Homemade Bounty Bars – Easy Chocolate Coconut Candy

Bounty Bars are the ultimate chocolate coconut treat that tastes even better than the store-bought version, with perfectly sweet coconut filling wrapped in a rich dark chocolate shell that snaps when you bite into it!

These easy coconut bars have become my go-to homemade gift for holidays, teacher appreciation, and “just because” moments – they look incredibly professional but require zero special skills or equipment. I’ll never forget the first time I made these and my family couldn’t believe they weren’t from an expensive chocolatier, especially when I told them the entire batch cost less than buying four candy bars at the store!

Why You’ll Love This Recipe

• 5 Simple Ingredients: No complicated specialty ingredients – just coconut, condensed milk, powdered sugar, vanilla, and chocolate!
• No-Bake Wonder: No oven required – perfect for summer or when you don’t want to heat up the kitchen.
• Gift-Worthy: These look professional and impressive wrapped in parchment or cellophane bags.
• Better Than Store-Bought: Control the sweetness, chocolate quality, and coconut texture for your perfect bounty bar.
• Make-Ahead Friendly: Store in the fridge for 2 weeks or freeze up to 3 months – perfect for holiday prep!

Equipment Needed

• 8×8-inch baking pan
• Parchment paper
• Mixing bowl
• Double boiler or microwave-safe bowl
• Fork or dipping tools
• Baking sheet

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Ingredients You’ll Need

For the Coconut Centers:

• 3 cups (240g) sweetened shredded coconut
• ½ cup (160g) sweetened condensed milk
• 1 cup (120g) powdered sugar
• 1 teaspoon vanilla extract

For the Chocolate Coating:

• 2 cups (340g) dark chocolate chips or chopped dark chocolate
• 1 tablespoon coconut oil (optional, for smooth coating)

Ingredient Notes

Coconut: Use sweetened shredded coconut (not flakes) for authentic bounty bar texture. Unsweetened coconut creates a different, less sweet result. The fine shreds hold together better than larger coconut flakes.

Chocolate: Dark chocolate (60-70% cacao) creates the classic bounty bar flavor. Milk chocolate works but is very sweet. Semi-sweet chocolate chips are the easiest option and work beautifully.

Step-by-Step Instructions

Step 1: Make Coconut Mixture

Mix shredded coconut, condensed milk, powdered sugar, and vanilla in a bowl until well combined. The mixture should hold together when pressed but not be too wet or sticky.

Step 2: Form and Chill Centers

Press coconut mixture firmly into parchment-lined 8×8 pan. Refrigerate 2 hours until very firm. Cut into 16 bars or rectangles of desired size.

Step 3: Melt Chocolate

Melt dark chocolate and coconut oil together using double boiler or microwave in 30-second intervals, stirring until smooth and completely melted.

Step 4: Dip Bars

Using fork, dip each coconut bar into melted chocolate, coating completely. Tap fork gently to remove excess chocolate. Place on parchment-lined baking sheet.

Step 5: Set Chocolate

Refrigerate dipped bars for 30 minutes until chocolate is completely set and firm. Store in airtight container in refrigerator.

Pro Tips & Cooking Hacks

• Firm Centers: Freeze coconut centers for 30 minutes before dipping for easiest coating.
• Smooth Chocolate: Add 1 tablespoon coconut oil to chocolate for thin, smooth coating.
• Clean Dipping: Use two forks – one to dip, one to slide bar onto parchment.
• Even Coating: Tap fork on bowl edge several times to remove excess chocolate.

Tips & Variations

Storage: Keep in airtight container in refrigerator up to 2 weeks or freeze up to 3 months. Let come to room temperature 10 minutes before eating for best texture.

White Chocolate Version: Use white chocolate instead of dark for a sweeter, less intense flavor profile.

Serving Suggestions

Dessert Platter: Arrange on pretty plate with other homemade candies for elegant dessert spread.

Coffee Companion: Serve alongside espresso or cappuccino for perfect afternoon treat.

Common Mistakes

• Too-Soft Centers: Not chilling long enough makes bars fall apart when dipping. Chill at least 2 hours.
• Chocolate Too Hot: Overheated chocolate becomes thick and difficult to work with. Heat gently.
• Rushed Dipping: Not letting excess chocolate drip off creates thick, uneven coating.

What to Serve With Bounty Bars

Hot Beverages: Coffee, tea, or hot chocolate complement the sweet coconut and dark chocolate beautifully.

Fresh Fruit: Strawberries or raspberries provide tart contrast to sweet bars.

Frequently Asked Questions

Can I use unsweetened coconut?

Yes, but increase powdered sugar to 1½ cups to compensate for lack of sweetness.

How long do these last?

2 weeks refrigerated or 3 months frozen in airtight containers.

Can I use milk chocolate instead?

Absolutely! The bars will be sweeter. Semi-sweet or dark chocolate is more traditional.

💬 Tried this recipe? Leave a comment and rating below! Did you make these as gifts? I love seeing your bounty bar creations!