These mini ‘Bounty’ bars are incredibly easy to make and taste just like the original chocolate bar. You only need four simple ingredients, most of which you probably already have in the pantry, and the result is the perfect little homemade sweet treat. Coconutty, creamy and coated in chocolate, they’re ideal for when you want something small but properly satisfying.
How to make these mini ice cube tray 'Bounty' bars
I used small log-shaped silicone ice cube trays as molds, which makes this recipe even easier. There’s no shaping or rolling by hand, you simply press the mixture in and let the mould do the work. Once chilled, the bars pop out effortlessly and already have that classic chocolate bar shape. The result is neat, uniform little bars that look just as good as they taste, with barely any extra effort.
They’re great for prepping ahead too. Store the finished bars in an airtight container in the fridge and they’ll keep for up to a week, ready to grab whenever a sweet craving hits.
What goes into these mini ice cube tray 'Bounty' bars?
Sweetened condensed milk gives the filling its creamy richness while also acting as the binder, holding everything together without the mixture becoming sticky or tacky. They might look a little dry at first, but as the bars chill, the coconut absorbs the moisture and firms up, creating that familiar crumbly yet slightly fudgy texture you know from a classic Bounty.
Desiccated coconut works best here because it’s finer and drier than shredded coconut, which helps achieve the right texture without adding excess moisture.
Milk chocolate is closest to the original and keeps things nostalgic, but dark chocolate is a great option if you prefer something less sweet and a little more grown-up. White chocolate also works if that’s your thing.
A small amount of coconut oil thins the melted chocolate slightly and helps create a thinner, snappier coating. If you don’t have any on hand, you can leave it out, just be aware the chocolate layer will be thicker and you may need an extra 50g to 100g of chocolate to coat all the bars. This recipe also requires 1 hour of freezing time.
Love the flavours of a Bounty bar? Try these Bounty-inspired biscuits and this Bounty cocktail, too.
Recipe, notes, photography and video by Recipes & Video content creator Stella Morelli
Ingredients
- 150g (1 3/4 cups) desiccated coconut
- 170g tube sweetened condensed milk
- 225g pkt milk choc melts
- 2 tbsp coconut oil
Method
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Step 1Place coconut and sweetened condensed milk in a large bowl and stir until well combined.
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Step 2Place about a tablespoon of the mixture into each hole of two (1-tablespoon capacity) ice cube trays. Press the mixture down so it’s tightly packed and smooth the surface, working in batches if needed. Place in the freezer for 30 minutes to set.
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Step 3Place chocolate in a microwave-safe bowl and microwave on High for 1 minute, stirring halfway, until melted and smooth. Add coconut oil and mix to combine.
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Step 4Remove coconut mixture from the ice cube trays. Using two forks, dip each each coconut bar in chocolate until coated allowing excess to drip back into bowl. Place on a wire rack and leave to set for 30 minutes. Serve.
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