Go Back
Homemade bounty bars coated in milk chocolate on a cream platter, with two cut halves showing the coconut filling.
Inga

Homemade Bounty Bars – Easy Gluten-Free Coconut Treats

Sweet, chewy coconut bars coated in smooth milk chocolate. These homemade bounty bars use just five ingredients, require no baking, and can be made gluten-free by choosing gluten-free ingredients.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
setting time 30 minutes
Total Time 50 minutes
Servings: 50 mini bars
Course: Candy, Dessert
Cuisine: American
Calories: 132
Ingredients Equipment Method Notes

Ingredients
  

Coconut Filling

  • 14 oz sweetened condensed milk 400 g
  • 1¼ cups powdered sugar 150 g
  • 14.1 oz unsweetened desiccated coconut 400 g — finely shredded
  • 3.5 oz plain milk powder 100 g — not malted milk powder

Chocolate Coating

  • 21.2 oz milk chocolate 600 g — chopped; this amount makes dipping easier, although approximately 10.6 oz (300 g) coats the bars
  • For the gluten-free version, use ingredients labeled gluten-free.

Equipment

  • Large mixing bowl and sturdy spatula
  • Kitchen scale
  • Heatproof bowl and saucepan
  • Fork for dipping
  • Tray, parchment paper, and wire rack
  • Small knife

Method
 

  1. Mix the dry ingredients.
  2. Combine the powdered sugar, desiccated coconut, and milk powder in a large bowl. Stir thoroughly, breaking up any lumps.
  3. Add the condensed milk.
  4. Pour in the sweetened condensed milk. Mix with a sturdy spatula, then use clean hands to work the mixture together like dough until evenly combined.
  5. Chill the filling.
  6. Cover and refrigerate for 30 minutes, until firmer and easier to shape.
  7. Shape the bars.
  8. Weigh out 20–22 g of filling per bar. Press each portion firmly together and shape into a small rectangle with rounded ends. Compress all sides so the filling does not crumble. Place on a parchment-lined tray.
  9. Melt the chocolate.
  10. Place the chopped chocolate in a dry, heatproof bowl over gently simmering water, without letting the bowl touch the water. Stir until smooth, then remove from the heat. Keep water and steam out of the chocolate.
  11. Coat the bars.
  12. Dip each coconut bar into the melted chocolate using a fork. Coat all sides, lift out, and let excess chocolate drip back into the bowl. Place on a wire rack set over parchment paper.
  13. Make the ripples.
  14. As the coating begins to thicken but is still soft, gently mark the top with the tip of a small knife. Avoid pressing through to the filling.
  15. Let set.
  16. Allow the chocolate to harden completely before carefully removing the bars from the rack. Refrigerate briefly if needed to help the coating set.

Notes

  • Coconut: Use unsweetened desiccated coconut, not coconut flour.
  • Measurements: US ounce measurements are by weight. A kitchen scale is recommended, especially for coconut and milk powder.
  • Chocolate quantity: Melt 600 g for comfortable dipping. Approximately 300 g was used for the coating; leftover chocolate is not included in the nutrition estimate.
  • Shaping: If the filling becomes soft while you work, refrigerate the shaped bars briefly before dipping.
  • Gluten-free preparation: Check ingredient labels and use clean utensils and a clean work surface to prevent contact with gluten.
  • Storage: Refrigerate in an airtight container for 4–5 days, separating layers with parchment paper.
  • Freezing: Freeze in a sealed container for up to 1 month. Thaw in the refrigerator.
  • Yield: Approximately 48–52 mini bars, depending on portion size.

 

 

 

Nutrition Per Serving

Estimated per bar, based on 50 bars, 300 g of chocolate coating, and whole milk powder:
Calories: 132 kcal | Carbohydrates: 13.6 g | Protein: 2.2 g | Fat: 8.2 g | Saturated Fat: 6.5 g | Sugar: 11.7 g | Fiber:1.5 g | Sodium: 25 mg
Nutrition values vary with ingredient brands, bar size, and coating thickness.