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These 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.
★★★★★ 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
Table of Contents
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 needs just four ingredients to make. No fancy kitchen equipment or arduous steps are required to make these bars- just a few bowls and a dash of patience.
Key Ingredients
- Shredded coconut. Unsweetened coconut with no added sugar. If you can find desiccated coconut (often called macaron-style coconut flakes), those are even better, as they are a much finer consistency.
- Powdered sugar. Gives the bounty 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.
Find the printable recipe with measurements below.
How to make Bounty bars
Step 1- Make the filling. In a large bowl, combine the shredded coconut and powdered sugar. Add the coconut condensed milk and stir until a thick batter forms.
Step 2- Shape. Lightly wet your hands and form small, 4-inch logs of the coconut filling. Place them on a lined plate or baking sheet and freeze for 10 minutes.
Step 3- Coat in chocolate. Melt the chocolate in a microwave or on the stovetop. Using two forks, dip the coconut in the melted chocolate until fully coated. Shake off the excess chocolate and transfer it back to the lined plate.
Step 4- Refrigerate. Refrigerate the bars until the chocolate is fir.
Arman’s recipe tips
- Omit the powdered sugar. If you don’t want super-sweet bars, you can skip the powdered sugar altogether.
- Use two forks to dip the coconut mix in the chocolate. It makes things so much easier and there is less mess.
- Chill the bars before adding the chocolate. This ensures they keep their firm shape.
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 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.
Bounty Bars (4 ingredients)
Ingredients
- 3 cups shredded coconut
- 1/2 cup powdered sugar
- 2/3 cup coconut 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.
- Place the mound bars on a lined plate and refrigerate 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.
Your recipes are excellent. Very easy to follow. Tried them & loved them all👌
These are beautiful. I did them with 70% dark Cadbury cooking chocolate as I love the Dark Bounty. I’m pre diabetic, so I used artificially sweetened Coconut condensed milk and Lakanto Golden sugar substitute. I also added an additional level teaspoon full of guar gum, and a little vanilla essence to the melted chocolate.
I will be making these regularly.
These are fabulous!!! I’m keto, so I used Lily’s brand chocolate chips, and I made my own coconut sweetened condensed milk from Alldayidreamaboutfood by Carolyn Ketchum. Hubby is diabetic and a sugar addict. These really help him stay on track. Thank you for this recipe. It’s awesome!!!
Ok so i’m not vegan, but im always looking for healthy ways to eat. So often i find myself on vegan sites such as yours looking for variations to spice up my life. Anyway, i made these, but i didnt have any maple syrup and i wasnt sure i wasnted a honey flavour in the coconut filling, so i used a touch of…corn syrup….GASP! I know, its like a cardinal sin in the world of healthy eating, but hey it worked, and i only had to use a tiny bit, just to kindda help bind everything together. I dipped the bars in a mix of semisweet and milk chocolate chips melted with a tsp of coconut oil. Fabulous. I ate a bar the second the chocolate firmed up in the freezer! I love bounty bars and i was glad to find a homemade version without condensed milk! Thanks for a great recipe! will certainly be making these little coconut treasures again…next time with Maple Syrup perhaps 😉
I dont use maple syrup or something, its also full of sugar, its almost worse than sugar. May I use just monk fruit extract or erythrol or xylitol? Please look up how much sugar dried dates or maple syrup has.
With all due respect, this does not use maple syrup. I am WELL aware of how much sugar those you mentioned has.
Thank you, Arman. These are delicious! I made my own sticky sweetener from one of the many keto sweetened condensed milk recipes online. The vote was unanimous; this recipe is a keeper. I also put almonds on top while the mixture was still warm, and before covering in chocolate, i.e. Almond Joy Bars. =)
In the video, you are using milk. How much milk do you use?
That is a different recipe 🙂
Yum, these look fantastic! I want to try making coconut butter someday. It’s super challenging to find where I go grocery shopping!
Love how these use creamy delicious coconut butter! I’ll have to make some more ASAP to make a batch of these bars!