by Karen Swan
So, you all know I’m fond of taking a delicious chocolate recipe and fiddling with it to make some fancy schmancy raw or vegan version of it (think Mint Patties, Peanut Butter Cups , White Chocolate bites, and Golden Rough Chocolate Chia pudding).
But for the chocolate love of my life, the Bounty, I was all for keeping it real. This recipe does just that.
A few things before we get to the recipe:
1. I used dark chocolate, and even though the bars tasted great, it would have been a more authentic taste had I used milk chocolate. If you want the real taste, then use the Cadbury plain milk chocolate as your coating.
2. I made 12 bars from the mix and I thought they were too big! (I know, hard to believe!) So I’ve been serving mine cut in half. So, feel free to make the bars smaller and you’ll get 24 little beauties!
3. You can temper the chocolate if you like. So melt 2/3 first, then stir through the final 1/3. Otherwise, just bung the lot in the microwave or in a heat proof bowl over a pot of simmering water to melt.
4. If you don’t want to make bars, then roll the mix into balls and then dip in the chocolate. Yum! You could even make little Bounty Pop thingies and put an ice cream stick in the ball, then dip in the chocolate.
5. Be prepared. You will eat at least one bar worth of the condensed milk and coconut mix before you even get to shaping the bars!
(makes 12 large or 24 mini bars)
1 can sweetened condensed milk
3 cups shredded coconut
400-425g milk or dark chocolate (splurge and buy the best you can afford!)
In a large bowl, combine the condensed milk and the shredded coconut and mix well. Eat at least one spoon of the mix for taste and quality control.
Using damp hands, shape the mix into the size bars you want and place on a paper lined baking tray. Place them in the freezer for about an hour to firm and make them easy to dip in the chocolate.
Meanwhile, melt the chocolate using your preferred method.
Dip the set bars into the melted chocolate. You’ll find this easier to do with 2 forks. Drip off any excess chocolate and place the bars back on the tray.
Return to the fridge or, if it’s not too hot at your place, leave them out to set.
My chocolate dipping skills are appalling so please ignore my ineptitude and lame attempt at some fancy choc drizzles!
Keep in an airtight container in the fridge for around 5 days….yeah right, as if they’ll last that long!
PS – I had some left over chocolate that I simply couldn’t waste so, thanks to an idea from the fabulous Pinky McKay as we chatted while I cleaned up, I made Chocolate Freckles!
Just drip a teaspoon amount of the melted chocolate onto a lined baking sheet and sprinkle with 100’s and 1000’s. Allow to set.
You could also do this with our homemade chocolate recipe.
*adapted from here