PP candies or Bounty bars

1. Pour coconut flakes, milk powder, and sweetener to taste into a bowl (I have about 3 g of dietary bulk sweetener Fitparad No. 7, you can replace it with honey, syrup or powdered sugar). Pour in the milk and mix everything thoroughly. You may need more or less milk depending on the moisture and viscosity of the ingredients used.

2. Ideally, you should get something like this, not liquid, but not dry either. Look, this mass molds well, you can already mold it into bars like these with your hands.

3. I usually go the faster and more convenient route and use forms. You can use any shape; the fastest way would be to lay out the mass in one layer in any rectangular or square shape. I like to use a metal pan without a bottom.

Place cling film at the bottom of the mold and place the mold on a board. I put the whole mass into it, compact it and level it. Adjust the height of the bars as you wish. The correct mass in this case holds its shape perfectly and it does not matter whether it is limited by the walls of the mold or not. That is, in principle, the mass can be laid out without a mold, carefully trimming all the edges.

Next, place the mixture in the freezer until it hardens. On average it is 30-60 minutes. If you have small and thin bars, about 30 minutes is usually enough.

4. It took me about an hour, I take the mixture out of the refrigerator. I remove the layer from the mold and cut it into portions. You can do it like I did: cut it into approximately equal rectangles in the form of bars. Or you can use small squares in the form of candies, but keep in mind that the candies will still require more chocolate.

5. Next, you can tighten the corners, as if giving the bars a rounded shape, like the bounty itself. When the bars are almost ready, put them in the freezer again, since the cold mixture will set the chocolate faster.

Immediately prepare yourself a place where you will put the chocolate-covered bars. They work best with silicone mats and quality parchment paper.

6. Melt the chocolate on the stove, in a water bath, or in bursts of 10-15 seconds in the microwave. In any case, try to heat the chocolate smoothly, stir constantly and do not overheat the chocolate above 45 degrees.

If your chocolate is too thick and difficult to cover the product with, bring it to a more fluid state by adding sunflower or coconut oil (10-15 grams per 120 g of chocolate). More fluid chocolate is easier to work with and coats the bars in a thin layer. In the end, I got this melted chocolate texture.

7. Dip each bar into the glaze. I help myself with one or two forks. You can dip it twice to get a thicker layer. Let the chocolate drip and transfer the bars to the surface. We do the same with all the bars.

8. If desired, before the chocolate has hardened, you can make art with a fork. For example, some like this.

9. The chocolate will remain: it took about 60g to cover 6 of my bars, but using less than 120g for dipping coating is inconvenient. The remaining chocolate can be poured into a piping bag or into a regular bag. Then you can cut the bag and decorate the bars with drips, for example like this. Or mix with milk 1:1 - you get chocolate glaze.

10. As a result, we got a more useful bounty option. The filling is juicy, soft, the favorite aroma of coconut and chocolate.