Bounty Chocolates or Minions

Directions

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  Melt the sugar, margarine and sweet sour cream at a medium temperature (for me it is 1, 2, 3, meaning 2…), and then increase the temperature (3), to boil.
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  When it boils, add 250 g of coconut and combine everything.
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  Line the bottom of a small baking tray with baking paper, and pour out the mixture.
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  Refrigerate for 2 hours.
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  Lick the cutting board or tray with paper (so that it does not stick). Use a knife to separate the edges of the cake from the tray, then turn it over on a tray, and remove the paper from the cake.
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  Cut the cake, like minions or chocolates, and put them back in the fridge while the icing is ready.
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  Pour chocolate over the chocolates or minions and let them set.
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  If you hate pouring chocolate over them separately, then pour the chocolate over the whole cake, while it is still hot, and cut it into cubes or bars, when it hardens… (in which case it is best to spend the night).