How to make
Pour the cream, sugar and butter in a Teflon pan, stir until the sugar melts.
Then pour in all of the chocolate sprinkles and stir until thickened. Leave it to cool.
Pour the mixture onto aluminum foil, form a rectangle, and cut 3″ (7 cm) pieces. Leave for 1 hour in the fridge.
Place the bounty chocolate bars onto a cooking grid and pour on the chocolate glaze, made by heating up the cream and adding the chocolate and butter, stirring and leaving it to thicken a little.
