Bounty Mounds Bar

In an effort to be truly international I’m having a go at a USA/UK standard. In the UK we have Bounty Bars and in the USA you have Mounds Bars. It’s Snickers-vs-Marathon all over again.

I made these for my big Brother’s 60th birthday party and they went down well. Try to find unsweetened desiccated coconut as the condensed milk is sweet enough. I have selected dark chocolate, but if you want to please Adam (my Nephew) then you’d be better off using milk chocolate, but the choice is yours.

It is important to temper your chocolate, otherwise it doesn’t have that satisfying snap when you bite it. If you a beginner take a look at my tempering chocolate guide before you start.

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Bounty Mounds Bar
bounty mounds Bar fetured image
Servings
Ingredients
Servings
Ingredients
bounty mounds Bar fetured image
Instructions
  1. I'm not a huge fan of recipes that use cup measurements as I don’t think that you get the pin-point accuracy that baking requires. However this recipe is less cooking and more assemblage so it works for me. Put the desiccated coconut into your mixing bowl first as it make the mixing all the easier. Stir until all the coconut has been coated in the milk.
    mix in the milk
  2. Tip this thick mixture into a baking tray lined with Clingfilm. Press down the mixture to form a solid block. Pop the tray into the fridge to firm up. If you wish you could take spoonfuls of the mixture and shape them by hand or roll them into individual balls. Trust me the Mounds/Bounty police will not be after you!
    flatten mixture then chill
  3. Once chilled slice the coconut mix into your desired bar size. You could do large ones; I have chosen a 2-bite size (or one big bite if you are greedy!). Once cut up pop them back in the fridge, the last thing you want is for a collapse to happen when you are enrobing!
  4. Temper your chocolate. This is much more than just melting. Have a look at my tempering guide - link at the top of this page.
    how to temper chocolate
  5. Enrobe each bar, placing them onto a try lined with baking parchment or with cellophane for a shiny base. Allow the chocolates to set fully. I pop mine in the fridge for a little while in this summer heat; just to set mind you I do not store chocolate in the fridge!
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2 Comments

  • Dad 18th July 2018 at 6:49 pm

    This is proper cooking – making sweets with a thick chocolate covering!
    Meal time food can be jolly nice but sweets are treats!
    Top hole me boy!
    Dad

    Reply
    • Mark 19th July 2018 at 4:13 pm

      Atta boy Dad! Mx

      Reply

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