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Homemade Bounty Bars (Mounds) with Chocolate, Sweetened Condensed Milk, and Shredded Coconut Recipe

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4.1 from 14 reviews

  • Author: Sara
  • Total Time: 1 hour (including freezing and setting time)
  • Yield: 12 servings

Description

This Easy Homemade Bounty, also known as Mounds, is a delicious no-bake coconut candy coated in smooth, tempered semisweet chocolate. With a creamy coconut filling bound by sweetened condensed milk and a glossy chocolate shell, these bars are perfect for satisfying your sweet tooth at home with minimal ingredients and effort.

Ingredients

Coconut Filling

  • 3 cups unsweetened shredded coconut
  • 1 cup sweetened condensed milk

Chocolate Coating

  • 15 oz semisweet chocolate

Instructions

  1. Mix Coconut and Condensed Milk. In a medium bowl, combine the unsweetened shredded coconut and sweetened condensed milk. Stir thoroughly to create a thick, sticky paste that will form the base for the bars.
  2. Shape the Coconut Mixture. Using your hands, take portions of the coconut paste and form them into rectangle shapes. Press firmly so they hold together well. After making 3 or 4 rectangles, rinse your hands and leave them slightly wet to prevent sticking to the mixture.
  3. Freeze the Bars. Place the formed coconut rectangles onto a baking sheet lined with parchment paper. Freeze for about 20 minutes until firm. This step is essential to prevent the bars from becoming messy during dipping.
  4. Prepare the Chocolate. Chop the semisweet chocolate into pieces. Place two-thirds of the chopped chocolate in a microwave-safe bowl. Microwave on medium power for 30 seconds, stir, then continue melting in 15-second intervals, stirring each time until melted.
  5. Temper the Chocolate. Add the remaining one-third of chocolate to the melted chocolate and keep stirring until fully melted to temper it. This ensures the chocolate sets with a shiny finish and crisp snap.
  6. Dip the Coconut Bars. Remove the coconut rectangles from the freezer. Using two forks, dip one rectangle halfway into the tempered chocolate. Roll the bar to coat all sides evenly with chocolate.
  7. Remove Excess Chocolate. Use one fork to lift the coated bar from the chocolate and the other fork to gently tap off any excess chocolate. Place the coated bars back onto the parchment-lined baking sheet.
  8. Set the Chocolate Coating. Allow the chocolate-covered bars to set at room temperature for several hours until the coating hardens. The exact setting time may vary depending on ambient temperature.
  9. Enjoy Your Homemade Bounty. Once set, your homemade Bounty bars are ready to serve and enjoy. Store any leftovers in the refrigerator for best freshness.

Notes

  • Tempering the chocolate is crucial for achieving a glossy finish and stable snap when the chocolate sets.
  • Keeping hands slightly wet while shaping the bars helps prevent the coconut mixture from sticking to your skin.
  • Freezing the coconut bars before dipping helps the chocolate coat evenly without melting the filling.
  • For a Paleo and Vegan version, substitute sweetened condensed milk with a plant-based condensed milk and use dairy-free chocolate.
  • Store the finished bars in an airtight container in the refrigerator to maintain freshness.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://saraflavors.com/homemade-bounty-bars-mounds-with-chocolate-sweetened-condensed-milk-and-shredded-coconut-recipe/