Bounty roll

An easy and quick dessert to make.

The roll is prepared without baking using a base of cookies and butter cream with coconut flakes.

Calorie content
0 kcal Per 100 g
0 kcal Total

Ingredients

Sugar cookies 200 g
Sweet powder 60 g
Butter 80 g
Sugar 60 g
Water 100 ml
Coconut flakes 80 g
Cocoa powder 2 tbsp. l.

Bounty roll video recipe

Bounty roll step by step photo recipe

Ingredients for making Bounty Roll:

Grind the cookies into crumbs using an immersion blender, as in the photo:

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Dissolve sugar in hot water.

Add cocoa to the liver and mix thoroughly.

Let's start making the cream. Beat butter with sweet powder and mix with coconut flakes.

We form the dough from water, sugar, cookies and cocoa. The dough should turn out to be a thick, homogeneous mixture.

Place the cookie mixture on cling film or foil and form an even layer about 0.5 cm wide.

Cover with foil or film and use a rolling pin to level the dough.

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Spread coconut cream on top sparingly.

Roll up the roll and place in the freezer for at least 1 hour.

Bounty roll is ready! Serve in portions, cut with a sharp knife.

Bounty roll without baking

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Roll with coconut flakes according to this recipe is prepared on the basis of crushed cookies with the addition of cocoa powder. In this case, we will not need the help of an oven, because the dessert is formed without baking. Thus, by significantly reducing the production time, we will get a sweet dish that can become a worthy replacement for labor-intensive cakes or pastries. The improvised no-bake Bounty Roll has a rich coconut flavor, tempting sweet tooths of all ages!

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Ingredients:

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sweet shortbread cookies - 200 g;
cocoa powder - 2 tbsp. spoons;
sugar - 100 g;
coconut flakes - 100 g;
butter - 100 g;
sweet powder - 100 g;
drinking water - 100 ml.

Bounty roll without baking - recipe

No-bake chocolate roll made from cookies

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First, prepare the base of the roll - chocolate dough. To do this, place the cookies in a blender bowl and grind to small crumbs. Both regular shortbread cookies and options with nuts, chocolate and any other additives are suitable here.
Add cocoa powder while mixing dry ingredients.
Bring drinking water to a boil, and then, immediately pour the entire portion of sweet sand into the bubbling liquid, keep it over moderate heat, stirring, until the sugar grains are completely dissolved. After removing from heat, immediately pour the purchased syrup into a container with cocoa and cookies. Stir the mixture vigorously until a homogeneous dark brown color is obtained.
Place the finished and still warm dough on a smooth surface covered with cling film. Knead the chocolate mass with your fingers, forming a rectangular “canvas”. To consolidate the result, cover the purchased layer of dough with a second cling film, after which we run it with a rolling pin a couple of times, achieving a “sheet” thickness of 0.5 mm.
Now let's get to the inside. Combine the softened butter with sweet powder and knead until a homogeneous light mass is obtained.
Add coconut shavings, knead until the components combine into an identical, plastic lump.
After removing the top part of the cling film from the dough, apply a coconut layer. We moderately distribute the light filling over the black base, after which we roll the workpiece into a tight roll. Wrapping it in film, put the dessert in the freezer for 30 minutes.
The already cooled and hardened roll with coconut flakes, freed from the film, cut into portions and serve with a cup of hot tea/coffee. We store the dessert in the refrigerator. A no-bake chocolate roll made from cookies is a wonderful delicacy that will appeal to both loved ones and guests stopping by for a cup of tea. Enjoy your tea!

Bounty roll without baking

This unique dessert is made without baking, and it borrows its wonderful name from the bar of the same name, since they are very similar in taste. I recommend preparing Bounty roll as a dessert for a children's party; everyone will certainly like it and attract attention, since when cut it has a very unique appearance.

The combination of coconut and chocolate is very successful and does not require any other additions. To make Bounty, you will not need the freshest coconut, but only its derivative - coconut flakes, which are not difficult to find on sale, so this roll recipe can safely be called very easily accessible.

Ingredients

For the base:

300 g cookies
3 tbsp. cocoa powder
0.5 glasses of water
0.5 cups sugar

For cream:

150 g butter
100 g sweet powder
1 bag (40 g) coconut flakes

Fundamentally. Not every type of cookie will give us the result that suits us. Crackers or any salty varieties will not work. Also not suitable are crispy cookies made from puff pastry, with insides in the form of marmalade or cream, with sesame seeds or seeds.

It would be normal to choose cookies such as shortbread or kurabye, “Baked milk”, traditional oatmeal is also suitable.

Manufacturing

Grind the cookies until they are small crumbs. This is easy to do using a blender or meat grinder with a small attachment. Transfer the cookie crumbs to a comfortable bowl and add 3 tablespoons of cocoa to it. Mix the dry mixture thoroughly.

Put the kettle on the fire and measure out half a glass of boiling water. Making syrup. To do this, stir half a glass of sugar in boiling water until it is completely dissolved. Let the syrup cool.

Add the syrup to the dry mixture prepared in advance and, first with a spoon, and then with your hands, knead the homogeneous mass.

In the process of kneading the mass, we will notice that the dough will become increasingly smooth and elastic. Roll the dough into a ball and set aside.

Now let's start making the cream for the Bounty. The butter that will serve as the basis of the cream must be soft. It’s best to take the butter out of the refrigerator an hour before you start making it and by the time it’s ready it will be quite soft. Mix the butter with sweet powder and coconut flakes, mix the ingredients well (or better yet, lightly beat with a mixer).

Let's get back to the test. Cover the work surface with cling film and place our dough on it. Then, using a rolling pin, roll out a rectangle approximately 3-5 mm wide. You should see: the thinner the dough is rolled out, the more “curls” you will get on the cut of the roll. In the photo the dough is rolled out to a thickness of 3 mm.

Apply the cream sparingly to the dough layer.

Then we carefully roll up our system into a roll. This is quite easy to create as the dough is elastic and flexible.

The roll must be wrapped in cling film. It will prevent chapping of the roll and keep it unstained. Place the Bounty in the freezer for 30 minutes.

Before serving, remove the film from the roll and cut into careful slices.

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Bounty roll without baking

The no-bake Bounty roll is a quick and light dessert that even a schoolchild can prepare at home.

Making sweets according to this step-by-step recipe with photos will take no more than 15-20 minutes, of course, not counting the time for it to harden. The dessert turns out to be very tasty, has a pronounced coconut smell, but it is also high in calories. Therefore, if you are looking at the figure, stop at one piece if you can.

How to make bounty roll without baking

Grind the cookies in a blender or with a rolling pin. For the roll, you can only use chocolate or coffee cookies. Ordinary shortbread cookies are also suitable, but only in this case increase the amount of cocoa.

Melt dark chocolate with butter in a bowl. This can be created in a water bath or in a microwave oven. Add cocoa to the mixture and stir thoroughly to “break up” the lumps.

Add the chocolate mixture into the sand crumbs and stir.

Mix sugar and water in a saucepan and place on heat. Boil the syrup for 5 minutes. Remove from heat and combine with remaining ingredients. Stir the mixture well until smooth. It must keep its shape and form into a ball.

For the cream, combine room temperature butter with sweet powder in a bowl. Beat with a mixer until fluffy.

Add cream cheese to the cream and beat again until smooth.

Add coconut flakes to the resulting mass and stir well.

For a more catchy scent, you can add coconut essence to the cream.

Cover the table with cling film (large rectangle). Transfer the purchased chocolate “dough” onto the prepared film. Tamp down well (you can roll it out with a rolling pin) to form a dense, even rectangle, 5-8 mm wide.

Spread the curd and butter cream on top and smooth it out. It is better that the layer height is the same everywhere.

Roll into a tight roll and wrap in cling film. If necessary, smooth the surface with your hands to make the roll more even and smooth. Place in the refrigerator for several hours. The Bounty roll without baking should freeze perfectly. Otherwise, when cutting it, it will crumble.

Cut the finished roll into slices and serve. By the way, before serving, you can sprinkle the roll with cocoa. Bon appetit!