Chocolate Coconut Bars (Copycat Bounty^TM Bars)

Name: Chocolate Coconut Bars (Copycat BountyTM Bars)
Prep time: 30 min
Total time: 30 min
Yield: 20
Ingredients: 2 ½ cups (225 g) unsweetened finely shredded coconut (see note); ¾ cup (180 ml) sweetened condensed milk; 12 oz (340 g) dark chocolate, melted and cooled slightly

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Preparation 30 min
Chilling 30 min
Raising 30 min
Servings 1
Makes 20

Vegetarian
Nut-free
Gluten-free
Egg-free

Ingredients

- 2 ½ cups (225 g) unsweetened finely shredded coconut (see note)
- ¾ cup (180 ml) sweetened condensed milk
- 12 oz (340 g) dark chocolate, melted and cooled slightly

Preparation

- Line a baking sheet with a silicone mat or parchment paper..
- In a bowl, combine the coconut and condensed milk.
- Using a 1-tbsp (15 ml) ice cream scoop, form the coconut mixture into 20 balls. Using your hands, form the balls into rectangles 2 inches (5 cm) long with rounded corners. Place on the baking sheet. Freeze for 30 minutes.
- Place the cooled chocolate in a tall, narrow container (such as a measuring cup).
- Dip half of each bar into the chocolate and return to the baking sheet. Dip the other half of each bar in the chocolate. Reheat the chocolate in a double boiler or microwave oven as needed. Using the side of a butter knife, create three waves in the chocolate over the surface of the bars, if desired. Refrigerate until the chocolate has set, about 30 minutes. Transfer to an airtight container. Let sit out at room temperature for 5 minutes before serving. The bars will keep for 2 weeks in the refrigerator.

Note from Ricardo

You can use regular shredded coconut and finely chop it in a food processor before using.

Personal Note

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