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Bounty Bars

British · Snack · Easy

Bounty Bars

Total
1 hr 30 min
Prep
1 hr 25 min
Serves
12
Calories
215
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Chewy coconut centers sit inside a thin dark-chocolate shell. Coconut cream binds the filling, with maple syrup adding a light sweetness.

Firm packing is what holds homemade Bounty Bars together when they meet the melted chocolate. Fine coconut absorbs the coconut cream, giving the center a soft chew without condensed milk or a cooked sugar syrup.

Use finely shredded unsweetened coconut and thick coconut cream, stirred smooth before measuring. Chill the shaped centers until solid enough to lift; warm, loose coconut will shed into the chocolate.

SweetRichTrendingMake AheadVegetarianGluten-freeEgg-freeNut-free

Method

  1. Stir the shredded coconut, coconut cream, maple syrup, vanilla extract and salt together until evenly moist. Press firmly into a parchment-lined 8-by-4-inch loaf pan.

  2. Freeze for until firm enough to cut. Lift out and divide into 12 small bars, pressing any loose edges back into place.

  3. Melt the dark chocolate and coconut oil in a dry heatproof bowl over barely simmering water for , stirring until smooth. Remove the bowl from the heat.

  4. Dip each cold coconut bar into the chocolate using two forks. Let the excess drip back into the bowl and place on a parchment-lined tray. Refrigerate for until the shell is firm.

Forkue tips

  • Use dairy-free dark chocolate for vegan bars; dark chocolate is not always free of milk.

Storing and reheating

Refrigerate in a sealed container for up to 1 week, with parchment between layers. Freeze for up to 2 months and thaw in the refrigerator. Serve cool so the chocolate shell stays firm.

Kitchen gear

Loaf panTop picks on AmazonHeatproof bowlTop picks on AmazonSmall trayTop picks on Amazon
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Nutrition per serving, estimated

215Calories
2gProtein
15gCarbs
17gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Bounty Bars: FAQ

Can I use sweetened coconut?

Yes, but the bars will be sweeter and may need less maple syrup. Fine shreds bind more neatly than long, coarse flakes.

Are homemade Bounty bars sugar-free?

No. Maple syrup and chocolate both contribute sugar. These are small coconut-chocolate treats, with portion size reflected in the nutrition estimate.

How do I store and reheat Bounty Bars?

Refrigerate in a sealed container for up to 1 week, with parchment between layers. Freeze for up to 2 months and thaw in the refrigerator. Serve cool so the chocolate shell stays firm.

How long does Bounty Bars take?

About 1 hr 30 min in total: 1 hr 25 min prep and 5 min cooking.

What do I need to make Bounty Bars?

The key ingredients are unsweetened shredded coconut, coconut cream, maple syrup, vanilla extract and dark chocolate, plus pantry basics.

Any tips for Bounty Bars?

Use dairy-free dark chocolate for vegan bars; dark chocolate is not always free of milk.

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