Bounty Bars

Makes 30 Prep Time 2 hours   Cook Time 15 minutes   Rated:
by Tenina Holder

Chewy, chocolatey, coconutty goodness! (This treat can even get away with being called healthy.) Bounty bars are one of my favourites. And I literally don't purchase candy bars anymore. So creating these was going to happen sooner or later. I first got this recipe when I attended a fantastic course in Sydney at the Australian Patisserie Academy. It has been adapted to the Thermomix (which by the way is SO much easier) and of course I am using my fave chocolate of choice, the amazing 54% dark milk Callebaut. These will make a lovely gift, as the mixture does make A LOT. Be warned. You seriously don't want to eat them all. No, I really mean that. Make sure you have a plan to give some away! (I live in Perth, if that helps!)

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Need

Do

1  

Line a 20 x 30cm rectangular tin with baking paper that comes up the sides for easy removal.

2  

Place the 230g shredded coconut onto a lined baking tray and into a cold oven set to 145°C for 15 minutes exactly. Cool slightly.

3  

Meanwhile place the remaining 140g coconut, and coconut cream into Thermomix bowl and blend 10 sec/speed 8, stopping to scrape down sides of bowl as needed.

4  

Cook 5 min/100°C/speed 1.

5  

Add white chocolate and melt 5 min/50°C/speed 1.

6  

Add toasted coconut and blend 10 sec/speed 8.

7  

Pour into the prepared tin and allow to crystallize for several hours in a cool but not cold place.

8  

Refrigerate.

9  

To coat in chocolate, remove from the tin, and spread the base with melted chocolate using a palate knife. Allow to set.

10  

Slice into the bar shapes that work best for you. (Think Bounty bar)

11  

Melt your chocolate of choice until very liquid. I find it hard to melt such a small amount in the Thermomix, so I recommend a microwave.

12  

Dip each bar into melted chocolate and garnish either with additional shredded coconut, cacao nibs or drizzle with melted white chocolate.

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