Bounty at home. How to prepare bounty at home

Wonderful Bounty candies, made from just a few ingredients, are now available to everyone at home!

Who doesn’t love “Bounty” as much as I love them? The blue lagoon, a coconut falling from the height of a palm tree and breaking as if in slow motion, and the slogan “Heavenly Delight” pleasantly touched me as a child... Today, raising two children, I am a scrupulous mother, weeding out products with a huge list of conditionally edible ingredients. And I embody my love for sweets and my family in, for example, these. Go ahead - get creative!

Bounty composition:

Candies:

120 g coconut flakes
15 g cocoa butter (you can use coconut or butter)
2 tbsp. l. liquid honey
1-2 tbsp. l. lemon juice or a pinch of vanilla (optional, for lovers)

Glaze:

plain chocolate bar

30 g cocoa butter
4 tsp. liquid honey
50 g cocoa powder or carob (or 60 g cocoa mass)
1 tbsp. l. milk powder (optional, for milk chocolate)

Ingredients:

To prepare the bounty cake we will need:

For the test:

Four chicken eggs
80 grams of flour
20 grams cocoa powder
20 grams potato starch0
120 grams of sugar
Half a teaspoon of baking powder

For the cake filling:

Seven tablespoons of semolina
Half a liter of milk
200 grams of sugar
200 grams of butter
250 grams coconut flakes
Vanillin

How to make Bounty at home - recipe with photo:

First of all, we will prepare the “body” of the candy.
For the filling, leave a third of the coconut flakes whole, grind the rest in a coffee grinder until it becomes flour. Add honey and cocoa butter melted in a water bath to the shavings. Mix thoroughly until crumbs are wet. Coconut flakes + honey + oil
The second stage is modeling.
With slightly damp hands, form a bounty of any shape - classic bars, flattened coins, cylinders. You can compact the mixture into silicone molds for candy or ice. Place the candies on a plate or board covered with a sheet of parchment (or foil, cling film). Place in the freezer until hardened (20-60 minutes). Shaped candies
Preparing the glaze.
Option 1:
melt the chocolate in a water bath. I usually use homemade, but sometimes I buy fructose in the supermarket, in the diabetic section. You can also take a regular one.
Option 2:
melt cocoa butter in a water bath, add honey, mix well, add sifted cocoa powder (and milk powder if you prefer milk chocolate) and mix again. I recommend cooking the glaze itself in a water bath to prevent it from thickening early.
Making homemade chocolate frosting
Remove the candies from the freezer.
Glaze - dip into glaze and remove with a fork and spoon, place on foil. On the cold surface of the blanks, the chocolate hardens instantly. Return the finished bounty to the freezer for 10-20 minutes. Bounty ready

Heavenly pleasure is guaranteed, bon appetit!

Julia M. author of the recipe

Bounty candies are one of the most popular chocolate treats. . Chocolate first began to be sold in Canada and England. The delicacy was made in the form of two separate large candies, wrapped in colorful foil.

Bounty recipe at home with photos

How to make Bounty candies at home

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Combine cream, butter and sugar in a small saucepan/ladle.
Place over moderate heat and, stirring, heat the mixture until the solid grains are completely dissolved.
Remove from heat and, without waiting for cooling, combine the creamy mass with coconut flakes. Stir until the ingredients combine into a thick and slightly viscous mixture.
Take a plastic container or other square container that is suitable in size. Cover with cling film. After tamping, spread the mixture of coconut flakes tightly and level the surface with a spoon. The layer should be no more than 2 cm high (in our example we use a 13x13 cm plastic container). Place the dough in the freezer for about 60 minutes.
Read also: Rye buns in the oven. Healthy, flavorful rye buns without yeast
Remove the cooled coconut mass from the container by pulling the edges of the cling film. We divide the layer with a knife into rectangles 6-6.5 cm long and approximately 2.5 cm wide. If desired, sharp corners can be smoothed out with your fingers, giving the candies a more rounded shape (like a purchased Bounty). Place the almost finished dessert on parchment paper and put it back in the freezer to set the shape (for about an hour).
All that remains is to cover the candies with a chocolate shell. To do this, split the milk chocolate into small fragments, place it in a heat-resistant bowl and place in a “water bath”. Stirring, melt until smooth over low heat. Make sure that the bottom of the bowl does not touch the boiling water in the lower container.
If the melted chocolate turns out to be very thick, add a few tablespoons of refined butter for “fluidity”.
Place the cooled coconut bars one at a time on a fork, dip into chocolate and coat with glaze on all sides. We work carefully - sudden movements may cause the candies to crumble.
Place the chocolate-covered bars back onto the parchment and put them in the refrigerator. Once the chocolate layer has hardened, you can begin tasting.

The history of the Bounty

The Mars Corporation began producing chocolate bars. The company was created in 1911. Initially, the company began producing Bounty chocolate bars in 1951. Our first chocolate candies appeared in 1991. Buyers were offered bars with two flavors, the colors of the packaging were different.

They disappeared from Russian shelves in 2007, then were absent until 2011. Then a new flavor appeared called “Bounty Paradise Mango.” However, this bar was not sold in all stores; it was difficult to find. Very rarely, but you could buy a Bounty even with peanut crumbs.

Tropical islands are depicted on the packaging of the treat. Advertising played an important role in promoting “confectionery heavenly delight” on the market. The bars were originally distinguished by their exquisite taste, lightness, and nutritional value.

Composition of the treat

Initially it was made from chocolate glaze and milk soufflé. Then the filling was varied with coconut pulp. And I must say that this decision was very successful, the delicacy began to sell more successfully. Ingredients:

coconut pulp;
glycerin, which regulates humidity;
wheat syrup;
salt;
Wheat flour;
sugar;
vanillin;
emulsifier.

The chocolate that covers the filling of the bar consists of:

milk powder;
soy lecithin;
Sahara;
lactose;
artificial vanillin flavor;
cocoa butter;
dry whey;
grated cocoa;
milk fat.

Calorie content

Caloric content is the amount of energy accumulated and consumed by the body from the food received. The unit of measurement is kilocalorie (kcal). Counting them is needed during diets, when a person gets rid of excess weight. To do this, it is necessary that the food contains as few calories as possible, and you need to spend more of them.

Therefore, it is important to know how many kcal Bounty contains. A variety of desserts are often prepared from it. Here the calorie content of the final dish will be completely different than that of a simple candy bar. It contains 471 calories. 100 grams of Bounty contains:

59 g carbohydrates;
24 g fat;
3.9 g protein.

The calorie content of Bounty with citrus flavor or covered with dark chocolate differs from the classic version of candy. The weight of the treat plays a role. One 82.5 g candy contains 490 calories, 55 g – 487 kcal.

Methods for preparing Bounty at home

The classic Bounty recipe, bars of which are sold in many stores, is not available to ordinary consumers. But knowing the composition of the delicacy, the hostesses found ways to get as close as possible to preparing the original of this delicacy.

To make a quick homemade Bounty you will need:

chocolate bar;
coconut flakes;
one can of condensed milk.

Condensed milk is mixed with shavings until smooth. Small figures are made from it. A large dish is covered with oiled parchment. The figures are placed there, the plate is put into the refrigerator. Then you need to melt the chocolate in a water bath. You can also do this using a microwave.

Then the chocolate should cool slightly, then the frozen figures are dipped into it. After that, they are put back on the plate. Homemade bars can be consumed as soon as they harden.

To get the recipe as close as possible to the original you will need:

300 g coconut flakes;
2 teaspoons vanilla;
300 g milk chocolate;
1 tsp. vanilla extract;
500 g condensed milk.

If desired, milk chocolate can be replaced with dark chocolate. First the filling is prepared. Coconut shavings are poured into the container and condensed milk is added. Everything is mixed until smooth. Then vanilla is added. The mass is mixed again.

Take a baking dish and line it with special parchment for culinary products. The coconut mass is laid out on it, leveled, and lightly compacted. Then the form is placed in the freezer for one hour. During this time, the filling will harden properly, and it can be easily cut into blank bars.

After the specified time, the mold is removed from the freezer. The frozen mass is separated from the walls with a knife. If the parchment is partially stuck, it must be removed. The mass is cut into rectangular small pieces measuring 6x2 centimeters, which are laid out on a large plate. She heads out into the cold again.

The chocolate is taken and then melted. This can be done in a water bath, microwave or slow cooker. Then the pieces are taken out of the freezer and dipped in warm chocolate. Turn over until completely covered with glaze. Then place with two forks on baking paper. In order for the bars to really become close to the original, it is better to place them in the cold for another hour.

There is also a recipe where coconut is added to the glaze. Also, the filling and shell of the bars are supplemented with Iranian dates. To do this you will need:

1 cup grated coconut;
one tablespoon of coconut oil;
2 small Iranian dates.

Ingredients needed for the glaze:

60 g cocoa powder;
2 small Iranian dates;
90 g coconut oil.

Take two tablespoons of warm water and pour into a container. Then shavings are added there. Iranian dates are crushed. Coconut oil needs to be heated in a water bath and mixed with the remaining ingredients for the filling. Then an even layer is formed, which is removed in the cold until completely hardened.

To prepare the glaze, mix all the ingredients. Dates are added crushed. The layer is cut into bars, which are covered with glaze. It is sprinkled with coconut flakes on top. The finished treat is put away in the cold. The sweet is taken out immediately before consumption.

Bounty at home

Bounty bars are a real “heavenly delight” for any sweet tooth, and homemade Bounty bars are tastier and cheaper than store-bought treats. To please yourself and your guests with a treat for tea, let's figure out how to prepare the Bounty yourself.

How to cook Bounty at home?

The advantage of a homemade recipe is its naturalness and versatility: homemade ingredients can be replaced and varied to suit your own taste. Experiment with types of chocolate, sizes and shapes of bars, in general, give free rein to your imagination.

Ingredients:

cream (20% fat) – 200 ml;
coconut flakes – 200 g;
chocolate – 300 g;
granulated sugar – 85 g;
butter – 50 g.

Preparation

Place the cream, sugar and butter on low heat and keep it on the stove, stirring until all the ingredients are mixed.
Remove our mixture from heat and add coconut flakes. Mix thoroughly until smooth.
Take any container and line it from the inside with cling film. We spread the coconut mass on top, so that the thickness of the layer is approximately 2 - 2.5 cm. We compact our future homemade bounty well and put everything in the freezer for 30 minutes.
After the time has passed, carefully remove the coconut mixture from the mold by carefully pulling the edges of the film.
Before making our Bounties glazed, we cut them into bars about 6 cm long. Using your hands, shape them into store-bought bars: round the edges, flatten the bars a little.
Break the chocolate into small pieces, add 50 grams of butter and a tablespoon of cream. Place in a boiling water bath. If you have a kitchen thermometer, make sure the temperature of the chocolate does not exceed 45°C, otherwise it will be lumpy and set quickly. If not, then just watch him more closely.
Place the bars on a fork and dip them into chocolate; you can additionally drizzle the chocolate on top with a spoon. It is also convenient to use a grate or a frying spatula with holes for this purpose.
Place the glazed bars on cling film until the chocolate hardens. And this is what the finished bars look like:

We figured out how to make a classic Bounty at home, but if you wish, you can diversify the recipe by adding condensed milk, food coloring, or nuts to the coke shavings, and also make Bounty balls coated with white or dark chocolate. This delicacy is ideal with a cup of coffee, tea or even a glass of champagne.

If you have a sweet tooth, then you will definitely love our sponge cake recipes. They can be prepared in different ways, which gives room for imagination and imagination. Baking a sponge cake is easy. How? We'll tell you. But the filling can be different - depending on your taste.	Looking at the advertisement of Raffaello sweets, you just want to run to the store for the treasured box and give yourself heavenly pleasure. But it’s not always possible to immediately go to the supermarket, and the prices for this sweetness are very steep. So maybe we can try to build something similar at home?
If you want to surprise guests or family members (or both at the same time), we suggest you make a delicious dessert - fruit baskets. Baking them is quite simple, and any fruit, jam and cream are suitable for the filling.	If you like layered buns with various fillings, then pay your attention to this article. In it we will tell you how to bake puff pastries with jam, and we will talk about their different forms and content. Prepare delicious desserts for your family and delight them with new tastes!

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Benefits of Bounty

If the bars are eaten little by little, then there is a certain benefit for the body. The filling consists of tender coconut pulp. It contains a lot:

gland;
zinc;
copper;
calcium;
vitamins A, B, C and E.

With regular consumption of coconut, the body quickly replenishes nutrients that help prevent and fight many diseases. Thanks to microelements and vitamins, vision is strengthened and the softness and elasticity of the skin is restored.

Bounty copes well with hunger. The bars have a high energy value, so you can snack on them if you don’t have time for a proper meal.

Harm Bounty

The harmful qualities of Bounty bars include excessive sugar content. This contributes to the accumulation of fat deposits, and as a result, the appearance of excess weight. Eating sweets in unlimited quantities can cause diabetes. In addition, Bounty contains artificial flavors and preservatives, but they cannot be called healthy.

To prevent negative consequences, the bars should only be eaten in the morning or at lunch. Before nightfall, sweets are completely absorbed, then Bounty will not cause fat deposits. The bars should not be consumed simultaneously with protein foods. Those on a diet are allowed to occasionally eat only half of the Bounty.

How to make bounty candies at home, with cream or condensed milk. And this is quite simple, tasty and healthier than products from the food and chemical industry, where they put unknown things.

You will also learn how to make a Bounty roll without baking and bake a cake of the same name.

Bounty in English means generosity or gift. It is also associated with heavenly pleasure. That’s right, because coconut flakes add sophistication and airiness to the dessert.

In this article you will learn how to cook:

Bounty candies with cream and condensed milk
Bounty roll (no baking)
cake of the same name

As you understand, coconut shavings are added to all products.

How to make BOUNTY candies at home.

Ingredients:

Coconut flakes – 160 grams
Cream 10% - 1 glass or half a can of condensed milk
Granulated sugar - half a glass (not necessary if you use condensed milk)
Vanillin or vanilla sugar to taste (you can do without it)
Butter – 50 grams
Chocolate – 2 bars
Baking paper
Food foil for wrapping the bars

Pour the cream into a deep bowl, add sugar. Place on the stove over low heat and stirring occasionally, bring to a boil. Turn off, add coconut flakes and vanilla to taste. And stir for a while so that the chips are saturated with cream and swell.

*Note. If you don't want to bother with cream, you can mix coconut flakes with condensed milk. For 160 grams of coconut flakes, half a can of condensed milk is enough.

Place on paper, level and cut into pieces the size you want your coconut candies to be.

We form bars from them and put them in the freezer for 3 hours.

And when our 3 hours were almost up. Place the broken chocolate bars in a water bath, melt them and add 50 grams of butter. Stir.

And we dip each bar in chocolate. and using a fork, first shake off the excess chocolate, and then take it out and put it on paper.

When the chocolate has hardened, put our bounty candies in the freezer for 15 minutes. After which you can already eat them. Also, in order to store them better, you can wrap each bar in foil.

Video recipe.

The following recipe is very easy, quick and tasty, for those who don’t like to bother much with baking.

How to make a no-bake chocolate chip cookie bounty roll.

We will need:

Chocolate cookies – 200 grams
Granulated sugar – 20 grams
Coconut flakes – 150 grams
Butter – 150 grams
Powdered sugar – 120 grams
Water – 100 milliliters
Cling film

First remove the butter from the refrigerator so that it is soft. Grind the cookies in a blender, add cocoa and mix again. Dissolve granulated sugar in water to make it faster; it is better to take hot water.

And carefully pour in this sugar water, making sure that our dough does not become too liquid. It’s better to add in portions, add, stir and look at the consistency.

Now let's make the cream. First knead the butter with a fork, and then add powdered sugar. And beat it all with a mixer.

Add coconut flakes, maybe vanilla or cinnamon and mix well, using a fork or blender.

Cut off the cling film and first lay out the cookie mixture, leveling it with your hands so that it becomes rectangular. Next, spread the filling evenly, stepping back a little from the edges so that the filling does not come out when twisting the roll.

And twist the roll, carefully, so that the cookies do not fall apart. Naturally, we remove the film as we twist it so that it does not end up inside the roll.

Place in the refrigerator for half an hour. After this, you can decorate the bounty roll at your own discretion. For example, sprinkle with powdered sugar and put berries on top.

This is how beautiful and delicious we will get.

Video recipe

How to cook Bounty roll - TV Channel Food

And now a more labor-intensive, but very, very tasty cake recipe.

BOUNTY CAKE - STEP-BY-STEP RECIPE.

Ingredients:

Flour – 1 cup
Eggs – 6 pieces
Butter (82.5% fat) – 400 grams
Baking powder – 1 packet
Cocoa – 2 tablespoons
Granulated sugar – 100 grams
Coconut flakes (large) – 200 grams
Milk (3% fat) – 1 glass
Vanillin or vanilla sugar - to taste
Chocolate – 1 bar

Take half a glass of sugar, 150 grams of soft butter, 1 yolk, 2 tablespoons of cocoa and a packet of baking powder. Stir and add a glass of flour, mix well again. We lay out most of the mold, kneading it along the bottom to form a cake. Place a small part in the freezer for half an hour.

We put the white that remains from the dough in a bowl and put another 5 whites from the eggs in a deep bowl. Add a little salt for a stable foam. Beat it all with a mixer for about 10 minutes and during the whipping process add 4 (or more) tablespoons of granulated sugar.

This is what our cream should look like.

Carefully stir in 200 grams of coconut flakes. And distribute this protein mass with coconut flakes over our crust. On top, grate the part of the dough that we had in the refrigerator using a coarse grater. At the same time, distribute it evenly over the surface of the cake.

And put it in the oven for about 50 minutes. This is what the baked crust of our cake looks like.

In the meantime, let's prepare the cream for the Bounty cake. To do this, place the 5 remaining yolks in a bowl. Pour the milk there and add 5 tablespoons of sugar. Beat with a mixer.

Pour into a saucepan and over low heat, stirring constantly, bring the kefir to a thick consistency. This is the mass we should get.

Remove from heat and cool.

First stir 200 grams of softened butter with vanilla, then beat with a mixer until creamy. Continuing to beat, slowly add a mass of 5 eggs. And bring it to a creamy state.

Spread the cream on the cake. After the glaze has cooled, cover our cake with it.

Now you need to put it in the refrigerator overnight so that all parts are saturated with each other. This is roughly what the finished cake will look like when cut.

And now a very detailed video recipe for this yummy.

In this article I told you how to make Bounty candies at home. And also a no-bake roll and a Bounty cake... Bon appetit!

Hello, dear VideoCooking! Since I discovered your site three years ago, I have developed one “bad habit” - visiting you once a week, looking at recipes that interest me and checking what’s new with you. And then, last week, I discovered a recipe that was completely unexpected for me - bounty. To tell you the truth, at first I was very skeptical about this recipe - why cook something that you can easily buy in any store, but after looking and reading the recipe, I realized that I was wrong. Of course, bounty prepared at home is much healthier, well, how healthy can a bounty be? :) And I was completely charmed by Danielle! How beautifully she works - everything, even the most complex things, in her execution look easy and simple and you want to immediately run to the kitchen and cook - cook! I’m actually not a coconut fan, but my kids really respect Bounty bars and this Saturday our whole family will be preparing something new from Grandma Emma and Danielle – bounty! Best regards, Svetlana.

Hello Grandma Emma and Danielle! I always write thank you comments to you, but this time it’s the other way around. Recently, recipes for sweet dishes appear more and more often on your website, and less and less often for salads or soups, for example. This time too, I receive a newsletter in the mail, and there is a bounty recipe. This, of course, is also interesting to try to cook, but now it’s summer - there is such a large amount of fruits and vegetables, I would like to take this opportunity and prepare something summer, light, and you don’t need to forget about winter - as they say - prepare a sleigh in the summer. I love you very much, I’m happy to cook according to your recipes, so don’t be offended, but take it into account. Be healthy and continue to delight us with new and interesting recipes. Natasha.

Good afternoon I have long wanted to find out how to prepare bounty at home, otherwise it is very expensive and not healthy to eat store-bought. But for some reason, I didn’t come across a suitable recipe - it was very difficult and incomprehensible, it was long and tedious, or the products were some kind of overseas. Your recipe for a bounty at home suited me in all respects - everything is clear, laid out on shelves, chewed, the products are well-known. I prepared a bounty, it turned out great, thank you everyone!

Hello! I am 13 years old, and I already cook a lot of things myself, my mother taught me. Sometimes I cook according to your recipes, well, there are not very complicated dishes, for example, muffins, casseroles, not everything turns out well, but I try. Now I want to try to make bounty candies, the recipe is of course not easy, but my friends and I will have a pajama party, so we will prepare the bounty a day or two in advance, and then we will watch a movie and eat the bounty. Prepare some more Twix and Mars, okay?!

Hello, great recipe for bounty at home, question: who should cook bounty at home. I went and bought it. And cheaper and faster. Now, if they had posted the Bounty Cake recipe, it would be a different matter, otherwise it’s nonsense.

Almost everyone loves chocolate bars filled with coconut flakes. But you don’t have to buy this delicacy in a store, spending a lot of money on it. “Bounty” can be prepared at home, knowing only.

Reasons why making a bounty at home is more profitable:

- Their cost will be much lower. — You will choose the ingredients yourself, which means you will be confident in their quality and that they will not cause any harm to the child. — The cooking process is very simple, especially since it does not require a huge amount of time. — “Bounty” prepared at home has a better taste than store-bought.

The housewives were able to find out the recipe for this chocolate bar and also improve it. Since there are many cooking options, you can carry out an unlimited number of experiments. It is quite possible that while cooking this heavenly delight, you will be able to add something of your own to the recipe. But first you need to look at the recipes for the classic version of “Bounty”.

How to make bounty cake:

To prepare an unusually tasty and tender bounty cake at home, we need to beat chicken eggs with sugar. Beat the egg whites with half the sugar until stiff peaks form. Now beat the egg yolks separately with the other half of the sugar until light and fluffy. After which, combine these two masses and mix carefully. Add starch to the sifted flour and mix well, and also add cocoa powder. Now you need to add baking powder to this mixture and mix again.
Add the flour mixture to the egg mixture and mix gently until the dough is homogeneous without lumps.
Next, pour one and a half tablespoons of dough into the prepared baking pans, thoroughly leveling the top. Now put them in a preheated oven and bake at 200 degrees until done. It is very easy to check the baking of biscuits by piercing them with a toothpick (the biscuit does not stretch, which means it is ready).
Now we are preparing the filling for our cake. To do this, you need to boil the milk and, stirring constantly, cook the semolina in it. A couple of minutes before it’s ready, remove from heat and add vanillin. Beat the prepared semolina with a whisk so that there are no lumps.
The next step is to beat the softened butter with sugar until white and add it to the slightly cooled semolina mixture. Beat this mixture with a mixer and gradually add coconut flakes, without stopping whisking. Our filling is ready and now we put it in the refrigerator until it hardens.
When the biscuits have cooled and the filling has hardened, we will form the cake. Take two tablespoons of filling directly into your hands and roll them into balls. We make a flat cake from each ball and place it on top of the biscuit. We cover this filling on top with the second sponge cake, while carefully smoothing out the cream that has leaked out.
And finally, all we have to do is decorate these cakes. For decoration, you can use whatever you like best. In this version we used buttercream topping, cocoa powder and confectionery beads.

Now our Bounty cake is ready!

I want to wish everyone a bon appetit!

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