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!!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 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
- 250 Grams shredded coconut
- 1 x 395 Tin condensed milk
- 200 Grams Chocolate dark callets BUY
- 70 Grams cream
Preheat oven to 180°C and butter a 20 cm square cake tin.
Make the base; Place butter and sugar into the Thermomix bowl and chop 10 sec/speed 5.
Scrape down sides of bowl and add all remaining base ingredients including melted chocolate.
Blend 15 sec/speed 5. Scrape down and repeat if necessary.
Spread mixture into prepared tin and bake 10 minutes until firm to touch.
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.
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.
Refrigerate well before cutting into squares to serve.
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