Store-bought candy bars are decadent treats that people can’t get enough of but may include high amounts of fat, sugar, and preservatives that the health conscious would prefer not to consume. This homemade bounty bars recipe provides all chocolate candy bar lovers with a slightly healthier alternative. Rather than picking up a Bounty chocolate bar from the store, you can use all natural shredded coconut and your favorite chocolate to create an indulgent dessert in your home kitchen. Marie, the author of Not Enough Cinnamon recipe blog, came up with this intriguing sweet treat for an indulgence at the end of the week. She insists that homemade dessert recipes usually taste better than store-bought, and this is likely true. To make the best of these fun desserts, use the best quality ingredients possible. These bars will become a family favorite when looking for a sweet treat throughout the week.
Marie doesn’t specify whether to use sweetened or unsweetened coconut, but that means you can use whatever you have available. Many baked coconut desserts will use unsweetened, because sweetened may caramelize too much in the oven. In the case of this no bake coconut recipe, whether you use sweetened or unsweetened coconut doesn’t matter. This choice is entirely dependent on how sweet you would like your dessert. If you use a heavily sweetened chocolate, you may prefer to use unsweetened coconut instead. Alternatively, if you use dark chocolate, sweetened coconut may help to counteract some of the bitterness.
Marie’s bounty bar recipe is excellent because it only requires three ingredients. She also gives information on how to get the best appearance to your chocolate recipe as possible. One important step is shaping the coconut mixture into bars and putting in the freezer to set. Freezing the coconut before dipping in chocolate ensures that no coconut flakes crumble into the chocolate creating an unappealing appearance. This is a step that is implemented in truffle recipes as well, where the ganache is shaped into balls and frozen before coating in chocolate. Another helpful piece of information Marie gives is how to temper chocolate, which will give the finished chocolate bars a beautiful shine and snap to the chocolate. The process of tempering chocolate will not only help the result of this coconut recipe look attractive, but will also ensure the chocolate doesn’t melt at room temperature. The best chocolate to use for tempering would be one labeled with a cocoa butter percentage rather than baking chocolate labeled semi-sweet or bittersweet. A higher percentage of cocoa butter, at least 70%, will temper more easily than chocolate with less cocoa butter. If possible, couverture is the best choice, because it has cocoa butter added to it. Whatever chocolate you choose, this chocolate coconut dessert recipe is sure to be wonderful.
Although picking up a prepared candy bar takes seconds compared with making this homemade bounty bar recipe, the taste will speak for itself. Marie had how-to photos and detailed information on how to temper chocolate to create the best look possible. Thank you to Marie for sharing her easy homemade bounty bars recipe with us.
Nutrition Facts for: Easy Homemade Bounty Bars Aka Mounds From Not Enough Cinnamon
Ingredients: Milk chocolate, shredded coconut, sweetened condensed milk.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 12 servings. * Per Serving: Calories 342, Calories from Fat 175, Total Fat 19.4g 30%, Saturated Fat 14.7g 73%, Cholesterol 17mg 6%, Sodium 64mg 3%, Potassium 298mg 9%, Carbohydrates 38.0g 13%, Dietary Fiber 3.0g 12%, Sugars 33.4g, Protein 5.4g, Vitamin A 3%, Vitamin C 3%, Calcium 14%, Iron 21%
~*~*For all featured guest blogger recipes, we want to send out a sincere thanks for allowing us to share this content. Be sure to check out their website at the link below.~*~*
Get Recipe / Learn More at Not Enough Cinnamon