Bounty Happiness Four Combinations Recipe

Line a small baking sheet with parchment paper. In a medium bowl, combine shredded coconut, sweetened condensed milk, heavy cream, vanilla extract and a pinch of salt. Stir until the mixture holds together when pressed; if too wet, fold in the 1/2 cup desiccated coconut from optional add-ins a tablespoon at a time until the right consistency is reached.

Transfer the coconut mixture to the lined baking sheet and press into a roughly 8 x 6-inch rectangle about 1/2 inch thick using the back of a spoon or your hands (lightly moisten hands to prevent sticking). Refrigerate for 30 minutes to firm up.

Using a sharp knife, trim the edges if needed and cut the rectangle into 24 bars (4 columns x 6 rows) or desired size for serving. Return the cut pieces to the fridge on the parchment while you prepare coatings.

Melt chocolates

Set up a double boiler: simmer (do not boil) an inch or two of water in a saucepan and place a heatproof bowl over it so the bowl bottom does not touch water. Divide chopped dark, milk and white chocolates into three separate bowls. Add 1/2 tablespoon coconut oil to each bowl (this thins the chocolate for smoother coating). Melt each chocolate, stirring frequently, until glossy and fully melted. Keep the melted chocolate warm over very low heat, stirring occasionally.

If using espresso powder or orange zest: stir 1 teaspoon espresso powder into the dark chocolate (or milk, if preferred) for a mocha variant; stir 1 teaspoon orange zest into the white chocolate for a bright citrus variant. Fold 2 tablespoons chopped roasted almonds into a portion of the milk chocolate for a nutty variant.

Plan four coating combinations for groups of bars (for example): 1) Dark chocolate plain, 2) Milk chocolate with almonds, 3) White chocolate with orange zest, 4) Dark chocolate with espresso + sprinkle of toasted coconut. Divide the chilled coconut bars into four equal groups (6 bars each if you made 24).

Working with one chocolate at a time, use forks or an offset spatula to dip each chilled coconut bar into the melted chocolate, allowing excess to drip off. Place dipped bars back on the parchment-lined sheet. For an extra-smooth finish, gently tap the fork on the edge of the bowl and then on the parchment to remove drips.

Immediately after dipping, garnish as desired: sprinkle flaky sea salt on the dark chocolate plain bars, press toasted shredded coconut lightly onto the bars dipped in dark chocolate with espresso, press chopped almonds onto the milk-chocolate bars with almonds, and leave the white chocolate with orange zest plain or dust with a tiny orange zest.

If you prefer a two-tone look for any combination, wait until the first coating sets (5–8 minutes in the fridge), then drizzle a contrasting melted chocolate over the top using a spoon or piping bag.

Once all bars are coated and garnished, place the baking sheet in the refrigerator for 15–20 minutes to fully set the chocolate shells.

Store finished bars in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 2 months. If frozen, thaw in the refrigerator for 30–60 minutes before serving.