4-Ingredient Bounty Bars - The Big Man's World ® (2024)

These homemade Bounty bars feature fluffy, sweetened coconut enveloped in a thick layer of rich dark chocolate. Made with 4 ingredients, I love how they’re accidentally dairy-free!

Looking for more homemade candy bars? Try my healthy Snickers, homemade Twix Bars, or Peppermint Patties.

Bounty chocolate bars (or Mounds Bars if you’re in the States) have been a staple in my house since I was a kid. Inspired by my chocolate coconut bars, they’re essentially a coconut candy bar. With a sweet, moist coconut center and thick chocolate coating, they’re impossible not to love.

Why I love this recipe

• 4 ingredients. All you need is a combination of coconut, sugar, coconut condensed milk, and chocolate.
• Perfect for chocolate coconut lovers. Chocolate and coconut are among my favorite, most underrated sweet tooth combinations. If you agree, these bars need to be next on your agenda!
• Easy to make. No fancy kitchen equipment or arduous steps are needed to make these bars. Just a couple of bowls and a dash of patience.

Ingredients needed

• Shredded coconut– Shredded unsweetened coconut with no added sugar. If you can find desiccated coconut (often called macaron style coconut flakes), those are even better, as they are a much finer consistency.
• Powdered sugar– Gives the bounty some sweetness, but also holds the filling together. For a sugar free option, use sugar free powdered sugar.
• Coconut condensed milk. The secret ingredient! This holds the filling together while giving it a chewy, gooey texture. If not strictly vegan, regular sweetened condensed milk will also work.
• Vegan chocolate– Either vegan chocolate chips or your favorite dairy free chocolate bar, chopped.

How to make Bounty bars

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the filling. In a large bowl, combine the shredded coconut and powdered sugar. Add the coconut condensed milk and stir until a thick batter forms.

Step 2- Shape. Lightly wet your hands and form small, 4-inch logs of the coconut filling. Place them on a lined plate or baking sheet and freeze for 10 minutes.

Step 3- Coat in chocolate. Melt the chocolate in a microwave or on the stovetop. Using two forks, dip the coconut in the melted chocolate until fully coated. Shake off the excess chocolate and transfer them back to the lined plate.

Step 4- Refrigerate. Refrigerate the bars until the chocolate is firmed up.

Arman’s recipe tips and variations

• Make your own powdered sugar. When I don’t have any powdered sugar on hand, I like to make my own. Simply add white sugar to a food processor or high-speed blender and blend until you have a powdery mixture.
• Make low-carb Bounty chocolate bars. Use our keto powdered sugar, sugar-free condensed milk, and sugar-free chocolate chips.
• Give them a firmer center. For a more traditional Bounty Bar texture, I like to add two tablespoons of coconut oil to the coconut mixture. This will harden in the fridge and give the bars a chewier bite.
• Switch up the chocolate. Classic Bounty chocolate bars are coated in dark chocolate, but since you’re making your own, you can milk chocolate or white chocolate if you prefer.

Storage instructions

To store: Leftovers can be stored at room temperature in an airtight container for up to 2 weeks. If you want to keep them fresher longer, keep them in the refrigerator for up to 1 month.

To freeze: Line a container with parchment paper and place chocolate bars in it. Store in the freezer for up to 6 months. Let the bars thaw in the fridge for 1-2 hours or overnight before enjoying them.

More candy Recipes to try

• Mars Bars
• Salted Caramel Fudge
• Turkish delight
• Almond Roca
• Crunch bars