melt your chocolate on a double boiler and add in a pinch of sea salt.
  • Dunk the bars in the melted chocolate, making sure it's coated properly on all sides. You can also put the bars on a wire rack and pour the melted chocolate on the bars.
  • Let the excess chocolate drip and place the bars on a tray lined with parchment paper.
  • Using an offset spatula, make three lines on top of the bounty bars.
  • Refrigerate for about an hour.

HOMEMADE 'BOUNTY' BARS



Homemade 'Bounty' Bars image

These are gluten, dairy, egg, allergen free with unrefined sugar, they are also raw and vegan....this list goes on. So whatever diet/intolerance/issues you may have, you most probably can eat them! Credit: www.mollybhealthy.com

Provided by mollybhealthy

Time 20m

Yield Makes 10/12 Bars

Number Of Ingredients 14

One Cup of Coconut Milk
Four Tablespoons of Maple Syrup
Three Tablespoons of Coconut Oil
Two Cups Desiccated Coconut
Pinch of Salt
One Cup of Coconut Milk
Four Tablespoons of Maple Syrup
Three Tablespoons of Coconut Oil
Two Cups Desiccated Coconut
Pinch of Salt
One Cup of Coconut Oil
1/2 Cup of Cacao Powder
Two Tablespoons of Maple Syrup
Pinch of Salt

Steps:

  • In a saucepan on a low heat, add all the ingredients for the coconut filling and make sure that it is all combined. The sugars from the syrups should start to bubble up and this is what makes the filling hold together.
  • Then pour into a cling film lined tray. Make sure the mixture is evenly spread out and compact down so that the bars really hold together. Pop in the freezer for a couple of hours.
  • After the coconut filling has been freezing for a little while - start to make the chocolate coating. Mix all the ingredients together on a low heat then move to one side. Let the chocolate cool for a little bit so that it becomes thicker. This will give the bars a nicer coating.
  • Bring the coconut filling out of the freezer and chop into bar/square shapes. The colder the better with the bars as this will make them easier to coat with the chocolate.
  • Dip the bars into the chocolate coating them completely and put them onto some grease proof paper to dry. They should harden pretty quickly once the warm chocolate hits the cold coconut. Pop into the fridge or freezer so that they completely set - then they are ready to serve and eat whenever you want.
  • I keep mine in the freezer so they are kind of like coconut-choc-ices! Yum!

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