It’s Friday today! And you know what it means, right? It’s the end of the week so you can INDULGE! And for that, I have the perfect recipe for you. Chocolate + sweetened condensed milk + coconut. That’s all it takes to make delicious yet super simple homemade Bounty Bars aka Mounds. Want Bounty bars? Use milk chocolate. Want Mounds bars? Use dark chocolate. As simple as that!
I don’t know about you, but I love making goodies from scratch. It usually tastes way better and you know exactly what goes in it. Win win. Take homemade pesto, or homemade peanut butter for instance. Guys, I will never ever buy those from the store again now that I’ve tried to make them from scratch! (well,hum, I’m partially lying here. I did buy a jar of PB last month. BUT in my defence, I had no food processor since we had just arrived in Sydney. So it doesn’t count, right?). Anyway, all I’m saying is those homemade bounty bars aka mounds are good, very good!
And if you don’t trust me, ask Solal. He usually doesn’t like Bounty Bars but raves for those homemade ones. Convinced now?
I wish I could send some to my mom, these are her favorite candies
Have a beautiful weekend everyone! I will be hunting (?!) for a Christmas tree. Sounds easy, but not in Sydney, trust me. FYI today’s temperature = 100F = I.AM.GOING.TO.DIE. See next week, if I survived.
Cal: 191 - Protein: 4g - Fat: 12.3g - Carbs: 21.7g - Fiber: 2.7g - Sugar: 17.3g - WW Old Points: 4 pts - Points+: 6 pts
- 15 oz milk cooking chocolate
- 3 cups shredded coconut
- 1 cup sweetened condensed milk
- In a medium bowl, mix coconut and sweetened condensed milk to make a thick and sticky paste.
- Using your hands, form some rectangles with the paste. Press firmly to make sure the rectangles will keep their shape. Every 3 or 4 rectangles, wash your hands and do not dry them completely. That way, the paste won't stick on your hands.
- Arrange on a baking sheet lined with parchment paper and put in the freezer for about 20 minutes. This will make the candy easier to dip in chocolate. Don't skip this part or it'll be a mess!
- In the meantime, cut chocolate in pieces and put 2/3 of it in a microwave safe bowl.
- Microwave on medium power for 30 seconds, stir, then repeat in 15 seconds interval until the chocolate has melted. (If you prefer to melt chocolate on the stove top, place a heatproof bowl over a small saucepan filled with simmering water. On low heat, stir chocolate until melted (allow a few minutes). Ensure the chocolate avoids contact with water and steam whilst melting).
- Add 1/3 remaining chocolate and keep stirring until it is fully melted. It's called tempering chocolate. It will allow the chocolate to have a glossy texture and to set correctly.
- It's time for dipping now! Remove rectangles from the freezer. If you want to take you time, you can work with one rectangle at a time and leave the others in the freezer. Using two forks, dip one rectangle in melted chocolate and roll it to cover all sides.
- Using one fork, remove rectangle from chocolate. With the other fork, remove excess chocolate and arrange your bounty on a lined baking sheet.
- Allow a few hours for the chocolate cover to set (time will vary according to where you live, how warm is your house etc.) and ENJOY!
They will last up to 5 days in a air-tight container. After that, they'll start to dry. You can also keep them in the fridge but they'll dry much faster and harden a bit, I don't recommend it.