No mixer needed to make these chocolate fudge ripple coconut bars! Buttery cookie layer topped with rich chocolate fudge and lots of coconut make these bars absolutely irresistible!
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
Ingredients
Cookie Base
- 3 cups all-purpose flour
- ½ cup granulated sugar
- 1 cup cold butter diced
- 2 eggs
- 1 teaspoon vanilla extract
Chocolate fudge ripple
- 8 ounces 70% baking chocolate roughly chopped
- 14 ounces chocolate condensed milk or sweetened condensed milk
Coconut layer
- 6 cups sweetened coconut flakes
- 3 eggs room temperature
Instructions
- Heat the oven to 350°F. 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 wateand 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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Made these and they were very good. Time to make another batch.
70% baking chocolate – are you talking about unsweetened chocolate or a cocoa powder.
Hi Shirley, a bar of 70% baking chocolate cut into chunks is what is used in this recipe.
Re: Chocolate fudge ripple coconut bars
I couldn’t find the right cocoa so I subbed 60% chocolate chips. The result? Ah-mazing! I know they’ll get gobbled up at the church potluck tomorrow… IF I can keep my family out of them!
So glad you enjoyed this recipe Diana!
Chocolate fudge ripple coconut bars: will they keep tightly wrapped in the fridge for a week?