Bounty Cookies, 180g

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Honestly, I do not know why I even bother buying cook books. I have at least 30 cook books and most of them are still in their plastic or have never been read. Most of my favourite recipes have been found on the Internet. Da jeg var barn og alle de andre børn købte Yankee bars eller Mars, så var jeg altid hende der købte Bounty. Og da jeg blev lidt ældre og kom i gymnasiet hvor de andre drak rom og cola, ja så var jeg den der valgte Malibu. Aner I et mønster? Helt rigtigt – jeg elsker kokos! Måske fordi jeg er vokset op med en mor der bagte kokosmakroner i tide og utide. Måske bare fordi 🙂

Ireland, United Kingdom, Canada, Australia, Portugal, New Zealand, Germany, the Netherlands, Denmark Homemade Bounty bars – delicious, melt-in-mouth coconut filling coated with milk chocolate. No-Bake Chocolate covered coconut bars ready with just 3 ingredients that too within a few minutes. Now, you can make your own favourite bounty recipe at home as good as the real ones. Into the cookie dough mixture add 1 tbsp of ground ginger powder (can be found in the condiments and spices aisle of the supermarket) and 2 tbsp of chopped crystallised ginger which is found in the baking section of the supermarket. For this recipe I only use dark chocolate. Milk Chocolate Dipped Coconut White ChocolateGluten free – That’s right, these gorgeous little rounds of deliciousness are 100% gluten free… and 1000% fabulous. And, before you ask: no, you couldn’t possibly guess they’re gluten free. Promise. Since November 2022 Bounty has not been available in its dark chocolate variation (red wrapper). Mars Wrigley say the situation is temporary but was still not available at the end March 2023. [3] Bounty is a coconut-filled, chocolate-enrobed candy bar manufactured by Mars, Incorporated, introduced in 1951 in the United Kingdom and Canada. It is a direct emulation of the Mounds bar introduced by Peter Paul in 1936, and also copies the milk chocolate enrobing of Hershey's Almond Joy, introduced in 1948. It is no longer being sold in the United States.

Once they’re rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so! Bounty bars are one of my husband’s and my favorite chocolates. They are so easy to make, it literally only takes 30 seconds to mix the ingredients together, and then a few minutes to shape the bars and coat them in chocolate. You’ll love these, they’re as close to the real thing as you’ll get! g (1 2/3 cups) plain gluten free flour blend (I used Doves Farm Freee plain GF flour mix, which doesn't contain xanthan gum. You can also mix your own with 50% white rice flour, 30% potato starch and 20% maize flour by weight.)

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Chop the coconut chocolate candy bars and set aside. Add the cold butter in small pieces to a large bowl and mix until smooth. Add the sugar and mix until light and fluffy. Add the egg and vanilla extract and mix until combined. Mix the flour with baking powder, baking soda, and salt and add to the bowl – mix until just combined. You should still see some flour. Add the chopped candy bars and chocolate chips and fold in. The dough might be a bit crumbly but that is ok. Divide the dough into 8-9 portions and roughly press them together but do not roll them into balls – they should look rough. Place on a board, cover and place in the fridge overnight. I would say use the best chocolate you can afford. Either milk or dark will work here, so use your preference. You can use chocolate chips, chocolate chunks, and use brands like Ghirardelli’s chocolate for best experience. Expert Tips

I am so excited that this cookie experiment worked well, I cannot wait to try a new chocolate bar to add to the base cookie recipe. Form into bars and chill: Form the mixture into rounded rectangles, using a spoon, they should be about 2 to 3 inches in length. Wet your hands for easier handling. Refrigerate for 1 hour.I started off by using the base cookie recipe. This time I put 50 grams less condensed milk and 25 grams less sugar. I then added nearly a whole bag of Bounty Chocolate. I probably could have added more Bounty Chocolate, but I wanted to be cautious. I also decided to use kitchen scissors rather than a knife to cut up the Bounty Chocolate. Powdered Sugar– This is the same as icing sugar or confectioners sugar. I’d say this ingredient is optional, and only add it if you like your chocolate bars on the sweeter side. Otherwise it can be skipped because the sweetened condensed milk will provide enough sweetness to the bounty bars. While I totally get that you might not want to wait for your cookie dough to chill (trust me, I’m a super impatient baker as well!), you really do need to chill chocolate chip cookie dough. The magic thing about pretty much any sort of basic cookie (dough) recipe is that once you’ve got the basics down, you can change it up and adapt it to include pretty much any flavours and add-ins you’d like.