Recipe Baked Bounty bars with white chocolate and raspberry sauce : Easy, Special and Delicious

Recipe Baked Bounty bars with white chocolate and raspberry sauce : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Baked Bounty bars with white chocolate and raspberry sauce. This Recipe Baked Bounty bars with white chocolate and raspberry sauce : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Baked Bounty bars with white chocolate and raspberry sauce was necessary 10m, cook 15m and serving 6. Attention: allergies Contains gluten, peanuts, tree nuts, milk and egg.. Without having to wait long, let's just check the Recipe Baked Bounty bars with white chocolate and raspberry sauce

Melted Bounty bars encased in puff pastry, served with a warm sauce made from white chocolate, frozen raspberries and cream. Meet your new favourite fast dessert.

Baked Bounty bars with white chocolate and raspberry sauce


7 Ingredients












  • 1 sheet frozen puff pastry, just thawed










  • 3 x 56g Bounty chocolate bars










  • 1 egg, lightly whisked










  • 200ml thickened cream










  • 150g white chocolate, coarsely chopped










  • 85g (3/4 cup) frozen raspberries, thawed










  • Pure icing sugar, to dust









  • Select all ingredients










5 Method Steps






  • Preheat oven to 200°C/180°C fan forced. Place a non-stick baking tray in the oven to preheat.





  • Cut the pastry sheet in half then slice each half into thirds crossways to make 6 rectangles in total. Working with 1 rectangle, with a short side closest to you, place 1 Bounty bar piece along the short side and roll up until Bounty is just enclosed. Trim the excess pastry at the end. Fold sides under to secure. Repeat with remaining pastry and chocolate bars.


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  • Remove the hot tray from the oven and arrange the bars, seam-side down, on the tray. Brush the tops lightly with egg. Bake for 12 minutes or until just light golden.





  • Meanwhile, combine the cream and chocolate in a small microwave-safe bowl. Microwave on High for 30 seconds. Stir and repeat in 30-second intervals until smooth and combined. Transfer to a serving bowl. Place in the fridge for 10 minutes to cool slightly. Place the raspberries on a plate and use the back of a fork to coarsely crush.





  • Dust the Bounty bars with icing sugar. Spoon the raspberries into the white chocolate sauce and swirl gently. Serve the Bounty bars with the sauce for dipping.



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