Homemade Bounty Chocolate Bars | Easy Chocolate Coconut Bars

🎉 Introduction

If you’ve ever bitten into a Bounty chocolate bar (or its American cousin, the Mounds bar) and fallen in love with the sweet coconut filling wrapped in smooth chocolate, you’re going to adore this homemade version. These chocolate coconut bars are incredibly easy to make, require just a handful of ingredients, and taste even better than store-bought.

With a soft, sweet coconut center and a luscious milk chocolate coating, these bars are perfect for holiday treats, edible gifts, lunchbox snacks, or anytime indulgence. Best of all, there’s no need for complicated equipment or professional candy-making skills—just mix, shape, coat, and enjoy.

🧰 Equipment Needed

• Mixing bowls (medium & large)
• Measuring cups & spoons
• Saucepan (for heating milk mixture)
• Wooden spoon or spatula
• Baking tray
• Parchment paper
• Microwave-safe or heatproof bowl (for melting chocolate)
• Fork or dipping tool (for coating bars)

🛒 Ingredients

Culinary Aids & Spices:

• 300 g milk chocolate (chopped or in chips)
• ¾ cup sugar

Nuts, Seeds & Dried Fruits:

• 2 cups desiccated coconut

Dairy Products:

• ¼ cup cream
• 1 ½ cups milk

👩‍🍳 Directions

Step 1: Make the Coconut Filling

1. In a saucepan over medium heat, combine milk, cream, and sugar.
2. Stir until sugar dissolves and the mixture is warm (do not boil).
3. Remove from heat and stir in desiccated coconut until fully coated and thick.
4. Let mixture cool for about 5 minutes—it should be firm enough to shape.

Step 2: Shape the Bars

1. Line a baking tray with parchment paper.
2. Using your hands, take small portions of the coconut mixture and shape them into rectangles or logs.
3. Place shaped bars on the tray and refrigerate for at least 30 minutes to firm up.

Step 3: Melt the Chocolate

Microwave Method: Place milk chocolate in a heatproof bowl and microwave in 20-second bursts, stirring between each, until melted.
Stovetop Method: Place chocolate in a heatproof bowl over a pan of simmering water (double boiler method) and stir until melted and smooth.

Step 4: Coat the Bars

1. Remove chilled coconut bars from the fridge.
2. Using a fork, dip each bar into melted chocolate, coating it completely.
3. Let excess chocolate drip off, then place back on the parchment-lined tray.

Step 5: Chill & Serve

• Refrigerate coated bars for 20–30 minutes until chocolate is set.
• Serve chilled or at room temperature.

🍽️ Servings & Timing

• Servings: ~12 bars
• Prep Time: 20 minutes
• Chill Time: 1 hour total
• Total Time: ~1 hour 20 minutes

🧊 Storage & Reheating

Room Temperature:

• Store in an airtight container for up to 5 days in a cool, dry place.

Refrigerator:

• Keeps for up to 2 weeks.

Freezer:

• Freeze for up to 3 months; thaw in the fridge before serving.

Reheating:

• Not needed—these are served cold or at room temperature.

🥄 Variations

• Dark Chocolate Bounty Bars: Swap milk chocolate for dark chocolate for a richer taste.
• White Chocolate Twist: Coat with white chocolate for a creamy, sweet variation.
• Nutty Coconut Bars: Mix in chopped almonds, hazelnuts, or cashews with the coconut filling.
• Mint Coconut Bars: Add a drop of peppermint extract to the filling for a refreshing twist.
• Layered Bounty Slice: Press coconut mixture into a tray, pour melted chocolate on top, set, then slice into squares.

❓ 10 FAQs

1. Can I use sweetened coconut instead of desiccated?

Yes, but reduce the sugar slightly to balance the sweetness.

2. Can I make them vegan?

Yes—use plant-based milk, coconut cream, and vegan chocolate.

3. How do I stop the chocolate from cracking?

Make sure the bars are slightly chilled but not frozen when dipping.

4. Can I add flavor to the chocolate coating?

Yes—add a pinch of cinnamon or instant coffee to melted chocolate.

5. Can I make bite-sized versions?

Absolutely—roll into small balls and coat with chocolate.

6. Why is my coconut filling too soft?

It may have too much liquid; add extra coconut to firm it up.

7. Can I double the recipe?

Yes—just keep proportions the same.

8. How do I make them look smooth?

Tap the fork gently after dipping to remove excess chocolate.

9. Can I add shredded coconut on top?

Yes—sprinkle before chocolate sets for a decorative finish.

10. Can I store them at room temperature in summer?

Not recommended—keep refrigerated to avoid melting.

🏁 Conclusion

These Homemade Bounty Chocolate Bars are proof that you can recreate your favorite candy bar in your own kitchen—and make it even better. With a creamy coconut filling and smooth chocolate coating, they’re indulgent yet simple to prepare. Perfect for gifting, snacking, or treating yourself, this recipe is one you’ll turn to again and again.

Adam

Homemade Bounty Chocolate Bars | Easy Chocolate Coconut Bars

If you’ve ever bitten into a Bounty chocolate bar (or its American cousin, the Mounds bar) and fallen in love with the sweet coconut filling wrapped in smooth chocolate, you’re going to adore this homemade version. These chocolate coconut bars are incredibly easy to make, require just a handful of ingredients, and taste even better than store-bought. With a soft, sweet coconut center and a luscious milk chocolate coating, these bars are perfect for holiday treats, edible gifts, lunchbox snacks, or anytime indulgence. Best of all, there’s no need for complicated equipment or professional candy-making skills—just mix, shape, coat, and enjoy.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

chill time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 bars

Ingredients Equipment Method Notes

Ingredients

  

Culinary Aids & Spices:

• 300 g milk chocolate chopped or in chips
• ¾ cup sugar

Nuts, Seeds & Dried Fruits:

• 2 cups desiccated coconut

Dairy Products:

• ¼ cup cream
• 1 ½ cups milk

Equipment

• Mixing bowls (medium & large)
• Measuring cups & spoons
• Saucepan (for heating milk mixture)
• Wooden spoon or spatula
• Baking tray
• Parchment paper
• Microwave-safe or heatproof bowl (for melting chocolate)
• Fork or dipping tool (for coating bars)

Method

 

Step 1: Make the Coconut Filling

1. In a saucepan over medium heat, combine milk, cream, and sugar.
2. Stir until sugar dissolves and the mixture is warm (do not boil).
3. Remove from heat and stir in desiccated coconut until fully coated and thick.
4. Let mixture cool for about 5 minutes—it should be firm enough to shape.

Step 2: Shape the Bars

1. Line a baking tray with parchment paper.
2. Using your hands, take small portions of the coconut mixture and shape them into rectangles or logs.
3. Place shaped bars on the tray and refrigerate for at least 30 minutes to firm up.

Step 3: Melt the Chocolate

1. Microwave Method: Place milk chocolate in a heatproof bowl and microwave in 20-second bursts, stirring between each, until melted.
2. Stovetop Method: Place chocolate in a heatproof bowl over a pan of simmering water (double boiler method) and stir until melted and smooth.

Step 4: Coat the Bars

1. Remove chilled coconut bars from the fridge.
2. Using a fork, dip each bar into melted chocolate, coating it completely.
3. Let excess chocolate drip off, then place back on the parchment-lined tray.

Step 5: Chill & Serve

1. Refrigerate coated bars for 20–30 minutes until chocolate is set.
2. Serve chilled or at room temperature.

Notes

🧊 Storage & Reheating
Room Temperature:

Store in an airtight container for up to 5 days in a cool, dry place.

Refrigerator:

Keeps for up to 2 weeks.

Freezer:

Freeze for up to 3 months; thaw in the fridge before serving.

Reheating:

Not needed—these are served cold or at room temperature.

🥄 Variations
Dark Chocolate Bounty Bars: Swap milk chocolate for dark chocolate for a richer taste.

White Chocolate Twist: Coat with white chocolate for a creamy, sweet variation.

Nutty Coconut Bars: Mix in chopped almonds, hazelnuts, or cashews with the coconut filling.

Mint Coconut Bars: Add a drop of peppermint extract to the filling for a refreshing twist.

Layered Bounty Slice: Press coconut mixture into a tray, pour melted chocolate on top, set, then slice into squares.

❓ 10 FAQs
1. Can I use sweetened coconut instead of desiccated?
Yes, but reduce the sugar slightly to balance the sweetness.

2. Can I make them vegan?
Yes—use plant-based milk, coconut cream, and vegan chocolate.

3. How do I stop the chocolate from cracking?
Make sure the bars are slightly chilled but not frozen when dipping.

4. Can I add flavor to the chocolate coating?
Yes—add a pinch of cinnamon or instant coffee to melted chocolate.

5. Can I make bite-sized versions?
Absolutely—roll into small balls and coat with chocolate.

6. Why is my coconut filling too soft?
It may have too much liquid; add extra coconut to firm it up.

7. Can I double the recipe?
Yes—just keep proportions the same.

8. How do I make them look smooth?
Tap the fork gently after dipping to remove excess chocolate.

9. Can I add shredded coconut on top?
Yes—sprinkle before chocolate sets for a decorative finish.

10. Can I store them at room temperature in summer?
Not recommended—keep refrigerated to avoid melting.

🏁 Conclusion
These Homemade Bounty Chocolate Bars are proof that you can recreate your favorite candy bar in your own kitchen—and make it even better. With a creamy coconut filling and smooth chocolate coating, they’re indulgent yet simple to prepare. Perfect for gifting, snacking, or treating yourself, this recipe is one you’ll turn to again and again.