Chocolate-Covered Coconut Bars – Homemade Bounty

1. Line the bottom and sides of a 5 x 7inch (13 x 18cm) mold with parchment paper. Set aside.
2. In a medium bowl, place the shredded coconut. Gradually add the condensed milk, stirring well with a spatula after each addition, until it forms a thick and moldable paste.
3. Spread the mixture in the prepared mold and press to form a compact layer.
4. Cover and chill for one hour in the freezer.
5. Melt the chocolate using a double-boiler or microwave on medium power, stopping to stir every 40 seconds, until it’s completely smooth (follow the package instructions).
6. Take the coconut block out of the freezer and cut it into small bars.
7. Using a fork, dip the bars in the melted chocolate, making sure to cover all sides. Remove the excess and place them on a baking sheet lined with parchment paper.
8. Refrigerate for about 10 minutes or until set.

Store in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days.

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