MILK - 1.5 CUP

firstly, in a large kadai take 1½ cup milk and ¾ cup sugar.

1

COARSE PASTE

blend to a coarse paste without adding water. keep aside.

2

DESICCATED COCONUT

now add 2 cup coconut and mix well

3

ADD CREAM

further, add ¼ cup cream and mix well. adding cream makes the coconut layer creamy and tasty

4

HOLDS SHAPE

continue to cook on medium flame until the mixture starts to hold the shape.

5

TRANSFER

now transfer the mixture to a plate and cool slightly

6

SHAPE THE SIDES

take a ball sized mixture and shape it into bar shapes

7

REFRIGERATE - 1 HOUR

keep refrigerated for 1 hour or until it sets completely

8

MILK CHOCOLATE

now prepare the melted chocolate by melting 300 grams of milk chocolate using the double boiler method

9

KEEP STIRRING

now prepare the melted chocolate by melting 300 grams of milk chocolate using the double boiler method

10

KEEP STIRRING

cool the melted chocolate slightly. if the chocolate is too hot then coconut bars will melt when dipped.

11

DIP IN CHOCLATE

cool the melted chocolate slightly. if the chocolate is too hot then coconut bars will melt when dipped.

12

MARK 3 LINES

place into butter paper and mark 3 lines using a butter knife. 3 lines are marked to just mimic the store brought bounty bars.

13

SET COMPLETELY

refrigerate for at least 1 hour, so that the chocolate will set completely.

14

READY TO EAT

finally, enjoy homemade chocolate bounty bars for a week when stored in an airtight container.

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