Bounty Cookies, 180g

Product Information

I loved this recipe so much as did my husband ( I have to keep an eye on him so he doesn’t sneak them from the tin), I’ve just made some more now and I’m waiting to cover with chocolate. Ingredient Notes

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.

Summary

Make sure to chill the coconut bars before dipping in chocolate to give them time to set, otherwise, they might fall apart. Without chilling, the cookie dough is also more likely to spread out into a flat pancake of a cookie… which is something you really want to avoid. Finally, chilling also allows more flavours to develop and meld together into something even more delicious. 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. Since 2006, a cherry-flavoured version has also been available in Australia. This was initially a limited edition flavour, but remained available as of 2013. In Europe, a limited edition mango flavour was available in 2004-05 and in Russia and Ukraine in 2010. A pineapple-flavoured edition was available in Russia during 2014.

Add in the plain flour, baking powder, bicarbonate of soda, and salt and beat till a cookie dough is formed! 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. 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 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.

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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! Dark Chocolate– Of course you can use milk chocolate as well, if that’s what you like. Either chocolate chips or chunks work. Gluten 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.