Bounty bars or mounds are chocolate bars which have a coconut filling coated with chocolate (white or dark). Homemade Bounty bars is a perfect recipe for chocolate and coconut lovers. It’s a very basic recipe but tastes delicious.
When I first read the recipe on twin-food blog I could not believe that these delicious bars could be so simple and easy to make at home. The original recipe called for using chocolate for coating but I did not have them at home and I certainly was not in a mood to wait. So I made chocolate at home to coat the bars. The credit for chocolate recipe goes to my husband, Axat who is an expert in making chocolate at home. Lucky me
These homemade bounty bars will a regular sweet in my home now just like coconut burfi.
for coconut filling:
125 gms desiccated coconut
1/2 can condensed milk
1 tbsp powdered sugar
4-5 chopped almonds
for chocolate syrup:
1 tbsp butter
1 tbsp plain flour (maida)
4 tbsp drinking chocolate/cocoa
4 tbsp Sugar (if you use cocoa use 6 tbsp of sugar)
1 tbsp fresh cream
To make Bounty Bars
Mix desiccated coconut with milkmaid in a bowl. Add almonds and sugar. The mixture should be a little stiff. Now shape them according to your desire. It may be square, rectangle or round. Keep these in fridge for 1/2 hour for bars to set.
To make homemade chocolate syrup
Heat butter in a nonstick pan. Add plain flour and cook for 1 minute. Add drinking chocolate, sugar and cream. Let it cook for 2-3 minutes. Take chocolate syrup off the heat and cool it. The syrup will thicken on cooling so make sure you take it off the heat before it is too thick.
Dip all the bars in chocolate syrup and let them cool in fridge for another 1-2 hours (Half of my bars vanished in this setting time ).
Your homemade Bounty bars are ready. Decorate with almonds or desiccated coconut before serving.
Store them covered in fridge.
If you want to save time, you can melt chocolate or chocolate chips for coating bars rather than making chocolate syrup at home.
To serve , bring bounty bars to room temperature.