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Homemade Bounty Bars

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

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

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I’ve been having a brownie craving lately, a seriously deep chocolate craving. It had to be satisfied! I started looking at different brownie recipes and I saw one that had Milky Way Midnight candy bars in it. What a brilliant idea. Off I went to hunt for Midnight candy bars but the only ones I could find was the mini bars in the multi packs which has a mixture of other mini chocolate bars in it. There was only a couple of the Midnight bars in each bag so I had to buy two whole bags to have enough. Of course, I could have just used the regular Milky Ways but my heart was really set on having the rich, deep dark Midnight kind 🙂 And so I bought two whole bags of candy, just so I could have my craving satisfied. But that’s ok, because Halloween will be here soon and I can give the candy to the kids….yeah right, like that’s gonna last alllll the waaaay to Halloween 😉

Since then, I have made these brownies twice and my craving has simmered down for the moment. The candy bars almost melt into the brownie itself but every now and then you find a small piece of the white stuff. The brownies are very rich, fudgy, dense and has a deep chocolate flavor…completely immoral!

Ingredients:

5 oz (140 g) semisweet chocolate, chopped

2 oz (56 g) unsweetened chocolate, chopped

8 tbsp (113 g) unsalted butter

3 tablespoons cocoa powder

3 large eggs

1 1/4 cup (260 g) sugar

2 teaspoons vanilla extract

1/2 teaspoon salt

1 cup (145 g) flour

1 1/2 oz (42 g) (5 mini bars) Milky Way Midnight candy bars

Directions:

Preheat oven to 350 degrees F. Line an 8 inch square pan with foil, letting the foil extend over the edges for easy removal of brownie once baked. Spray foil with cooking spray and set aside.

Cut Milky Way bars into 1/2 inch pieces and let cool in the refrigerator.

Melt the chopped chocolate and butter in a bowl set over barely simmering water (a water-bath), stir until smooth. Add cocoa powder and stir until well incorporated. Set aside to cool.

In a medium bowl, combine eggs, sugar, vanilla extract and salt, whisk for 20 seconds. Stir in melted chocolate. Add flour to wet ingredients and fold in just until combined. Add the Milky Way candy pieces, careful not to over-mix. Pour mixture into pan and bake 35-40 minutes. Check for doneness by inserting a toothpick into center of cake, toothpick should have just a few crumbs attached to it. Move pan to a wire rack and allow to cool completely. Cut into small pieces and serve. Enjoy!

Source: inspired by The Good Cookie book

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