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
My Danish Kitchen 