Copycat Bounty Bar Hearts

Copycat Bounty Bar Hearts

aka Coconut Chocolate Hearts

Valentine’s day is around the corner, which means lots of boxes of chocolates full of dangerous, mysterious things. Allergy peeps you know what I’m saying! Picking a truffle out of an assorted box is like playing Russian roulette – a nut could be lurking behind that shiny chocolate coating and next thing you know, date night is taking place in the ER.

Ok, I am done being morbid, but you get what I’m saying. V-day is not super easy for those with food allergies, going to a restaurant isn’t always a stress-free situation, and more often than not I can’t have any of the chocolatey goodness since traces of nuts are ever present. 

Copycat Bounty Bar Hearts

So this year’s theme is homemade, which is way more fun and has way more love behind it. Anyone can buy sweets but can they make them?!

Copycat Bounty Bar!!

This recipe is a copycat Bounty bar, and it is awesome! It’s easy, pretty fool proof, and has been a hit whenever I make them. And who can resist a bounty bar, I know I can’t. Coconut and chocolate, yeah they deserve to be celebrated on Valentine’s day just like the rest of the perfect pairs. Cue Carla Bruni’s song Le Toi Du Moi ☺️

Copycat Bounty Bar Hearts

After trying a ton of different versions of this recipe, some using powder sugar, some not, I have found the balance of ingredients I like best. This also means I just buy two bags of dried coconut; one can of condensed milk and use the left over powder sugar in the cupboard. But for those who like to measure, I’ve included my preferred ingredient ratios.

Copycat Bounty Bar Hearts

Making the hearts is the hardest part of the recipe. I like to make two large tear drops and join them together. And since this recipe makes 24 hearts your second dozen will look beautiful with practice. If you give up on the hearts, they also look super cute as small truffles, or you can go down the traditional route and make bars. It’s up to you!

Yields 24

Copycat Bounty Bar Hearts

Super easy to make and taste just like the real thing!

40 minPrep Time

2 hrCook Time

2 hr, 40 Total Time

Save Recipe

Ingredients

  • 1 can condensed milk (397g)
  • 3 1/2 cups dried coconut (unsweetened)
  • 1/2 cup powdered sugar (icing sugar)
  • 150g milk chocolate
  • 200g semi sweet chocolate

Instructions

  1. Mix condensed milk, coconut, and powdered sugar until well combined. The mixture will be sticky.
  2. Make hearts by creating two tear drops ear roughly 5cm long by 2cm at the widest point. Place the teardrops beside one another and press them together by pinching the seam and smoothing it. It is best to do this step with slightly wet hands, so the coconut does not stick.
  3. Refrigerate hearts for at least an hour.
  4. Melt chocolate together. Dip the hearts in the chocolate. To make the dipping easiest use chopsticks to hold the hearts. Scrape excess chocolate from the bottom of the heart, because it will leak out from underneath and distort the heart shape.
  5. Refrigerate chocolate covered hearts for at least an hour.
  6. Enjoy!
Recipe Type: Dessert

Notes

You can use only milk chocolate or only semi-sweet chocolate. I find all milk chocolate is too sweet with the coconut and semi-sweet too bitter, so I mix the two.

http://www.allergygirleats.com/copycat-bounty-bar-hearts/

 

Copycat Bounty Bar Hearts are super easy to make. All you need is coconut, condensed milk, icing sugar, chocolate and of course love!

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