Description
Delicious Coconut Fudge Bars combining a crunchy chocolate cookie base with a smooth, creamy coconut and white chocolate fudge layer, finished with a rich milk chocolate coating and optional dark chocolate drizzle. These bars are perfect for a sweet treat to share, offering a delightful mix of textures and flavors with a hint of peppermint and coconut extract.
Ingredients
Base
- 250 g unfilled chocolate cookies (~8¾ oz)
- 100 g unsalted butter, melted (3½ oz)
Fudge Layer
- 1 can sweetened condensed milk (395 g / 14 oz)
- 360 g white chocolate, chopped (~12¾ oz)
- 2 tablespoons unsalted butter
- 1 teaspoon coconut extract
- 2 teaspoons peppermint extract (optional)
- 130 g desiccated coconut (1 ½ cups)
Chocolate Coating
- 300 g milk chocolate (10½ oz)
- 50 g dark chocolate (~1¾ oz) for drizzling (optional)
Instructions
- Prepare the Base: Line an 8-inch square baking tin with baking paper. Crush the chocolate cookies into fine crumbs using a blender, food processor, or by placing them in a ziplock bag and crushing with a rolling pin. Mix the crushed cookies with melted butter until well combined. Press the mixture firmly and evenly into the base of the prepared tin, then place it in the refrigerator to chill and set.
- Make the Fudge Layer: In a medium heavy-based saucepan over low heat, combine the sweetened condensed milk, chopped white chocolate, and 2 tablespoons of unsalted butter. Stir continuously until the mixture is smooth, glossy, and fully melted. Remove from heat and stir in the desiccated coconut, coconut extract, and peppermint extract if using, ensuring they are evenly distributed.
- Assemble and Chill: Pour the coconut fudge mixture evenly over the prepared cookie base. Smooth the top and refrigerate overnight or until the fudge layer is completely set and firm.
- Prepare the Chocolate Coating: Melt the milk chocolate in a microwave-safe bowl by heating in 30-second increments, stirring thoroughly between each interval until the chocolate is smooth and fully melted.
- Cut and Coat Bars: Remove the set slice from the tin and cut into 32 bars by quartering the slice and then cutting each quarter into 8 pieces. Line a baking tray with baking paper and place a wire rack on top. Dip each bar into the melted milk chocolate using two forks to fully coat it, then transfer to the wire rack to allow excess chocolate to drip off. Optionally, drizzle melted dark chocolate over each bar for added decoration and flavor.
- Set and Store: Once all bars are coated, line the base of a container with baking paper. Carefully transfer the coated bars from the wire rack to the container, avoiding letting them harden on the rack to prevent sticking. Place the container in the refrigerator and chill for a couple of hours until the chocolate coating is fully set.
- Serve and Enjoy: Your Coconut Fudge Bars are now ready to be enjoyed! Store them in the fridge to keep them firm and fresh.
- Leave Feedback: Please take a moment to leave a comment and rating; your feedback is appreciated and very helpful!
Notes
- Use unfilled chocolate cookies for the best texture and flavor in the base.
- When melting white chocolate for the fudge, avoid using chocolate chips as they contain stabilizers and can cause uneven melting.
- The peppermint extract adds a refreshing twist but is optional depending on preference.
- For best results, chill the bars overnight before cutting and coating to ensure the fudge is fully set.
- The dark chocolate drizzle is optional but adds a beautiful decorative contrast and a slight bitterness to balance the sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: International
