I am a lover of the Bounty Bar. Ok, I’m a lover of all things chocolate but there is just something magically delicious about coconut and chocolate together- it’s bloody amazing! I was left alone for 24 hours (I really shouldn’t be left unsupervised) whilst N was away for work so I skipped the housework and jumped in the kitchen to bake treats… even though it’s supposed to be #paleo around this place. I had a list of things to bake and the Bounty Bar slice was at the top!
Whats so amazing about this Bounty Bar slice might ask? WELL, it’s chocolate fudgy bottom, coconut filling and chocolate top make for a rather bloody delicious mouthful. Do I really need to go on? It is super easy to make, freaking delicious and will make your tum happy!
Right enough rambling, its a no nonsense kind of blog today as I have too much boring stuff to do. I think it’s time for you to jump in the kitchen so that by the end of the day, you can have some coconut, chocolatey heaven in your mouth!
What you’ll need
– 2x 45g bounty bars, chopped
– 150g dark chocolate (I used Whittakers 62%), chopped
– 75g unsalted butter
– 1 egg
– 50g caster sugar
– 130g brown sugar
– 120g plain flour
– 1/2 cup sweetened condensed milk
– 145g desiccated coconut
– 250g dark chocolate melts
optional – 1/2 tsp of coconut essence can be added to the filling. I’ve made it both with and without and they are both awesome! If you don’t have coconut essence, don’t worry!
What to do
– Preheat your oven to 160 degrees celsius (140 fan bake) and line a loaf tin with baking paper. Don’t bother trimming the edges as you’ll need them to act as handles.
– Add your bounty bars, chocolate and butter to a pot and melt together over a low heat. Mix it good then leave to cool for 10.
– In a medium-ish sized bowl, beat together your egg, white sugar and brown sugar until pale and creamy. Add in your melted chocolate mixture a little bit at a time and mix.
– Pop in your flour and mix until combined. Into the oven it goes for 25 minutes. Pull it out and pop it off to the side for 5.
– In a bowl chuck in the coconut, condensed milk and essence if you are using and mix well. Spread evenly over your base and into the oven it goes again for 20-25 minutes or until lightly golden. Once done, place the tin onto a wire rack to cool completely.
– When it’s cool, melt the dark chocolate melts either in a bowl over a pot of simmering water or in a microwave safe bowl at 30 second intervals. Spread the melted chocolate over your coconut and pop into the fridge to set.
– Once the chocolate on your bounty bar slice has hardened the f up, remove from the tin, cut into slices and viola. Don’t bother trimming the edges to make it look pretty- ain’t no body got time for that- just eat it.
If you have leftovers (which you won’t), pop them into an airtight container and they will keep in the fridge for up to a week!
You. Are. Welcome.