Homemade Bounty Bars

Rugbrød Uden Surdej – Rye Bread Without Sourdough Starter »

Homemade Bounty Bars

March 9, 2015 by mydanishkitchen

Homemade Bounty Bars

In Denmark you can buy Bounty candy bars which is a coconut filling covered in chocolate. Essentially it’s like a Mounds or Almond Joy candy bar. Since my husband and I are both big coconut lovers, we have been dragging these chocolate bars across the Atlantic ocean for years. But guess what, you can make them yourself and they are so easy to make. Not to mention, they taste just like a Bounty bar. So now we can stop dragging them back to the US and we’ll have more room in our luggage for my Danish liquorice.

Homemade Bounty Bars with cracker base

I made a little variant here from the traditional Bounty bar because Joe suggested that he would like a little crunch to the bars, so I added a Graham cracker base which turned out really good. The only disadvantage to the addition of a cracker base, is that the base do get soft with 2 days. So if you are planning on having them around the house for a week or so, then I would leave out the crackers.

Bounty Bars

Ingredients:

240 g (8.5 oz) unsweetened coconut, fine shred

396 g (14 oz) sweetened condensed milk

300 g (10.6 oz) chocolate, melting wafers

4-5 sheets graham crackers (optional)

Directions:

In a bowl, combine coconut and sweetened condensed milk. Stir to combine.

If you are not using graham crackers: simply just take a small amount of coconut mixture and shape into a rectangle (mine were 6 x 2.5 x 1.5 cm or approx 2.5 x 1 x .5 inches) or whichever shape your heart desires. Place in refrigerator and chill for 2 hours.

If you are using the graham crackers: they come in sheets with four crackers. Using a serrated knife, gently saw the sheets into crackers at the perforated line. Take a small amount of coconut mixture, place on top of cracker and shape to fit the cracker. Repeat with remaining coconut and crackers. Place in refrigerator and chill for 2 hours.

Melt chocolate wafers either over a water-bath or in the microwave (10 second increments). Once melted, place each bar on a fork and holding it over the bowl, pour a spoonful of melted chocolate over, making sure sides are coated. Then dip the fork with the bar still on top of it, into the melted chocolate to coat the bottom. Slide the bar off the fork onto a baking sheet and allow to set. Enjoy!

Source: adapted from Madling

15 Responses

on January 2, 2017 at 03:25 Oleander

I regularly make confections and I’ve found that graham crackers alone do not get soggy when there is a coating of chocolate against them. With that in mind, the next time you make these with graham crackers, perhaps try coating the edge of the graham cracker that faces the filling with chocolate before putting the filling on top. This may help to create a moisture barrier to keep the graham cracker from getting soggy. If you normally cover the bottom of the bars with chocolate, you can keep the chocolate ratio the same by leaving the bottom of the graham cracker bare, without chocolate.

Thank you for sharing your lovely recipes. 🙂
- on January 2, 2017 at 06:58 mydanishkitchen
  
  Oleander, thanks for the tip, I’ll have to give it a try next time around.
on July 4, 2015 at 09:38 Katrina

I stumbled across your site while looking for a way of sweetening dry coconut. I am a CA now living in DK and can not seem to find moistening and sweetened coconut. The struggles of an x-pat!
Anyway, Bounty bars are easily bought in any Safeway store in the candy isle, sometimes the bars are also called Almond Joy. 😉 Also, Amazon.com is a great source for food products.
- on July 12, 2015 at 08:09 mydanishkitchen
  
  Thank you Katrina. We don’t have Safeway stores where we live but I have now found them in some Kroger stores. In any case, Bounty bars are super easy to make and I think, better than the store-bought kind.
on May 10, 2015 at 15:15 Jen

You can buy Bounty everywhere in Canada 🙂
- on May 10, 2015 at 16:05 mydanishkitchen
  
  Lucky, yeah we use to drag them across the Atlantic.
on March 10, 2015 at 04:47 happyhavenforge

They look like they came from a confectioner!
- on March 10, 2015 at 06:08 mydanishkitchen
  
  Thank you Vince 😀
on March 9, 2015 at 22:16 ramblingtart

Ohhh, you’ve made me so happy with this recipe! I too LOVE Bounty bars and can’t find them here. 🙂
- on March 10, 2015 at 06:10 mydanishkitchen
  
  Krista, they taste exactly like a Bounty bar, so delicious 😛
on March 9, 2015 at 12:03 phyllis rosen

any chance you have info on Ymyedes (spelling?)? The pumperknickel & sugar crumbled, toasted and sprinkled on top a yoghurt like item? I’m not sure if you are receiving my emails regarding this….please advise.

tks
- on March 9, 2015 at 13:59 mydanishkitchen
  
  Yes, I do have a recipe for Ymerdrys, here is the link. Enjoy.https://mydanishkitchen.com/?s=ymerdrys&submit=Search
on March 9, 2015 at 08:53 Sid's Sea Palm Cooking

De ser lækre.
on March 9, 2015 at 05:55 mash29

Wow – I had no idea this would be so easy! Definitely have to try this. 🙂
- on March 9, 2015 at 06:50 mydanishkitchen
  
  You must try it. It’s super easy and so delicious.