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A delicious coconut and chocolate bounty fudge… SO easy to make and so deliciously coconutty and chocolatey that you’ll want to make more then one batch!
So I found some bounty bars in my never ending pile of delicious treats to bake with.. I have a habit of going to the supermarket and buying some chocolates and sweets for themed bakes, getting home and realising that I already had them, so I have multiples of everything.
I found the bounty bars and knew I HAD to make something with them after the success of my No-Bake Bounty Cheesecake and oh my days the fudge happened – and even though so many people apparently hate bounty, I know there are plenty of people who love it out there as well.
I was going to make some cupcakes, or even a cake, but I was craving something sweet and delicious that was SO easy to make, and would last for a while. I used a simple technique of the easy and (sort of) no-bake fudge and oh myyyyy.
I based it on a similar recipe to my Speculoos/Biscoff Cookie Butter Fudge and Terry’s Chocolate Orange Fudge and it worked so much better than I thought it would! I used a mixture of condensed milk, milk chocolate, desiccated coconut and bounty bars to make this delicious fudge and I am in love.
Having a milk chocolate fudge is delicious on it own, but adding the chopped up bounty and desiccated coconut to it makes it deliciously coconut flavoured and yum. Some might say too much, but I’m all about as much coconut as possible – you have to stick to the theme of the bake right?!
I used to think I hated bounty bars when I was little, but in reality I think I just assumed I didn’t like them? Needless to say I was missing out the whole time. Make the neglected yet delicious treats in to fudge and oh my I wish I had started eating them sooner!
Condensed milk fudge really is as simple as mixing condensed milk and chocolate together and making something perfect and easy. I call it cheats fudge because it really is so different to a classic fudge recipe (like my Easter fudge recipe) – but it’s so easy I don’t mind at all.
I used milk chocolate in this recipe, but if you wanted to switch to dark chocolate or white chocolate you definitely can – but the ratios change ever so slightly. For dark chocolate I would use 400g, and for white chocolate I would use 500g – the ratios change dependent on the cocoa content of the chocolate (just like with ganache).
If you wanted to make a more classic fudge, you can follow my Easter fudge recipe and substitute all of the easter chocolate for bounty, and swap the white chocolate to milk chocolate in that instead! Also, if you just want a plain chocolate fudge, use an 8″ square tin, and simply leave out the coconut and bounty.
Recipe updated January 2022 – I updated this recipe due to the bounty spread I originally used not available anymore. I was gutted about this, but sometimes it happens! If you want to see the original recipe then you can look in the notes of the recipe below! Enjoy. x
- 397 g condensed milk (one tin)
- 450 g milk chocolate
- 50 g desiccated coconut
- 400 g bounty bars (chopped)
- Line a 9x9" square tin with parchment paper (Alternatively, a 7x11" brownie tin works best too!).
- Add the condensed milk and milk chocolate to a medium sized pan, and melt on a really low heat, stiring well until the chocolate has melted and the mixture is smooth.
- Alternatively you can use a large bowl and melt together in the microwave in 20-30 second bursts, stiring well each time.
- Once smooth, pour in most of the bounty bars and desiccated coconut and stir through.
- Pour into the tin and smooth over the mixture. Sprinkle on the rest of the desiccated coconut and bounty bar bits and press down slightly so it sticks to the fudge. Store in the fridge for 5-6 hours to set, or overnight!
- Once set – remove from the tin and cut into the squares and enjoy.
- Recipe updated January 2022 - the original recipe contained 397 condensed milk, 500g milk chocolate, 200g bounty spread, 100g icing sugar, 400g bounty bars and a sprinkling of desiccated coconut.
- This recipe will last better in the fridge for up to 2-3 weeks if it manages to last that long – you can also easily half or double the recipe, the setting times will just change slightly!
- The fudge can freeze for 3+ months.
- You can use 400g dark chocolate in place of the 450g milk chocolate - or even 500g white chocolate if you would prefer.
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