How To Make Chocolate Fudge Ripple Coconut Bars
Bask in the delightful layers of these coconut bars made with a cookie base, topped with rich and chocolatey fudge and coconut flakes.
Serves:
Ingredients
For Cookie Base:
- 3cupsall-purpose flour
- ½cupsugar
- 1cupcold butter,diced
- 2eggs
- 1tspvanilla extract
For Chocolate Fudge Ripple:
- 8oz70% baking chocolate,roughly chopped
- 14ozchocolate condensed milk,or sweetened condensed milk
For Coconut Layer:
- 6cupssweetened coconut flakes
- 3eggs,room temperature
Instructions
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Heat the oven to 350 degrees F. Line a 13×9-inch baking pan with parchment paper leaving about 1-inch hanging on the sides. Set aside.
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In a food processor, add the flour, sugar, and butter. Pulse until crumbly, then cut in the eggs and vanilla extract.
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Using fingers, press the mixture onto the bottom of the prepared baking pan.
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Bake into the preheated oven for 12 to 15 minutes or until lightly browned.
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Meanwhile, make the chocolate fudge by adding the chocolate and condensed milk in a heatproof bowl.
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Place the bowl on top of a saucepan with simmering water, making sure the bowl does not touch the water. Stir until the chocolate is melted and smooth.
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Pour the chocolate fudge over the cookie layer.
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In a separate bowl, combine the coconut flakes and the remaining 3 eggs. Spoon over the chocolate fudge layer.
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Return the pan to the oven and bake for an additional 15 to 20 minutes or until the coconut layer is golden.
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Remove from the oven and cool completely before cutting into bars.
Nutrition
- Calories: 408.13kcal
- Fat: 28.77g
- Saturated Fat: 21.28g
- Trans Fat: 0.31g
- Monounsaturated Fat: 4.83g
- Polyunsaturated Fat: 0.88g
- Carbohydrates: 32.89g
- Fiber: 5.45g
- Sugar: 14.91g
- Protein: 6.94g
- Cholesterol: 59.47mg
- Sodium: 45.26mg
- Calcium: 71.73mg
- Potassium: 286.87mg
- Iron: 3.27mg
- Vitamin A: 91.27µg
- Vitamin C: 0.75mg
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