Bounty Candy Bars

Pour the heavy cream into a small saucepan, then add the sugar and butter.

Heat the mixture over low heat, stirring constantly, until the sugar and butter are completely dissolved.

Remove from heat, stir in the shredded coconut, and mix well.

Choose a suitable container so that the layer is about 1.5–2 cm deep (I used a 13×13 cm plastic container). Line the inside with plastic wrap. Spread the coconut mixture in the container, pressing it down firmly and smoothing it out with a spoon. Place in the freezer for 30 minutes.

Remove from the freezer and carefully lift the coconut slab out of the container by pulling on the edges of the plastic wrap.

Cut into rectangles approximately 6×2.5 cm with a knife. Rather than slicing, it's better to gently separate the pieces with the knife while straightening the edges of each rectangle.

Then use your fingers to gently round off the edges of each bar, just like a real Bounty bar. First refrigerate for 1–2 hours, then place in the freezer for another hour.

Break the chocolate into pieces and place them in a small saucepan or heatproof bowl. Set up a double boiler by placing the bowl of chocolate over a pot of simmering water.

Melt the chocolate completely. To make it more fluid, you can add 2–3 tablespoons of neutral-flavored vegetable oil.

Remove the bars from the freezer. Using a fork, dip each bar into the chocolate, then spoon chocolate over the top and sides. Give the bar a little shake on the fork so some chocolate gets underneath as well. Work carefully, as the bars are very fragile.

Something like this.

Use a knife to transfer the finished bar back onto the plastic wrap. Place the finished candies in the freezer for 15–20 minutes until the chocolate is fully set.

A Bounty candy bar sliced in half. Store the candies in the refrigerator.