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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.
CHOCOLATE FUDGE RIPPLE COCONUT BARS:
INGREDIENTS:
COOKIE BASE
- 3 cups all-purpose flour
- ½ cup sugar
- 1 cup cold butter , diced
- 2 eggs
- 1 teaspoon vanilla extract
- CHOCOLATE FUDGE RIPPLE
- 8 oz 70% baking chocolate , roughly chopped
- 1 can (14 oz) chocolate condensed milk or sweetened condensed milk
COCONUT LAYER
- 6 cups sweetened coconut flakes
- 3 eggs , room temperature
- DIRECTIONS:
- Heat the oven to 350F. Line a 13X9″ baking pan with parchment paper leaving about 1 inch hanging on the sides. Set aside.
- In a food processor, add the flour, sugar and butter. Pulse until crumbly.
- Cut in the eggs and vanilla extract.
- With your fingers, press the mixture onto the bottom of the prepared baking pan.
- Bake into preheated oven for 12-15 minutes or until lightly browned.
- Meanwhile, make the chocolate fudge.
- In a heatproof bowl add the chocolate and condensed milk. Place the bowl on top of a saucepan with simmering water (make sure the bowl does not touch the water) and stir until the chocolate is melted and smooth.
- Pour the chocolate fudge over the cookie layer.
- In a separate bowl, combine the coconut flakes and the remaining 3 eggs. Spoon over the chocolate fudge layer.
- Return the pan to the oven and bake for an additional 15-20 minutes or until the coconut layer is golden.
- Remove from the oven and cool completely before cutting into bars.]
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