Homemade Bounty Bars

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You can make bounty bars and you’ll only need 3 ingredients.

Like me you’re thinking GET OUT OF HERE, WHY HASN’T THIS BEEN BROUGHT TO MY ATTENTION BEFORE!!!

So I’ve got a bit of a thing for coconut, coconut jam drops, coconut ice cream, lamingtons and now bounty bars.  

For a coconut lover like me I can’t fathom why I haven’t made them before.  As I said you only need 3 ingredients.  They’re so easy to make, the only cooking involved is melting chocolate and most of the time involved was the bars sitting in the freezer or fridge doing their thing .  Most importantly they were crazy delicious.

 Just a tip it’s important to test the coconut condensed milk mixture for quality control, however you’ll need self control while doing this otherwise you’ll devour the lot and have none to coat in chocolate.

Homemade Bounty Bars

3/4 Can Condensed milk

3 cups shredded coconut

450 g chocolate (I used 1/2 milk 1/2 dark because that ‘s what was in the cupboard, use what you prefer)

Put coconut into bowl, pour in condensed milk, mix thoroughly. 

Using wet hands shape into bar shapes and place on baking paper lined tray.  Put tray into freezer for a couple of hours to firm up.

Once the bars are firm, melt chocolate.  I usually do it in the microwave on high for 30 sec bursts stiring in between each burst. 

Working in batches take several of the bars out of the freezer (if you take them all out the ones you do last will have softened up) and coat in melted chocolate.  I find the best way is to roll them in chocolate with 2 forks and let any excess chocolate drip off.  Place on another baking a paper lined tray.

Repeat with remaining bars and either leave on bench or put in fridge to set chocolate, fridge is best if it’s warm to hot in your house plus they’ll be set quicker meaning you can enjoy them sooner 

Keep them stored in the fridge. I imagine these would last up to 4-5 days but they lasted just over a day in this house as they were so moreish.

coconut icecream

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Ice cream is usually made using eggs, and I have been known to make it that way (see champagne ice cream). But the problem with this is I use at a minimum twice the amount of ingredients. This would be because I get very easily distracted. So whilst I’m meant to be carefully stirring the egg mixture of a pot of simmering water I’m off getting distracted by glitter and unicorns or life. This means that if I’m not stirring the eggs at the right moment they over cook and turn into scrambled eggs. Now it may be just me but this is not really a desirable ingredient in ice cream.

So my go to everyday vanilla ice cream recipe is one that may not be as rich as others but it requires no eggs or stirring of ingredients of any kind over heat. I just chuck them in my mixer whisk to a bit frothy then pour in ice cream maker, which churns away for 20 mins and gives me ice cream (well it does after I freeze churned mixture for a few hours).

Anyway I got possessed by the need to make and eat coconut ice cream. After examine a few recipes on the internet I just decided to adapt my standard recipe and threw in some shredded coconut. Topped with melted dark chocolate it was rather like a frozen bounty bar.

Coconut Ice Cream

1 cup chilled cream
1 cup of chilled coconut cream
1 cup chilled milk
3/4 cup sugar
small handful of shredded coconut (optional)

In mixer with whisk attachment whisk together cream, coconut cream, milk and sugar. You want to whisk till the sugar has dissolved and its kinda frothy on op top. Pour into ice cream maker, churn. When it nearly done add in shredded coconut. Then pour into container freezer for a few hours till full frozen. If you don’t have an ice cream maker that ok, whisk it up then pop in freezer then whisk every 20 mins for a about 2 hours and it should get to the consistency of soft serve ice cream at which point add in shredded coconut stir and freeze.

I drizzled over some dark chocolate melted in the microwave and it set pretty quickly (a la homemade ice magic)

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Part of the Sweet Adventures Blog Hop – Licence to Chill Hosted by the Kitchen Crusader

Lamingtons

When I first thought of the idea of baking all the classic Australian baked goods the first thing that came to mind was Lamingtons. Almost everyone else suggested pavlova but not me. Come Australia day everyone’s serving pavlova but I’m handing out Lamingtons.

I mean what’s not to love, it’s perfect cake covered in chocolate icing then rolled in coconut. I like them so much I’ll even eat the ones you get pre-packaged from the supermarket. But we all know homemade is best.

I won’t lie they can be fiddly and a bit messy to make . You also need 24 hours to make them. This is because you need to freeze the cake. What’s that skip, why freeze the cake? Well you can ice the outside of a cake pretty well as soon as its cooled from the oven, but cut the cake and icing is not a fan of sticking to the crumbly insides. However freeze the cake and voilà the cut sides aren’t crumbly when frozen.

So righty O let’s make lamingtons

You’re going to need cake which is going to need butter and sugar

we’re adding the usual eggs, vanilla, milk and flour and mxing with our butter and sugar

an assitant in the form of a child is good and enhances the whole messy factor

chocolate icing!!

Lamingtons – recipe adapted from Super Food Ideas April 2002

Butter cake

125g butter

3/4 cup sugar

2 eggs (room temp is best)

1/2 tsp vanilla

2 cups SR flour

1/2 cup milk

Preheat Oven to 180 degrees C

cream butter and sugar together

add eggs one at time beating well after each egg. Beat in Vanilla

add 1/2 the flour, then 1/2 the milk. The repeat with remaining flour and milk. Mix until all combined.

pour batter into baking paper lined 18 x28 cm slab tin

Bake for about 30 mins or until a skewer comes out clean

Turn out onto a wire rack. Once cool wrap in cling wrap and freeze

Just before you need to ice them, take cake out of freezer and chop into desired sizes (usually square)

Chocolate icing

500 g icing sugar

1/3 cup cocoa

1/2 cup milk

15 g butter chopped

4 cups desiccated coconut

sift the icing sugar and cocoa into a heat proof bowl. Add milk and butter

stand bowl over a saucepan of hot water. Stir until all combined and nice and smooth

Holding each piece of cake on a fork one at a time dip them in the icing until completely covered in icing. Let excess drip off then roll in coconut.

place on rack to let icing harden slightly (essentially you need to be able pick the lamingtons up without getting totally covered in chocolate icing).

You can vary it by cutting pieces of the un iced cake into 2 spreading jam or cream (or both) between the 2 halves then sandwiching back together and ice as above

Store in an air tight container.