Bounty Slice

Makes 16-20 squares Prep Time 10 minutes   Cook Time 25 minutes   Rated:

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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Need

  • Base
  • 80 Grams butter cubed BUY
  • 60 Grams golden caster sugar
  • 1 egg
  • 150 Grams plain flour
  • 2 Tablespoons cacao nibs BUY
  • 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.

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