It’s no secret that coconut isn’t exactly my go-to flavor, but keeping this Bounty fudge to myself would be a downright crime. Everyone who’s tried it has been utterly hooked. Plus, it’s such a fun, fuss-free way to turn your favorite childhood chocolate bar into a homemade sweet treat.
Forget the store-bought candy bars! This dreamy, coconut-packed Bounty fudge recipe is the ultimate treat for anyone who loves Bounties.
All it takes is a basic chocolate fudge recipe, a handful of coconut, and chopped Bounties thrown into the mix. Sounds too easy? It really is, but don’t skip the recipe card below for all the details that guarantee perfect results.
SERVING TIP: I cut about 20 larger pieces of the fudge, but you can also cut much smaller pieces (as many as 40–60 pieces).
In addition to the ingredients you need a square pan lined with parchment paper to pour the chocolate coconut fudge mixture in.
Grab a small baking dish (about 20×20 cm/8×8 inches) and line it with parchment paper. Then take your 13 mini Bounty bars and chop each one into six little pieces. Set those aside for now.
In a saucepan over low heat, combine the condensed milk, chocolate, and vanilla. Stir constantly until everything is smooth and fully melted. Don’t walk away during this step, or you could end up with a burnt and sticky mess.
Take the pan off the heat, stir in the shredded coconut, and then gently fold in those chopped Bounty pieces. Make sure they’re evenly spread throughout the mixture.
Pour the fudge mixture into your lined dish and smooth it out. Sprinkle a little extra coconut on top for extra coconut flavor and that Bounty look. Let it cool at room temperature for about 3 hours.
TIP: You can speed up the cooling of the fudge by placing the dish in the fridge, covered.
Once the fudge is completely set, lift it out of the pan, slice into squares, and try not to eat them all in one go!
You can store Bounty chocolate fudge in an airtight container in the refrigerator, and it will keep for about a week.
Yes. Wrap the individual pieces of fudge in plastic wrap and store in an airtight container or freezer bag. The fudge will last up to 3 months. If you take it out of the freezer, let it thaw in the fridge and allow it to come to room temperature before serving.
I adore fudge. It’s the easiest no-bake treat and endlessly adaptable. And if you’re looking for more ideas, don’t miss these other fudge recipes I’ve shared here on Laura’s Bakery:
The recipe makes roughly 20 larger pieces of fudge, but you can also cut much smaller pieces to double the pieces.
This usually happens if the mixture didn’t heat long enough for the chocolate to fully melt and bind with the condensed milk. Make sure everything is completely smooth before pouring it into the pan. Also, chilling it in the fridge helps it firm up nicely as well as speeds up the process.
No, you don’t need a candy thermometer. You’re not boiling sugar to a specific stage, you’re just melting chocolate with condensed milk over low heat until smooth. The condensed milk does the work, so it sets perfectly without any thermometer.
Dip a sharp knife in hot water, wipe it dry, and then slice. Repeat between cuts for clean, sharp edges. This is especially helpful in fudge recipes like this Bounty fudge where the fudge includes candy and other mix-ins.
The pieces of Bounty may soften slightly from the heat, but they won’t completely disintegrate from being mixed into the fudge mixture. You’ll still get big delicious chunks of chocolate coated Bounty coconut.
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