Homemade Bounty Bars
This post may contain affiliate links. See my disclosure policy.
My homemade Bounty bars feature sweetened coconut enveloped in a thick layer of rich dark chocolate. Made with four ingredients, they take minutes to make and are the BEST chocolate coconut candy ever. Seriously, they taste like the real thing.
Table of Contents
Why I love these homemade bounty bars
Bounty chocolate bars (or Mounds Bars if you’re in the States) have been a staple in my house since I was a kid. Inspired by my chocolate coconut bars, I wanted to recreate this childhood classic. With a sweet, moist coconut center and thick chocolate coating, they’re impossible not to love.
My homemade recipe requires just four ingredients. No fancy kitchen equipment or arduous steps are required to make these bars- just a few bowls and a dash of patience.
★★★★★ REVIEW
“I am a diehard Mounds/Bounty candy bar fan, and these are SO GOOD and SO EASY. My kids beg me to make them all the time, but I have to limit myself to once a week, max!” – Catherine
Key Ingredients
- Shredded coconut. Unsweetened coconut with no added sugar. If you can find desiccated coconut (often called macaron-style coconut flakes), that’s even better, as it has a much finer consistency.
- Powdered sugar. It gives the coconut candy some sweetness but also holds the filling together.
- Coconut condensed milk. The secret ingredient! This holds the filling together while giving it a chewy, gooey texture. Of course, you can use standard condensed milk too.
- Chocolate. To cover the bars. I like to use a chopped-up chocolate bar because it melts easily, but any chocolate works.
How to make Bounty bars
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Combine the shredded coconut and powdered sugar. Add the coconut condensed milk and stir until a thick batter forms.
Step 2- Lightly wet your hands and form small logs. Place them on a lined plate or baking sheet and freeze for 10 minutes.
Step 3- Dip the coconut into the melted chocolate until fully coated using two forks.
Step 4- Refrigerate the bars until the chocolate is firm.
Arman’s recipe tips
- Use two forks to dip the coconut mix in the chocolate. It makes things so much easier and there is less mess.
- Lightly wet your hands before shaping the coconut filling. It stops it from sticking to your fingers and helps the bars hold themselves so much better.
- Chill the bars before adding the chocolate. This ensures they keep their firm shape.
- Omit the powdered sugar. If you don’t want super-sweet bars, you can skip the powdered sugar altogether.
Storage instructions
To store: Leftovers can be stored at room temperature in an airtight container for up to 2 weeks. If you want to keep them fresher longer, keep them in the refrigerator for up to 1 month.
To freeze: Line a container with parchment paper and place the chocolate bars in it. Store in the freezer for up to 6 months. Let the bars thaw in the fridge for 1-2 hours or overnight before enjoying them.
More homemade candy recipes
If you tried this Bounty Bars recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Homemade Bounty Bars
Video
Ingredients
- 3 cups shredded coconut
- 1/2 cup powdered sugar
- 2/3 cup coconut condensed milk or standard condensed milk
- 1-2 cups chocolate chopped
Instructions
- In a large mixing bowl, add the shredded coconut and powdered sugar and mix until combined. Add the coconut condensed milk and mix until a thick batter remains.
- Lightly wet your hands and form small, 4-inch logs of the coconut filling. Place them on a lined plate and freeze for ten minutes.
- Melt your chocolate. Using two forks, dip the coconut in the melted chocolate until fully coated. Ensure the chocolate drips off, then place them back on the lined plate.
- Refrigerate the bars until the chocolate has firmed up.
Notes
- Make your own powdered sugar. When I don’t have any powdered sugar on hand, I like to make my own. Simply add white sugar to a food processor or high-speed blender and blend until you have a powdery mixture.
- Make low-carb Bounty chocolate bars. Use our keto powdered sugar, sugar-free condensed milk, and sugar-free chocolate chips.
- Give them a firmer center. For a more traditional Bounty Bar texture, I like to add two tablespoons of coconut oil to the coconut mixture. This will harden in the fridge and give the bars a chewier bite.
- Switch up the chocolate. Classic Bounty chocolate bars are coated in dark chocolate, but since you’re making your own, you can milk chocolate or white chocolate if you prefer.
Enjoy 👀 dessert 🍨 any good food
Glad you liked it Zelma!