Making your own bounty bars at home is easy and takes less than 30 minutes. Bounty Bars, also known as Mounds Bars, consist of a delicious coconut filling covered in chocolate, perfect for your candy bar cravings!
Why this recipe works
Making homemade candy bars is fun for adults and kids, and reaping the rewards is even better. These chocolate bars have a chewy coconut center reminiscent of the popular candy bars you buy at the store.
There’s no baking required for this recipe and only 5 simple ingredients are needed! Traditionally Bounty Bars are covered in dark chocolate like we did here, but milk chocolate or semi sweet can be used if you prefer.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
COCONUT – You will need desiccated coconut, which is a little different than unsweetened shredded coconut, for these bounty bars. Desiccated coconut is finer and dryer. You should be able to find it at your local grocery store, but you may need to check the health food aisle. In a pinch, you can substitute unsweetened shredded coconut but may need to cut back on the sweetened condensed milk as the moisture content is different.
CHOCOLATE – Traditionally, these candy bars are covered in dark chocolate. However, if you prefer a sweeter option, milk chocolate or semi sweet chocolate will work as well.
How to Make Bounty Bars
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a large mixing bowl using a rubber spatula, combine coconut, sweetened condensed milk, salt, and vanilla. Mix until everything comes together and becomes like a dough.
EXPERT TIP – In a pinch, you can substitute unsweetened shredded coconut for desiccated coconut, but may need to cut back on the sweetened condensed milk as the moisture content is different.
- Using an ice cream scoop or a spoon, scoop out the coconut mixture and roll it in between your palms to form a cylindrical shape.
- Place coconut cylinders on a parchment paper lined baking sheet or tray, and refrigerate for at least an hour. Alternatively, you can put them in the freezer for 30 minutes.
- Melt the chocolate in a double boiler until it’s smooth and shiny. You can add a tablespoon of butter or vegetable oil to make it a little thinner and shinier (optional).
- Dip your coconut bars in chocolate with the help of a fork, making sure all the sides are completely coated with chocolate.
- Sprinkle some coconut on top and place the pan in the fridge until your chocolate sets.
Frequently Asked Questions
Homemade bounty bars can be stored in an airtight container at room temperature for up to 5 days. To store them longer, keep them in a closed container in the refrigerator for up to a month. Bounty bars can also be frozen for 2 months. These candy bars are best enjoyed chilled.
While Mounds Bars and Bounty Bars can be found in stores covered in rich dark chocolate, not everyone loves bittersweet. These are your candy bars! You can use milk chocolate or semi sweet chocolate as your coating if you prefer.
Choose a keto friendly chocolate, we like the Lily’s brand. Also, make your own keto friendly sweetened condensed milk.
Next time you have a sweet craving, make these homemade bounty bars. Keep them in the fridge to satisfy your sweet tooth whenever you need it!
Ingredients
- 3 cups desiccated coconut
- 1 cup sweetened condensed milk
- 1/4 teaspoon salt
- 1 cup chopped dark chocolate
- 1 teaspoon vanilla extract
Things You’ll Need
- Double boiler
- Rubber spatula
- Baking sheet
Before You Begin
- Homemade bounty bars can be stored in an airtight container at room temperature for up to 5 days. To store them longer, keep them in a closed container in the refrigerator for up to a month. Bounty bars can also be frozen for 2 months. These candy bars are best enjoyed chilled.
- You will need desiccated coconut, which is a little different than unsweetened shredded coconut, for these bounty bars. Desiccated coconut is finer and dryer. You should be able to find it at your local grocery store, but you may need to check the health food aisle. In a pinch, you can substitute unsweetened shredded coconut but may need to cut back on the sweetened condensed milk as the moisture content is different.
Instructions
- In a large mixing bowl using a rubber spatula, combine coconut, sweetened condensed milk, salt, and vanilla. Mix until everything comes together and becomes like a dough.
- Using an ice cream scoop or a spoon, scoop out the coconut mixture and roll it in between your palms to form a cylindrical shape.
- Place coconut cylinders on a parchment paper lined baking sheet or tray, and refrigerate for at least an hour. Alternatively, you can put them in the freezer for 30 minutes.
- Melt the chocolate in a double boiler until it’s smooth and shiny. You can add a tablespoon of butter or vegetable oil to make it a little thinner and shinier (optional).
- Dip your coconut bars in chocolate with the help of a fork, making sure all the sides are completely coated with chocolate.
- Sprinkle some coconut on top and place the pan in the fridge until your chocolate sets.
