bounty bars Eat Drink Live Well
Homemade Bounty Bars Recipe . Ingredients: 4 cups unsweetened shredded coconut. 1 cup condensed milk (or as needed to bind the coconut) 2 cups chocolate (milk or dark, according to preference) 1 tablespoon coconut oil (optional, but it makes the chocolate coating smoother) Instructions:
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Instructions. Make the coconut filling: In a large bowl combine the coconut with the condensed milk and powdered sugar, if using. The mixture should come together but still be sticky. Form into bars and chill: Form the mixture into rounded rectangles, using a spoon, they should be about 2 to 3 inches in length.
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Instructions. In a clean bowl, take the shredded coconut and add condensed milk to it. Using a spatula, mix both the ingredients till you get a sticky mixture. Scoop some of this mixture out and shape them into bars using your hands. After shaping, put the bars on a tray and refrigerate for an hour. Chop the chocolate into fine pieces.
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Lift the slab out of the pan using the edges of the parchment paper and cut the coconut into 8 bars. Place the bars on to a parchment-lined baking tray and return them to the freezer until they are very firm and set, 1-2 hours. Place the chocolate into a microwave-safe bowl along with the coconut oil.
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Instructions. In a mixing bowl, mix coconut, coconut oil and honey until well combined. Pour this mixture into a 9ร9 inch brownie pan (23ร23 cm) lined with baking parchment and spread it around evenly. With the back of a flat measuring cup (or a ramekin), press down the mixture until it is all well packed.
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Instructions. In a large mixing bowl using a rubber spatula, combine coconut, sweetened condensed milk, salt, and vanilla. Mix until everything comes together and becomes like a dough. Using an ice cream scoop or a spoon, scoop out the coconut mixture and roll it in between your palms to form a cylindrical shape.
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Instructions. In a medium bowl, mix coconut and sweetened condensed milk to make a thick and sticky paste. Using your hands, form some rectangles with the paste. Press firmly to make sure the rectangles will keep their shape. After 3 or 4 rectangles, wash your hands and do not dry them completely.
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Instructions. Cream the butter and sugar, then add the coconut and vanilla, and mix until well incorporated. Form into small logs or balls, and place on a wax paper lined tray. Refrigerate for 20 minutes. Meanwhile, melt chocolate in the microwave at the defrost setting, or over double boiler.
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Place the cookie sheet into the freezer for at least 15 minutes to solidify. Melt the chocolate with 1 tablespoon of coconut oil, in a double boiler on the stove or in the microwave at low heat. Stir often until it is fully melted and smooth. Place a frozen coconut log onto a fork, and dip it into the chocolate.
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Line a plate with wax or parchment paper. Form the blended mixture into patties with your hands, then freeze until firm. (If the mixture is too sticky to make patties, put it in a bowl and freeze for only a few minutes, until it's firm enough to shape). Carefully melt the chocolate chips.
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Directions: Step 1. In a large mixing bowl, add the coconut and condensed milk, then mix them together until incorporated and well combined, and set it aside. Grease a 5ร5 baking dish by brushing it with oil or simply line the baking dish with parchment paper, then transfer the coconut mixture, spread it evenly, and press it down until.
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STEP 2 ). Make the filling. In a small saucepan over low heat, stir together chopped white chocolate, sweetened condensed milk, corn syrup, vanilla extract and salt until chocolate is completely melted and the mixture is smooth, about 5 minutes. Add coconut and stir it all together until well combined.
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In a large mixing bowl, add 2.5 cups of desiccated coconut and 1 cup of sweetened condensed milk. With the help of a spatula, mix both the ingredients until it is combined well and forms a dough-like structure. Take a small portion in your palms and check if it binds perfectly without crumbling into small pieces.
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Arrange the coconut bars on a lined baking sheet and put in the freezer for about 30 minutes. Melt chocolate chips in microwave by heating for 30 seconds then stirring and repeating process until it is melted and smooth. Using a fork, dip each shaped coconut bar into chocolate and roll it to cover completely.
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Step 3. Melt the chocolate, either on the hob or in the microwave, and allow to cool. Spoon the chocolate over the coconut bars and leave on a wire rack to harden. Place a plate under the wire rack to catch excess chocolate. Once a little set, put onto some greaseproof paper and place in the fridge to set.
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Step one: In a medium-sized pot, add desiccated coconut, coconut cream solids, coconut oil, and maple syrup. Step two: Once the mixture is warmed through, continue to cook over medium-low heat for 1 minute and 30 seconds, mixing continually, ensuring it doesn't stick or burn on the base. Turn off the heat.
