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Homemade Bounty Bar

חטיף באונטי קוקוס ושוקולד

A little extra from me:

  • The snacks can be kept in the fridge in a sealed box for up to 10 days or in the freezer for up to 3 months.
  • It’s important to choose a rich and not too liquid coconut cream.
  • If the coconut layer is a little dry and crumbly, try to compress it better. In addition, “moisten” it with another 3-4 tablespoons of melted coconut oil / butter and let the mixture stabilize in the fridge / freezer.
  • The tightening action of the coconut layer is extremely important and critical to the uniformity and stability of the bounty. You can use the bottom of a glass or a bowl for even and flat tightening.
  • You can choose a rectangular pan size 9.8” * 7.8” (25*20cm) or a round pan with a 10.2” (26cm) diameter. If you choose to use a round pan, there will be more corners to nibble on before serving.
  • I recommend cutting the snack with a sharp knife and after each cut, clean the knife from the residue left on it. This way we’ll get more beautiful and identical snack pieces.
  • The coconut cream can be substituted for 250ml coconut milk (about ¾ cup).

Homemade Bounty Bar Preparation steps | image: Essy Roz

Homemade Bounty Bar Preparation steps | image: Essy Roz

Homemade Bounty Bar | image: Essy Roz

Homemade Bounty Bar | image: Essy Roz

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