Bounty Bars with Chewy Coconut and Chocolate
By Victor Lang
Prep
20 min
Cook
10 min
Total
30 min
Servings
12
Level
Easy
Buy unsweetened desiccated coconut, or finely ground coconut, to make Bounty bars with a soft, easy-to-cut texture. The desiccated coconut helps soak up condensed milk, and the top layer of chocolate coating hardens to create a smooth surface on the bars.
I press the coconut mixture, including the sides, firmly and evenly into a 9x5 inch pan lined with parchment; freeze; and then cut into 12 bars. Pressing the filling firmly prevents it from breaking apart when mixed with melted chocolate in the bars. Two forks can be used to turn and remove bars. I find it easier to use my fingers to press and remove the filling than a spoon because I can reach the sides better.
Milk chocolate coatings taste like candy bar coating. Bittersweet and other dark chocolates add less sweetness to a candy bar. You can use chocolate chips or chopped candy bars for coatings. I use whatever chocolate I have on hand. No baking is needed to prepare this dessert; you must refrigerate the dessert before dipping. This dessert has a candy bar flavor, but the coconut layer is thicker. I like to make a less sweet candy bar at home using dark chocolate.
After dipping, I tap off excess coating with a fork back into the bowl and let the bars cool on parchment until they reach room temperature or are refrigerated for 15 to 20 minutes. I use a cold coconut block to keep the cut sides from falling apart. I don't cut the coconut bars until serving. I like square edges and a thick layer of coconut under the chocolate coating.
Reasons to make this
- Four ingredients make 12 bars. The coconut filling doesn't need to be baked.
- Unsweetened shredded coconut provides texture to the filling and helps stabilize the bars when frozen.
- This recipe calls for 12 ounces of melted chocolate to coat 12 bars. Many kinds of chocolate, including milk, semi-sweet, and dark chocolate, will work.
- One cup of condensed milk and three cups of coconut form a stable filling.
- Vanilla extract is 1 teaspoon and will not compete with the coating.
Ingredients
- •3 cups unsweetened shredded coconut (also known as desiccated coconut)
- •1 cup sweetened condensed milk
- •1 tsp vanilla extract
- •12 oz chocolate (milk chocolate, semi-sweet, or dark chocolate chips or bars)
Instructions
- 1
Stir the shredded coconut, sweetened condensed milk, and vanilla extract together in a large bowl until the coconut is evenly coated.
- 2
Line a 9x5 inch loaf pan with parchment paper, then press the coconut mixture firmly and evenly into the pan.
- 3
Freeze the pan for at least 30-45 minutes, until the coconut mixture is very firm.
- 4
Lift out the firm coconut block, slice it into 12 rectangular bars, and return the bars to the freezer while you prepare the chocolate.
- 5
Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring between each interval, until completely smooth.
- 6
Use two forks to dip each frozen coconut bar into the melted chocolate, coating all sides and letting the excess drip off.
- 7
Set the coated bars on a parchment-lined baking sheet and leave them at room temperature or in the refrigerator for 15-20 minutes, until the chocolate is hard.
FAQ
Nutrition (per serving)
Calories
250
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