Ladies and gentlemen, you can now make bounty in your kitchen!

It’s a great idea and you will impress those you give it to, or you cannot share it with anyone and keep it all to yourself!

They are perfect for birthday parties!
But also you can treat your colleagues or schoolmates
at celebration.

These homemade bounties are delicious and you need only 3 ingredients! Follow the simple step-by-step instructions and make this popular candy bar at home!

The most perfect recipe with chocolate + sweetened milk + coconut. That’s it! All you need these 3 ingredients to make these delicious but simple homemade Bounty Bars. Use whatever chocolate couverture you prefer, classic, milk, with more cocoa or all of them together. This recipe is so simple!

I don’t know about you, but I love making candy bars like these Bounty Bars from scratch. They usually taste better and you know the quality of the ingredients and they are perfect!

I started with a half dose that I’m giving you below and as soon as I photographed them, they disappeared!!! Then I did a double dose and luckily there was some left for the next day.


Yields20 ServingsDifficultyBeginner

Prep Time15 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 400 g condensed sweetened milk
 300 g shredded coconut
 1 tsp vanilla extract (optional)
 200 g chocolate couverture (whatever you prefer, classic, milk, with more cocoa, etc.)
 1 tbsp sunflower oil or butter or margarine (optional, is for glossy to chocolate)

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

In a bowl, mix the condensed sweetened milk with the coconut and vanilla well so that the ingredients bind well together.

2

Divide them into 20 balls and shape them into the desired shape.

3

Put them in the freezer while waiting chocolate couverture to melt. Alternately put them at fridge for 1 hour.

4

In a bain-marie (no special equipment is needed, just place a metal or pyrex bowl over a pot of boiling water) melt the couverture with the oil/butter, stirring it well until our chocolate mixture is smooth. You can use whatever couverture you want. My favorite is the one with the most cocoa but usually everyone finds it bitter.

5

With the help of food tweezers or forks, dip the boundy into the melted chocolate so that we have an even coating.

6

Place them in a baking tray with a sheet of greaseproof paper underneath or on a rack.

7

Once the boundies are frozen they will cool quickly and the couverture coating will set quickly. Alternatively, we can put them in the fridge to cool down.

Ingredients

 400 g condensed sweetened milk
 300 g shredded coconut
 1 tsp vanilla extract (optional)
 200 g chocolate couverture (whatever you prefer, classic, milk, with more cocoa, etc.)
 1 tbsp sunflower oil or butter or margarine (optional, is for glossy to chocolate)

Directions

1

In a bowl, mix the condensed sweetened milk with the coconut and vanilla well so that the ingredients bind well together.

2

Divide them into 20 balls and shape them into the desired shape.

3

Put them in the freezer while waiting chocolate couverture to melt. Alternately put them at fridge for 1 hour.

4

In a bain-marie (no special equipment is needed, just place a metal or pyrex bowl over a pot of boiling water) melt the couverture with the oil/butter, stirring it well until our chocolate mixture is smooth. You can use whatever couverture you want. My favorite is the one with the most cocoa but usually everyone finds it bitter.

5

With the help of food tweezers or forks, dip the boundy into the melted chocolate so that we have an even coating.

6

Place them in a baking tray with a sheet of greaseproof paper underneath or on a rack.

7

Once the boundies are frozen they will cool quickly and the couverture coating will set quickly. Alternatively, we can put them in the fridge to cool down.

Homemade Gluten Free Bounty
  • When we divide our dough into 20 balls and you want them exactly in equal size/amounts, like I do, use a help of a scale.
  • You can use whatever cover you want. My favorite is the one with the most cocoa but usually everyone finds it bitter. My husband likes with milk chocolate couverture better, so I made with both.

Good Luck and Bon Appétit!!!

Did you make this recipe?

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

What a better way to make easier your days, by keeping all recipes you like, organised. SHOP NOW

 
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