Homemade Bounty Bars

http://lickthatspoon.blogspot.ro/2011/12/homemade-bounty-bars.html
BARURI Homemade BOUNTY

3 cni de nuc de cocos dessicated
200g lapte condensat ndulcit
1/2-3/4 ceac de zahr pudr
1 linguri. vanilie esen
350g ciocolata neagra, topita

Combina laptele de cocos si condensat ntr-un castron mare. Adaug zahr pudr
suficient pentru a face o mixture.Add rigid de vanilie i se amestec pn bine
combinate.
Apsai cu o furculi ntr-o cutie 20x20cm unsa i cptuite i bagati la frigider peste
noapte pn la hardened.Cut n 24 de baruri, halat de ciocolata topita si se serveste
atunci cnd este setat.
Combina laptele de cocos si condensat ntr-un castron mare. Adaug zahr pudr
suficient pentru a face o mixture.Add rigid de vanilie i se amestec pn bine
combinate.
Apsai cu o furculi ntr-o cutie 20x20cm unsa i cptuite i bagati la frigider peste
noapte pn la hardened.Cut n 24 de baruri, halat de ciocolata topita si se serveste
atunci cnd este setat.
This is by far one of the simplest, most delicious recipes I have come
across in my lifetime.
Not only is it simple and scrumptious, its very close to the real thing-
-yes, I'm talking Bounty Bars. I've had near-death experience with
my love for coconut over the years, but Bounty bars and I--our affair
has never been on the rocks. There's just something so undeniably
delicious about that moist coconut centre and the outer chocolate
layer, and the attraction gets even stronger with the use of dark
chocolate over milk..And here's another thing. It's quite delicious
before the chocolate dipping process, so if you have the self control I
can't muster, you could always leave the chocolate off (if you're
weight conscious but still want to have a treat).





HOMEMADE BOUNTY BARS

3 cups dessicated coconut
200g sweetened condensed milk
1/2-3/4 cup icing sugar
1 tsp. vanilla essence
350g dark chocolate, melted

Combine the coconut and condensed milk in a large bowl. Add
enough icing sugar to make a stiff mixture.Add the vanilla and stir
until well combined.
Press with a fork into a greased and lined 20x20cm tin and
refrigerate overnight until hardened.Cut into 24 bars, coat in melted
chocolate and serve when set.