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!