How to Make Simple 4 Ingredient Homemade Bounty Bars
Better Than Storebought!
My love for chocolate and just sweet things, in general, has been strong ever since I was little. My favourites have always been Bounty bars and Twix. I used to buy them ten at a time, until that day when I decided to read the ingredients list to find out what makes them so good.
Long story short, I now only occasionally buy Bounty bars. I have done my research and now know how to make Bounty bars at home. I spend money on Twix a bit more frequently, but the only reason I still do that is that I haven't yet discovered how to make a homemade version.
Chocolate Bars at Home?
It seems too much of an unrealistic daydream come true, but it is indeed possible. The shapes may not be as perfect or appealing as those of store-bought sweets, but they will still taste just as great and will be way healthier.
Using simple ingredients to make Bounty bars at home, you will know exactly what you're eating and will always be in control. Find milk chocolate too sweet? No problem, just use dark chocolate for dipping instead. Worried about the number of calories in regular condensed milk? You're more than welcome to use the low-fat alternative instead!
- 1 can (300mL) condensed milk
- 3.5 cups coconut, shredded
- 200 grams (milk) chocolate, melted
- 7 tbsp coconut oil, melted
- Add coconut and condensed milk to a bowl. Mix well. If the mixture is too runny, feel free to add more coconut. When satisfied with the consistency, place in the fridge for around 30 minutes (optional). If you're short on time, proceed straight to the next step.
- Form small rectangles out of the coconut and condensed milk mixture. Approximately 3x7 cm or whatever size you prefer. Place on a lined baking sheet and into the freezer for 2+ hours, preferably overnight.
- When the filling has had time to freeze, it is time to start on the chocolate coating. Boil water in a medium pot. Place another, smaller sized pot inside the pot with water. Make sure that no water gets into the second pot.
- Place the (milk) chocolate into the second pot (the one without any water in it). Before this, break the chocolate into smaller pieces, to make melting easier. Add the coconut oil as well.
- Stir often until completely melted and well blended.
- Now, it is time to put our mouth-watering creation together! Take out the filling from the freezer. Use two forks to hold and dip the filling into the chocolate. Place the dipped piece back onto the baking sheet. Repeat until you have coated all the rectangles.
- Repeat the previous step to add a second layer of coating to the treats.
- Return to the freezer for another 2+ hours.
- Remove from the baking sheet and place into a bowl for serving.
- Eat and enjoy! Store in an airtight container, preferably in the fridge.
Know what happens when you put something (slightly) greasy into a plastic container? If you don't, I'm sure you don't want to find out the hard way. Washing coconut oil from plastic is a pain, trust me. Glass containers are not only easier to clean later, but I've found them to be more airtight than their plastic counterparts. Apart from this, glass containers are also convenient to use when taking a homemade lunch to work or school.
Recently I've been seeing white chocolate editions of some popular candy bars, such as KitKat and Aero. As an avid white chocolate fan myself, I'd love to taste white chocolate Bounty bars, even if it means making them myself. White chocolate Bounty bars are on my to-make list for the near future, so feel free to try out this variation if you're anxious to discover how these will taste!
So, what do you think?
Questions & Answers
© 2018 Janisa