• 3 cups unsweetened shredded coconut
• 1 cup sweetened condensed milk
• 15 oz semisweet chocolate
- In a medium bowl, mix coconut and sweetened condensed milk to make a thick and sticky paste.
- Using your hands, form some rectangles with the paste. Press firmly to make sure the rectangles will keep their shape. After 3 or 4 rectangles, wash your hands and do not dry them completely. That way, the paste won’t stick to your hands.
- Arrange the coconut bars on a baking sheet lined with parchment paper and put in the freezer for about 20 minutes. This will make the candy easier to dip into chocolate. Don’t skip this part or it’ll be a mess!
- In the meantime, cut the chocolate into pieces and put ⅔ of it in a microwave safe bowl.
- Microwave the chocolate on medium power for 30 seconds, stir, then repeat in 15 seconds intervals, until the chocolate has melted completely.
- If you prefer to melt chocolate on the stove top, place a heatproof bowl over a small saucepan filled with simmering water. On low heat, stir chocolate until melted, ensuring the chocolate does not make contact with water and steam whilst melting.
- Add ⅓ remaining chocolate and keep stirring until it is fully melted.
- This process is called tempering chocolate. It will allow the chocolate to have a glossy texture and to set correctly with a nice snap when you break it.
- It’s time for dipping now! Remove rectangles from the freezer. If you want to take your time, you can work with one rectangle at a time and leave the others in the freezer. Using two forks, dip one rectangle halfway into melted chocolate.
- And roll it to cover all sides.
- Using one fork, remove the rectangle from the melted chocolate. With the other fork, remove excess chocolate and arrange your homemade bounty on a lined baking sheet.
- Allow a few hours for the chocolate cover to set (time will vary according to where you live, how warm is your house etc.) and ENJOY your homemade bounty bars!