Homemade Bounty Bars

5 Ingredient Homemade Bounty Bars aka Mounds Bars. They have a soft and lightly sweetened coconut filling coated in melted dark chocolate.

Course bars, Dessert, Slice

Prep Time 30

Cook Time 5

Chill Time 1 30

Total Time 2 5

Servings bars

Calories 254kcal

Author Samantha Pickthall

Ingredients

3 cups unsweetened desiccated coconut
1/3 cup canned coconut cream, cream solids on top only
1/4 cup coconut oil
3 Tbsp pure maple syrup
250 g block plain dark chocolate over 40% cocoa, broken into squares

US Customary - Metric

Instructions

Line an 8-inch (22cm) square baking tin with parchment paper and set aside.
In a medium-sized pot, add desiccated coconut, coconut cream solids, coconut oil, and maple syrup.
Place over medium heat and mix to combine.
Once the mixture is warmed through, continue to cook over medium-low heat for 1 minute and 30 seconds, mixing continually, ensuring it doesn’t stick or burn on the base. Turn off heat.
Pour the mixture into the lined tin. Press it in firmly using a rubber spatula, wooden spoon, or your hands. Make sure the top is evened out as much as possible.
Freeze for 1 hour or until solid.
Prepare a double boiler by placing a heat-proof mixing bowl over a small/medium-sized pot of simmering water.
Place broken-up chocolate into the bowl and gently melt over low heat until completely melted and smooth. Turn off the heat and set aside while you cut up the coconut filling.
Remove from the freezer, lift it out of the tin and place it on a large chopping block.
Using a large sharp knife, cut into thirds and then slice 6-7 long bars out of each third. Refer to the images in the post for a visual.
If the bars have softened too much after cutting and they begin to crumble slightly, place them back into the freezer for 15 minutes until solid again.
Line a baking sheet with parchment paper or have ready a wire cooling rack, and set aside.
Working one bar at a time, dip in melted chocolate and turn over with a fork to coat. Using the fork, lift it and allow the excess chocolate to drip back into the bowl. Place on the lined tray or a wire rack. Repeat process.
Sprinkle half of each bar with some extra desiccated coconut if desired.
Refrigerate bars on tray/rack until chocolate is set, approx. 30 minutes- 1 hour.
Enjoy from fridge or sit at room temperature for 5 minutes to soften slightly.
Store in a sealed container, refrigerated, for up to 1 week - 10 days.

Notes

Firmly press the coconut filling into the tin, this ensures the bars don't fall apart when sliced.
Make it easier to slice into the coconut filling by running the knife under warm water for a few seconds, wiping it dry then slicing.
If your coconut bars have softened too much before coating them in the chocolate, return them to the freezer until solid.
If you place the dipped bounty bars on a wire rack, keep in mind they're a little more difficult to remove once cooled. I prefer this method over the lined tray as the chocolate pools too much underneath. However, the choice is yours!
Store in a sealed container, refrigerated, for up to 1 week - 10 days.
Freeze in a freezer-friendly sealed container, in a single layer not touching each other, for up to 2 months.
Thaw from frozen in the refrigerator overnight or at room temperature for 15-30 minutes or until desired consistency.

Nutrition