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Rows of homemade Bounty Bar Slice with thick coconut filling, golden baked base and chocolate topping.

Bounty Bar Slice

This homemade Bounty Bar Slice has a chewy caramelised coconut base, a thick, sweet coconut filling and a smooth milk chocolate topping. Easy to make and perfect for coconut lovers!
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Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 1 hour 30 minutes
Total Time 2 hours 2 minutes
Course Snack, Sweet Treats
Cuisine New Zealand
Servings 16 squares

Ingredients
  

Caramelised Coconut Base

  • 100 g butter
  • 75 g brown sugar
  • 1 tbsp golden syrup
  • 120 g desiccated coconut
  • 65 g plain flour
  • Pinch of salt

Coconut Filling

  • 395 g sweetened condensed milk 1 can
  • 255 g desiccated coconut
  • 1 tsp vanilla essence
  • Pinch of salt

Chocolate Topping

  • 180 g milk chocolate
  • 20 g coconut oil or neutral oil
  • Extra desiccated coconut for sprinkling (optional)

Instructions
 

Make the Caramelised Coconut Base

  • Preheat the oven to 170°C conventional (160°C fan bake) and line a 20 cm square baking tin with baking paper.
  • In a small saucepan, melt the butter, brown sugar and golden syrup together over low heat, stirring until smooth.
  • Remove from the heat and stir in the desiccated coconut, plain flour and salt until well combined.
  • Press the mixture firmly and evenly into the prepared tin. Bake for 10–12 minutes, or until lightly golden. Allow to cool completely.

Prepare the Coconut Filling

  • In a large bowl, combine the sweetened condensed milk, desiccated coconut, vanilla essence and salt. Mix until thick and sticky.
  • Spread the coconut mixture evenly over the cooled base, pressing down firmly with the back of a spoon.
  • Refrigerate for 30 minutes, or until the surface feels slightly firm to the touch.

Add the Chocolate Topping

  • Place the milk chocolate and coconut oil in a microwave-safe bowl. Microwave in short bursts, stirring between each, until melted and smooth.
  • Pour the melted chocolate over the chilled coconut layer and spread evenly. Gently tap the tin on the bench to smooth the surface.
  • Sprinkle with extra desiccated coconut if desired.

Chill and Slice

  • Refrigerate for 1–2 hours, or until completely set.
  • Remove from the tin and cut into 16 squares using a sharp knife warmed under hot water, wiping it dry between cuts.

Notes

  • Don't overbake the base: Bake until just lightly golden to keep that lovely chewy texture.
  • Use good-quality chocolate: Whittaker's Creamy Milk works beautifully for that classic Bounty flavour.
  • For clean slices: Let the slice sit at room temperature for 5–10 minutes before cutting, and use a warm, sharp knife.
  • Storage: Store in an airtight container in the fridge for up to 7 days.
  • Freezing: Freeze for up to 2 months, with baking paper between layers.
Keyword bounty bar slice, coconut, coconut slice recipe, easy baking, easy baking recipe, home baking