Homemade Bounty Bars (4-Ingredient)
These homemade bounty bars come together with just four ingredients – sweetened coconut, condensed milk, vanilla, and dark chocolate. Chewy, chocolatey, and dangerously easy.
Equipment
- 8x8-inch baking pan
- Parchment Paper
- Large Mixing Bowl
- Rubber spatula
- Sharp chef's knife
- Microwave-safe bowl
- Fork
Ingredients
Filling
- 4 cups sweetened flaked coconut (14-16 oz bag)
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
Coating
- 2 cups dark chocolate chips (about 12 oz)
Instructions
- Line an 8x8-inch baking pan with two sheets of parchment paper, leaving overhang on two opposite sides so you can lift the block out later.
- In a large bowl, combine 4 cups sweetened flaked coconut, the entire can of sweetened condensed milk, and 1 tsp vanilla extract. Stir with a rubber spatula until every flake is coated. The mixture should hold together when pressed between your fingers.
- Transfer the mixture to the prepared pan. Wet your hands with cold water and press the mixture into an even, flat layer. Freeze for at least 2 hours, until completely solid.
- Lift the frozen block out using the parchment overhang. Use a sharp chef's knife to cut into 12 even bars – 3 cuts lengthwise, 3 cuts crosswise. Return to freezer for 10 minutes if they soften.
- Place 2 cups dark chocolate chips in a microwave-safe bowl. Microwave in 30-second bursts, stirring after each, until smooth and glossy.
- Working one bar at a time, drop into the melted chocolate. Use a fork to turn and coat all sides. Lift out with the fork and tap the handle gently on the bowl edge to let excess drip off. Place on a parchment-lined baking sheet. Repeat with all 12 bars.
- Let the dipped bars sit at room temperature for 2 minutes, then transfer to the freezer for 5 minutes to set the chocolate. Or let them set at room temperature for about 30 minutes.
Notes
Storage: Store in an airtight container with parchment between layers. In the fridge they keep for 2 weeks; in the freezer for up to 3 months. Let sit at room temperature 5 minutes before eating. Do not microwave.
Tips I learned the hard way: Wet your hands when pressing the filling – it prevents sticking. Use a sharp knife for clean cuts. Tap the fork to remove excess chocolate for a thin, snappy shell. Let bars rest 2 minutes after dipping before freezing to prevent chocolate bloom.
Swaps that work: Use dairy-free condensed milk and chocolate for a dairy-free version. Milk chocolate or white chocolate also work well. Sprinkle with toasted coconut for extra texture.