My eldest loves Bounty bars, so when a friend posted a simple recipe for homemade Bounty bars, I had to try it.
It’s basically sugar, mixed with sugar and sugar, rolled in sugar and topped with sugar.
So. Delicious. And did I mention, gluten-free?
The recipe she posted called for pressing the coconut mixture into a pan, freezing it, and slicing it into bars. I found a similar recipe that involved molding the coconut mixture into Bounty bar shapes. I made both, but preferred the look of the ones I had shaped by hand.
Homemade Bounty bars
24 ounces sweetened shredded coconut
2 cups icing sugar
1 and a half can sweetened condensed milk
3 cups milk chocolate wafers or chocolate chips
In a large bowl, mix coconut, icing sugar and condensed milk to make a thick and sticky paste.
With wet hands, shape into small bars. Put in freezer for at least an hour to firm up.
Melt chocolate over very low heat, stirring frequently until melted. Drop coconut bars into the chocolate, rolling gently to cover. Using a fork, lift and shake gently to remove excess chocolate. Place onto parchment covered cookie sheet and sprinkle a few coconut flakes on top while chocolate is still wet. Let harden. The milk chocolate wafers from Superstore harden instantly, while the ones I tried with chocolate chips didn’t harden for a few hours, and were still not chocolate bar hard.
The little one had the square shaped ones – it got a thumbs up from her.