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Coconut & 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.

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 was a bit nervous about using the Bounty Spread as its milk based, but using 400g of chocolate in the recipe helped firm it up perfectly.



Having a Milk Chocolate based Fudge is delicious on it own, but adding the Bounty Spread to it makes it delicious coconutty and yum. Adding chunks of Bounty bars makes it even better, along with some desiccated coconut on top was OH YES PLEASE. Some might say too much, which is why its optional, but I’m all about as much coconut as possible.

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!

I made a video for this delicious recipe as well so that you can see how its made… It is fairly self explanatory, but some like to see it so its easier! And I agree, sometimes you can read a recipe and you can’t work out how it gets from the recipe to the picture. This video shows you how easy it is to get a DELICIOUS Coconut Chocolate Bounty Fudge out of very few ingredients and effort. Enjoy!



Bounty Fudge!

Coconut & Chocolate Bounty Fudge… SO easy to make and so deliciously coconutty and chocolatey that you’ll want to make more then one batch…
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Category: Sweets
Type: Fudge
Keyword: Bounty
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 50 Pieces
Author: Jane's Patisserie


  • 397 g Condensed Milk (one tin)
  • 500 g Milk Chocolate
  • 200 g Bounty Spread
  • 100 g Icing Sugar
  • 400 g Bounty Bars (chopped)
  • Desiccated Coconut


  • Line a tin with parchment paper – I use a 9″ Square tray as it makes a nice depth of fudge! If you aren’t using the Bounty Bits inside the Fudge, reduce to a 8″ square tin!
  • Put the chopped chocolate into a heavy based pan, along with all of the condensed milk, and bounty spread.
  • Melt on a low heat, stiring often so that the chocolate doesn’t just get stuck on the bottom and burn and that all the ingredients mix together well.
  • Once melted, tip in the icing sugar and combine well – it make take a bit of beating but a spatula and a bit of elbow grease will work a charm!
  • Add in the Bounty Bars and fold though, pour into the tin and smooth over the mixture. Sprinkle on some desiccated coconut 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 (I cut 1″ squares) , return to the fridge for another couple of hours to finish setting – ENJOY!


  • 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!
  • I quickly fold through the Bounty Bars into the fudge mixture because the chocolate coating of the honeycomb bars will start melting slightly, but the actual coconut part of the chocolate bar should be fine so no real need to worry about the mixture being too hot on this particular recipe.
  • I press the Desiccated Coconut in to the top of the fudge with the palms of my hands so bits don’t fall off once its finished!
  • I used a pack of 7x 57g bars of Bounty Bars for this as its what I had in my cupboard, but any will do! You could even use the Dark Bounty Bars or leave them out all together and just use the desiccated coconut!
  • I found the Bounty Spread in Asda but its widely available in other supermarkets now too. You don’t have to use it if you can’t get hold of it though, the recipe will work the same without it!


Find my other Sweets Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Barbie on December 25, 2020 at 12:14 am

    5 stars
    Hi Jane…Fabulous recipe!!! I subbed Nutella for the bounty spread and added maybe a teaspoon of coconut extract. I would use less Nutella next time as it was extremely thick (and added a little milk to thin it out). I left it in the frig overnight and the next day a pan of AWESOME was waiting for me. My grandson loves Bounty Bars and this is his little treat for Christmas…I have to admit I saved a little for myself! Thanks for the recipe, I am going to try another chocolate bar next time to mix it up….definitely a keeper!

  2. Barbie on December 19, 2020 at 12:43 pm

    Hi Jane, I was wondering if you could use Nutella instead of the Bounty spread?

  3. Melissa on November 10, 2020 at 12:51 pm

    Where did you buy the bounty spread from? Can’t find it anywhere

    • Jane's Patisserie on November 10, 2020 at 8:32 pm

      I don’t believe it is sold any more, but you can just leave it out instead x

  4. Julie on October 17, 2019 at 10:48 pm

    5 stars
    I’ve made tons of your recipes. All amazing – all met with such delight. But this one is my all time favourite. Close second is the snickers cheesecake!

  5. Traci on September 1, 2017 at 7:42 pm

    Love your recipes. Do you need to substitute something in place of the bounty spread if leaving it out?

    Can’t wait to try it. X

    • Jane's Patisserie on September 1, 2017 at 8:19 pm

      You don’t have to, but you could put in 100g more chocolate to help it set more? x

  6. Lesley Peart on December 7, 2016 at 3:02 pm

    Hi Jane just about to make this… I’ve watched both your video and read the instructions which works best putting the 3 ingredients in a pan or melting the chocolate in a bowl then adding the bounty cream and Condensed milk? Thank you

    • Jane's Patisserie on December 7, 2016 at 3:05 pm

      Either works fine! I just wouldn’t microwave all the ingredients.. so I either microwave the chocolate and add the two ingredients, or I melt them all together.

    • Lesley Peart on December 7, 2016 at 3:53 pm

      Done and in the fridge to set! What a work out for my arms! ?

  7. Hannah on November 17, 2016 at 10:25 am

    Well this is just perfect! I have been looking for a Bounty fudge recipe to make my friend for Christmas as we have a running joke about Bounty’s! Can’t wait to try it xx

    • Jane's Patisserie on November 17, 2016 at 11:51 am

      Hahaha yay! I’m so glad! 😀 X

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