Bounty was first introduced in Great Britain and Canada in 1951. The chocolate bar as well as Snickers and Milkyway are manufactured by the Mars Group. Interestingly, the chocolate bar is sold in America only by a single department store chain, since it was largely replaced by the competing product Mounds.
Bounty is available in various variations, besides the blue packaging which contains a coconut bar coated with milk chocolate, there is also a red one which stands for dark chocolate. Bounty is also available as an ice cream bar and in 2004-2005 there was a Bounty mango bar, where dried mango pieces were added to the coconut mass.

In France, the word bounty has another meaning besides the name for the chocolate bar. There people with dark skin color are called “Bounty” by other colored people, in order to describe a dark-skinned person in a derogatory way, who is more similar to the “white” in their values and actions than to the colored people in their education and training and who is more on the side of the Caucasians in conflict situations. (Dark outside, white inside)

Difficulty: Easy, Working time: min. 15 min, Preparations the day before: No, Results: Approx. 10 pcs., baking time: approx. 8-9 min, baking temperature: 180 °C top/bottom heat

125 g soft butter
200 g cane sugar
1 sachet vanilla sugar
1 egg, room temperature
200 g flour
1/2 teaspoon baking powder
1/4 tsp baking soda
170 g Bounty
125 g whole milk chocolate
1 generous pinch of salt

Preheat oven to 190 °C.
Chop the chocolate into coarse pieces and cut the Bountys into small cubes.
Stir butter, vanilla sugar and cane sugar until creamy. Add the egg and stir again. Mix flour with baking powder and baking soda, also add.
At medium speed, stir briefly until a homogeneous mixture is obtained.
Carefully fold in the chocolate and Bountys, but put 2-3 tablespoons back.
Now form approx. 10 balls of 70 g each and flatten them a little, then press the remaining chocolate pieces and bounties lightly into the surface.
Bake on a baking tray covered with baking paper (this is not the same as a cake rack! The baking time varies otherwise) on the middle shelf for approx. 8-9 min. and allow to cool COMPLETELY (do not try to take them off the tray before).

It is important that you weigh the biscuits, as everyone will be of the same size (baked with the same power), but more importantly, the baking time given is most accurate. I have found that it can be really difficult to hit the right cooking point, as the biscuits still look very raw when they come out of the oven.
It is normal, by the way, that the cookies are still very, very soft at the end of the baking time, they get firmer when they are completely cooled down.
However, they should not shine on the surface unbaked.


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