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!
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.
Notes
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.