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Coconut Fudge Bars Recipe

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★★★★

3.8 from 47 reviews

These Coconut Fudge Bars combine a crunchy chocolate cookie base with a smooth, glossy coconut and white chocolate filling, finished with a milk chocolate coating. Infused with coconut and peppermint extracts, they offer a delightful blend of creamy, rich, and refreshing flavors, perfect for a sweet treat or festive dessert.

Ingredients

Scale

Base

  • 250 g unfilled chocolate cookies (~8¾ oz)
  • 100 g unsalted butter, melted (3½ oz)

Filling

  • 1 can sweetened condensed milk (395 g / 14 oz)
  • 360 g white chocolate, chopped (approx. 12¾ oz)
  • 2 tablespoons unsalted butter
  • 1 teaspoon coconut extract
  • 2 teaspoons peppermint extract (optional)
  • 130 g desiccated coconut (1 ½ cups)

Coating

  • 300 g milk chocolate (10½ oz)
  • 50 g dark chocolate (~1¾ oz) for drizzling

Instructions

  1. Prepare the Base: Line an 8-inch square tin with baking paper for easy removal. 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 crumbs thoroughly with the melted butter until well combined.
  2. Form the Base Layer: Press the cookie and butter mixture firmly and evenly into the base of the prepared tin. Place it in the fridge to chill and set while you prepare the filling.
  3. Make the Coconut Filling: In a medium heavy-based saucepan over low heat, combine the sweetened condensed milk, chopped white chocolate, and 2 tablespoons of butter. Stir constantly until the mixture becomes smooth and glossy.
  4. Add Flavors and Coconut: Remove the saucepan from heat and stir in the desiccated coconut, coconut extract, and peppermint extract if using. Mix thoroughly to ensure even distribution.
  5. Set the Filling: Pour the coconut filling over the chilled cookie base, spreading it out evenly. Return the tin to the fridge and chill overnight to allow the filling to firm up.
  6. Prepare Chocolate Coating: Melt the milk chocolate in the microwave in 30-second increments, stirring well between each interval until completely smooth and glossy.
  7. Cut Bars into Portions: Remove the set slice from the tin and cut into 32 bars by first quartering and then cutting each quarter into 8 pieces for even-sized bars.
  8. Coat Bars in Milk Chocolate: Line a large baking sheet with baking paper and place a wire rack on top. Drop each bar into the melted milk chocolate and use two forks to fully coat the bar. Transfer the coated bar onto the wire rack to allow excess chocolate to drip off.
  9. Drizzle Dark Chocolate: Optional step: Melt the dark chocolate and drizzle it over the top of each coated bar for an elegant finishing touch. Allow to set briefly.
  10. Chill to Set: Once all bars are coated, line the base of a container with baking paper. Carefully transfer bars from the wire rack to the container, avoiding letting them set on the rack to prevent sticking. Refrigerate for a couple of hours to allow the chocolate coating to fully set.
  11. Serve and Enjoy: Once set, the coconut fudge bars are ready to serve. Store any leftovers in the refrigerator to keep fresh.

Notes

  • Use chopped white chocolate rather than chocolate chips in the filling for a smoother texture.
  • The peppermint extract is optional, but adds a lovely refreshing flavor which complements the coconut.
  • Be careful when coating bars with chocolate to avoid sticking; transferring to baking paper immediately after coating helps.
  • Chilling overnight is essential for the filling to firm properly.
  • These bars keep well in the fridge for up to one week and can be frozen for longer storage.

Keywords: coconut fudge bars, chocolate cookie base, white chocolate coconut filling, peppermint extract, no bake, fridge set chocolate dessert

Find it online: https://foodarohub.com/coconut-fudge-bars-recipe/