4-Ingredient Homemade Bounty Bars

Ingredients

• 200 g Desiccated coconut (Unsweetened, finely shredded coconut)
• 200 g Sweetened condensed milk
• 200 g Milk or dark chocolate (For coating; use melted chocolate of your choice)
• 1 tbsp Coconut oil (Used to thin the melted chocolate)

Steps

1. 1

   Line a small loaf pan or square container with parchment paper, leaving enough overhang to lift out the coconut mixture later.

2. 2

   Add the desiccated coconut and sweetened condensed milk to a bowl. Mix thoroughly until the coconut is evenly moistened and the mixture holds together when pressed.

3. 3

   Transfer the coconut mixture to the lined pan. Press it down firmly and evenly into a compact layer, smoothing the surface with the back of a spoon or a spatula.

4. 4

   Refrigerate the coconut layer for at least 1 hour, or until firm enough to cut cleanly.

5. 5

   Lift the chilled coconut slab from the pan and cut it into 12 bars or bite-size rectangles. Return the pieces to the refrigerator if they become soft.

6. 6

   Place the chocolate in a heatproof bowl and melt it gently over a pan of barely simmering water or in short microwave intervals, stirring frequently until smooth. Stir in the coconut oil.

7. 7

   Dip each chilled coconut bar into the melted chocolate, turning it with a fork so it is coated on all sides. Let excess chocolate drip back into the bowl.

8. 8

   Arrange the coated bars on parchment paper. Refrigerate for about 15 minutes, until the chocolate has completely set, then serve.

Notes

The supplied source contains only the video title and a generic YouTube description; no ingredient quantities or instructions were visible. The ingredient list and method are therefore a conventional reconstruction of a four-ingredient homemade Bounty bar recipe. Store covered in the refrigerator for up to 1 week.

Nutrition per serving

• dessert
• candy
• no-bake
• chocolate
• coconut
• vegetarian
• make-ahead
• refrigerated