Bounty recipe | Easy No-Bake Coconut Bounty bars
Homemade Bounty bars – delicious, melt-in-mouth coconut filling coated with milk chocolate. No-Bake Chocolate covered coconut bars ready with just 3 ingredients that too within a few minutes. Now, you can make your own favourite bounty recipe at home as good as the real ones.
If you are a chocolate lover and also sweet & tender coconut lover, then try these bounty bars at your home… I made this on my sons birthday during the lockdown period of Covid-19 pandemic. Since the chocolate shops and other cakes & bakeries were not working, I had made this myself.
I always have some dark and milk chocolate compounds and other baking materials at home. Fortunately, I had half a packet of desiccated coconut available in my pantry. And, there it goes. Bounty bars ready for the birthday. It tasted so damn good that it got finished in just one day. I had to make it again (after the lockdown was ended) because I can’t explain how good it tastes with fresh ingredients.
Problem with store-bought chocolates
Typically, store-bought chocolate contains additives, artificial ingredients, chemicals to hold the chocolate coating in shape and not to melt when left longer at room temperature. Honestly speaking, these store-bought chocolates are high in sugar content, high in glucose & corn syrup, this makes it addictive. Moreover, it is unhealthy for everyone especially kids, obese people and also diabetic people.
Taking note of all these points, I realized its unhealthy for my kid who craves sweet sometimes. I love making chocolates like these Bounty Bars from scratch. It usually tastes way better and you know exactly what goes in it. A win-win situation for the mother-kid duo. I have even planned to make this on this Raksha-Bandhan (Indian festival dedicated for brothers & sisters who shares the bond of protection, obligation, or care) for my little brother because these are his favourite chocolate bars.
If you tried these Homemade Bounty Bars, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
If you enjoy this hearty recipe, be sure to check out my Blog for more!
Bounty Recipe Card
Bounty recipe
Materials
- 2.5 cups Desiccated coconut
- 1 cup Sweetened condensed milk
- 200gms Milk chocolate chips Alternatively, you can use dark chocolate chips. Also, you can use compound chocolate instead of choco chips.
Instructions
- In a large mixing bowl, add 2.5 cups of desiccated coconut and 1 cup of sweetened condensed milk.
- With the help of a spatula, mix both the ingredients until it is combined well and forms a dough-like structure.
- Take a small portion in your palms and check if it binds perfectly without crumbling into small pieces.
- Now, take a rectangular mould or cake tin or any tiffin box, line it with a parchment paper or butter paper.
- Transfer the desiccated coconut and condensed milk mixture in the lined rectangular box.
- With the back of the spoon or spatula, evenly spread the mixture in the box and smooth out the surface.
- Now, freeze this mixture for at least an hour or a couple of hours until the mixture turns firm and stiff.
- To make the chocolate coating, melt milk chocolate chips over a double boiler at a low temperature and stir to combine. Ensure no water gets into your chocolate, otherwise, it will seize.
- Keep stirring chocolate while melting to prevent it from burning at the bottom. Once all the chocolate is melted, remove the bowl from heat.
- Once the bounty bars have frozen, remove from the mould and slice it horizontally.
- 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.
- Smoothen the edges of each bar and you will get the perfect sized bounty coconut bars.
- Now, dunk the coconut bars in the chocolate with a fork to coat and place on a tray lined with baking paper.
- With the help of a butter knife, create 3 parallel lines on each bar, moving swiftly between them to create the iconic markings on top of the bars.
- Similarly, cover all the coconut bars in melted chocolate and place it on a parchment paper.
- Again refrigerate the chocolates until it is set (time will vary according to where you live, how warm is your house etc.) and ENJOY your homemade bounty bars!
Video
Notes
- Firstly, I would recommend you to use good quality of choco chips or chocolate compound made of good quality cocoa powder.
- The better the quality of choco chips the best will be the taste of bounty chocolate.
- You can store these chocolates in an airtight container for 3 - 4 days in the refrigerator. After that, it would start to dry & harden a bit.
Step by step instructions:
- In a large mixing bowl, add 2.5 cups of desiccated coconut and 1 cup of sweetened condensed milk.
- With the help of a spatula, mix both the ingredients until it is combined well and forms a dough-like structure.
- Take a small portion in your palms and check if it binds perfectly without crumbling into small pieces.
- Now, take a rectangular mould or cake tin or any tiffin box, line it with a parchment paper or butter paper.
- Transfer the desiccated coconut and condensed milk mixture in the lined rectangular box.
- With the back of the spoon or spatula, evenly spread the mixture in the box and smooth out the surface.
- Now, freeze this mixture for at least an hour or a couple of hours until the mixture turns firm and stiff.
- To make the chocolate coating, melt milk chocolate chips over a double boiler at a low temperature and stir to combine. Ensure no water gets into your chocolate, otherwise, it will seize.
- Keep stirring chocolate while melting to prevent it from burning at the bottom. Once all the chocolate is melted, remove the bowl from heat.
- Once the bounty bars have frozen, remove from the mould and slice it horizontally.
- 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.
- Smoothen the edges of each bar and you will get the perfect sized bounty coconut bars.
- Now, dunk the coconut bars in the chocolate with a fork to coat and place on a tray lined with baking paper.
- With the help of a butter knife, create 3 parallel lines on each bar, moving swiftly between them to create the iconic markings on top of the bars.
- Similarly, cover all the coconut bars in melted chocolate and place it on a parchment paper.
- Again refrigerate the chocolates until it is set (time will vary according to where you live, how warm is your house etc.) and ENJOY your homemade bounty bars!
Finally, I would like to share my other Indian sweets recipe like Kalakand, Milk peda, lauki ka halwa, besan ke ladoo, Rabdi, etc. Explore our Snacks recipes from my blog. This includes Aloo matar kachori recipe, litti chokha recipe, matar ke chole recipe, nimki recipe, etc. Also, go through our Indian bread section for a variety of rotis like Butter naan recipe, palak paratha recipe, kachori recipes and thalipeeth recipe.
In addition to this, do visit my other recipes collection from my blog like Main course collection, Breakfast collection, Desserts collection, etc.
Did you try this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #fop.flavoursonplate.
This looks exact replica of bounty bar. I just want to ask if i can use the condensed milk or the sweetened one.
And same question for the chocolate. Can I use dark chocolate instead of milk chocolate.
This is first time I saw someone is making coconut boundry bar at home and your recipe is amazing and steps are really easy to follow.
This is a very unique way to make candy
Can we make the same Chocolate with OTG Oven? Really nice Informative Article…