g (1 2/3 cups) plain gluten free flour blend (I used Doves Farm Freee plain GF flour mix, which doesn't contain xanthan gum. You can also mix your own with 50% white rice flour, 30% potato starch and 20% maize flour by weight.) In fact, I may put some dates at the center of some of them, and try my hand at making a healthy chocolate bar! I started off by using the base cookie recipe. This time I put 50 grams less condensed milk and 25 grams less sugar. I then added nearly a whole bag of Bounty Chocolate. I probably could have added more Bounty Chocolate, but I wanted to be cautious. I also decided to use kitchen scissors rather than a knife to cut up the Bounty Chocolate. This version is “legit” according to my brother in law’s review of my batch. I made it using a home made xylitol simple syrup to sweeten, and coated in Noshu (sugar free chocolate) mixed in with some cacao butter. I’m going to try and make my own choc coating for the next batch. I looked up the recipe again as soon as I got home and made a new batch, changing a few things as I went along and simplifying the process (no mini muffin tin this time!).

This looks exact replica of bounty bar. I just want to ask if i can use the condensed milk or the sweetened one. Taking note of all these points, I realized its unhealthy for my kid who craves sweet sometimes. I love making chocolates like these Bounty Bars from scratch. It usually tastes way better and you know exactly what goes in it. A win-win situation for the mother-kid duo. I have even planned to make this on this Raksha-Bandhan (Indian festival dedicated for brothers & sisters who shares the bond of protection, obligation, or care) for my little brother because these are his favourite chocolate bars.Add your butter and sugars to a bowl and beat till creamy – I use my stand mixer with the beater attachment! Da jeg var barn og alle de andre børn købte Yankee bars eller Mars, så var jeg altid hende der købte Bounty. Og da jeg blev lidt ældre og kom i gymnasiet hvor de andre drak rom og cola, ja så var jeg den der valgte Malibu. Aner I et mønster? Helt rigtigt – jeg elsker kokos! Måske fordi jeg er vokset op med en mor der bagte kokosmakroner i tide og utide. Måske bare fordi 🙂 Since 2006, a cherry-flavoured version has also been available in Australia. This was initially a limited edition flavour, but remained available as of 2013. In Europe, a limited edition mango flavour was available in 2004-05 and in Russia and Ukraine in 2010. A pineapple-flavoured edition was available in Russia during 2014. Form into bars and chill: Form the mixture into rounded rectangles, using a spoon, they should be about 2 to 3 inches in length. Wet your hands for easier handling. Refrigerate for 1 hour.

Homemade Bounty bars – delicious, melt-in-mouth coconut filling coated with milk chocolate. No-Bake Chocolate covered coconut bars ready with just 3 ingredients that too within a few minutes. Now, you can make your own favourite bounty recipe at home as good as the real ones. Honestly, I do not know why I even bother buying cook books. I have at least 30 cook books and most of them are still in their plastic or have never been read. Most of my favourite recipes have been found on the Internet.

Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling! Typically, store-bought chocolate contains additives, artificial ingredients, chemicals to hold the chocolate coating in shape and not to melt when left longer at room temperature. Honestly speaking, these store-bought chocolates are high in sugar content, high in glucose & corn syrup, this makes it addictive. Moreover, it is unhealthy for everyone especially kids, obese people and also diabetic people. But even with my love of dessert, there’s just no way to consume it all by myself. So I try to take full advantage if I’m going out by bringing at least one recipe—and usually two or three—to share. Ireland, United Kingdom, Canada, Australia, Portugal, New Zealand, Germany, the Netherlands, Denmark