For any Bounty fans out there…you’re welcome! Aaand they don’t require any baking – super easy!
I love Bounty bars so decided to make a cake/biscuit bar version of this. I’m really pleased with the outcome and hope you will love them too. Let me know how you get on and what you think…
300g digestive biscuits
120g unsalted butter
30g dessicated coconut
397g tin of condensed milk
350g icing sugar – sieved
250g dessicated coconut
300g milk chocolate
50g white chocolate for decorating
Grease and line a square 9 x 9 inch tin. This is how I find easiest to line my tins – so that you can easily lift the bake out of the tin once set.
Blitz the biscuits – I use the nutribullet as its quick and gets a really nice result. But you can also place the biscuits in a large freezer bag and bash with a rolling pin! Empty them out into a large bowl.
Melt the butter and pour over the blitzed biscuits, mix until combined. Now stir through the coconut until combined. Tip into the baking tin and press down – I use a potato masher gently as this gets a good even result. Place in the fridge to firm up for at least 30minutes.
To make the coconut middle, mix the icing sugar and the condensed milk until combined. Now stir through the coconut. This is quite a stiff mix. Pour onto the biscuit base; I use a metal spoon here as I find it doesn’t stick to the coconut mix as much as a wooden spoon. Place back in the fridge to firm up again, for at least 30minutes.
Melt the chocolate – either in a glass bowl over a pan of simmering water. Or in the microwave in 30second bursts, continually mixing. Pour over the coconut middle and spread evenly. Place back in the fridge to firm up – allow at least an hour (if you can wait that long).
I then decorated with melted white chocolate – but this is optional!
Tip for cutting the bars…place a sharp knife under hot running water, dry off the knife and then cut the slice – this will get a nice clean cut without breaking the chocolate – repeat for each cut.