3-Ingredient Bounty Bars
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A simple homemade version of the classic coconut-filled chocolate bar, featuring a sweet, chewy coconut center coated in tempered dark chocolate.
- Time
- 85 minutes
- Equipment
- Stovetop and microwave
- Good for
- Snacks
- Contains
- Dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Weights are estimates. Together, the ingredients weigh about 825 g before cooking, which is about 70 g per serving.
Steps
In a large mixing bowl, combine 3 cups (225g) of desiccated coconut and 1 cup (300g) of sweetened condensed milk.
Mix the coconut and condensed milk together thoroughly until well combined and the mixture holds together when pressed.
Scoop about 1 to 1.5 tablespoons of the coconut mixture and shape it into a small log or rectangular bar using your hands. Repeat until all the mixture is used.
Place the shaped coconut bars onto a tray lined with parchment paper.
Freeze the coconut bars for at least 1 hour to firm up, which will make them easier to dip in chocolate.
Prepare the chocolate for tempering. Place 2/3 of the chopped dark chocolate (200g) in a heat-proof bowl.
Melt the chocolate using a double boiler (over simmering water) or in the microwave in short bursts, stirring until it reaches 113-122°F (45–50 °C) (45-50°C (113–122 °F)). Do not exceed 130°F (54 °C).
Remove the bowl from the heat and add the remaining 1/3 (100g) of un-melted chocolate (the 'seed' chocolate).
Stir constantly until the seed chocolate is completely melted and the temperature drops to 82-84°F (28–29 °C) (28-29°C (82–84 °F)).
Briefly place the bowl back over the warm water for a few seconds to bring the temperature up to a working range of 88-90°F (31–32 °C) (31-32°C (88–90 °F)).
Remove the coconut bars from the freezer. Using a fork, dip each bar into the tempered chocolate, ensuring it is fully coated.
Tap the fork against the side of the bowl to remove excess chocolate, then place the bar back onto the parchment paper.
Use the tines of the fork to create the signature three lines on top of the bars before the chocolate sets.
Allow the chocolate to set completely at room temperature or in the refrigerator before serving.
Notes
Tempering the chocolate ensures a glossy finish and a crisp snap. If you don't want to temper, you can simply melt the chocolate with a teaspoon of coconut oil, though the bars will need to be kept refrigerated.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 354
- Protein
- 5 g
- Carbs
- 29 g
- Fat
- 25 g
- Fiber
- 5 g
Where the calories come from
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