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Pink Coconut Caramel Bars

If you like treats loaded with coconut and chocolate, you’ll love this copycat bounty bar recipe.


For the pink coconut layer:

For the caramel layer:

For the chocolate coating


  1. For the coconut base, process all ingredients in a food processor. Be sure that the pink colour is incorporated
  2. Once combined, press mixture down into a square baking tin lined with parchment paper.
  3. For the caramel, process all ingredients in a processor or blender.
  4. Spread an even layer of caramel on top of the coconut base.
  5. Place in freezer to set for 2-3 hours.
  6. For the chocolate coating, whisk the ingredients together in a bowl until smooth.
  7. Once set, cut into bars and individually coat each bar with melted chocolate.
  8. Place in the fridge for 30 minutes to allow the chocolate to set
  9. Enjoy!
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