No bake bars…chocolate…coconut…yup, I’m sold! I’ve made these chocolaty treats a few times and they are always hit. I mean how can you go wrong with sweet chocolate topped with crunchy coconut? 😉
Coconut Fudge Bars Recipe
(About 32 servings)
- 1 cup butter (equivalent to 2 sticks of butter), divided for two steps below
- 2 and 1/2 cups honey graham crackers (equivalent to about 2 sleeves of graham crackers), finely crushed
- 1 can (5 ounce) evaporated milk
- 1 cup white sugar
- 1 (10 and 1/2 ounce bag) package of miniature marshmallows
- 8 squares (8 ounce box) Baker’s semi-sweet chocolate, chopped
- 1 cup shredded coconut
- Finely crush the graham crackers using a food processor and stir in 3/4 cup (equivalent to 1 and 1/2 sticks) of melted butter.
- Line a 13 x 9 inch baking pan with foil. Then spray it with cooking spray.
- Press the graham cracker crumbs into the bottom of the baking pan and set it aside.
- Chop the chocolate and set it aside.
- In a large saucepan, add the remaining butter (1/4 cup, which is equivalent to 1/2 stick), evaporated milk, sugar, and marshmallows and bring them to a boil over Medium heat, stirring constantly. Cook for an additional 5 minutes also stirring constantly.
- Add the chopped chocolate. Cook until melted, stirring constantly.
- Pour the chocolate mixture over the graham cracker crust.
- Top with the coconut.
- Set the coconut fudge bars on the counter to cool for about 1 hour and then chill it in the refrigerator until the fudge is hardened.
Store the coconut fudge bars in the refrigerator in an air tight container or wrap them in tin foil and freeze them for up to 2 to 3 months.
This is fudge with crust! How can you go wrong with that? I often think that the crust of a dessert is the best part. The crust in this recipe has to be one of my favorite crusts of all time. It’s basically like a traditional cheesecake crust.
I used a measuring cup to help pack down the graham cracker crumbs and create an even layer.
I like that I don’t need anything fancy to make this fudge, like a thermometer. It’s super easy to stand at the stove and stir however I will say that I get easily distracted. So the “hardest part” about making this fudge for me is that I have to focus and give it my complete attention for the few minutes. 😉
Sometimes I’ll enlist the help of my cute assistant, my husband, so that he can do the stirring while I’m running around the kitchen. 🙂
Adding the warm chocolate to the crust layer is very easy. Have I mentioned how simple this recipe is? Well it is.
Time to make my dessert chic and decorate it! In other words, what toppings do I want to use? I kept it simple today and only used coconut but you could also add nuts. If you don’t like coconut then you can top these fudge bars with whatever your heart desires, like sprinkles or peanut butter chips. I love that you can personalize this decadent delight to what fits your mood!
Oh hello fudge-y fun! I like handing these out as gifts around the holidays.
Adapted from: Kraft
You might also enjoy other bar cookies like the Peppermint Patty Stuffed Chocolate Chip Cookie Bars.