One of my all time favourite candy bars as a kid was the Bounty bar. Coconutty, chocolatey, smooth, with a little resistance...great combo. You cannot go wrong. I have in fact a recipe for Bounty Bars on this site. This is easier! (Quicker satisfaction if you are desperate!!) No apologies about that. Go and do!!
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We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our newest course, The Whole Scoop Ice Cream course is churning now!
Need
-
Base
- 80 Grams Butter cubed BUY
- 60 Grams golden caster sugar
- 1 egg
- 150 Grams plain flour
- 2 Tablespoons Cacao Nibs
- 80 Grams Chocolate dark callets, melted BUY
-
Coconut Filling
- 250 Grams shredded coconut
- 1 x 395 Tin condensed milk
-
Ganache Topping
- 200 Grams Chocolate dark callets BUY
- 70 Grams cream
Do
- 1
Preheat oven to 180°C and butter a 20 cm square cake tin.
- 2
Make the base; Place butter and sugar into the Thermomix bowl and chop 10 sec/speed 5.
- 3
Scrape down sides of bowl and add all remaining base ingredients including melted chocolate.
- 4
Blend 15 sec/speed 5. Scrape down and repeat if necessary.
- 5
Spread mixture into prepared tin and bake 10 minutes until firm to touch.
- 6
To make filling place all ingredients into the Thermomix bowl and blend 10 sec/speed 6 Spread over cooked base and return to the oven for 15 minutes. Remove from the oven and cool completely.
- 7
To make ganache, place chocolate and cream into a clean dry Thermomix bowl and melt 4 min/50°C/speed 2. Whip 20 sec/speed 4. Cool slightly before pouring onto the cooked slice, spreading with a palette knife or offset spatula.
- 8
Refrigerate well before cutting into squares to serve.
