Chocolate and coconut is the equivalent of peanut butter and jelly for me. I didn’t eat peanut butter until my late 20’s and still, even now, I don’t understand what’s the deal with PB&J but chocolate and coconut? It’s comfort food. It’s childhood treats.
My mom loved to bake and every time she had a little free time on her hands, she’d make something for us. Chocolate and coconut cake was high on the list. Everyone loved her cake, especially me!
Now that I don’t rely on my mom to bake me treats, I find myself baking with chocolate and coconut more often than any other chocolate combos.
If you’re like me and chocolate and coconut make your heart skip a beat, I highly suggest you drop everything and bake these fudge ripple coconut bars right away!
The base for these bars is my go-to recipe for almost all layer bars, especially for crumb fruity bars in the summer.
The ingredients are pantry staples – all-purpose flour, sugar, cold unsalted butter, eggs and vanilla extract.
To make the base, add all the flour, sugar, and butter to a food processor. Pulse until crumbly. Mix in the eggs and vanilla extract!
If you do not have a food processor, or don’t feel like going through all the trouble of cleaning it afterward (I feel you!!) you can make the cookie base using a pastry cutter or even two forks.
Press the cookie base into a 13X9″ baking pan and par-bake it as you make the chocolate fudge.
The chocolate fudge ripple calls for only two ingredients – 70% baking chocolate and chocolate condensed milk.
If you live in an area where the stores don’t carry this type of condensed milk, just use a can of sweetened condensed milk. It will turn out just as delicious!
Combine the roughly chopped chocolate with the condensed milk, place the bowl on top of a pot of simmering water and stir until the chocolate is melted and smooth.
Pour the chocolate fudge over the half-baked cookie layer.
Make the coconut layer!
For the coconut layer you’ll only need two ingredients – sweetened coconut flakes and eggs!
In a large bowl combine 6 cups of coconut flakes with 3 eggs. Spoon over the chocolate fudge.
Return to the oven and bake until golden brown.
The hardest part? Leaving these bars to cool so you can cut them! Most of the time I do take a couple of bites digging with the fork around the edges but ones all the bars are cooled and you can sink your teeth on all three layers at the same time you realize the wait was worth it!
Of course, you can finish the bars with a drizzle of chocolate or grate some chocolate over as soon as you get them out of the oven, but I wanted to let the coconut layer stand out.
Chocolate Fudge Ripple Coconut Bars
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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