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Coconut Fudge Bars

The Classic Catering People
Coconut Fudge Bars, Strawberry Rhubarb Compote and Coconut Custard Shots
Coconut Fudge Bars (left) and Strawberry Rhubarb Compote and Coconut Custard Shots (Photo courtesy The Classic Catering People)
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Coconut Fudge Bars, Strawberry Rhubarb Compote and Coconut Custard Shots

Coconut Fudge Bars

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Course Dessert
Cuisine American

Ingredients
  

For Oatmeal Crust

  • 1 cup flour
  • 1 cup oats
  • 3/4 cup brown sugar
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 cup butter melted

For Fudge

  • 2 cups chocolate chips
  • 1 can sweetened condensed milk
  • 2 tbs. butter
  • 1 tsp. vanilla

For Coconut Topping

  • 1/4 cup sweetened condensed milk
  • 2 cups shredded coconut or flaked

Instructions
 

  • Preheat oven to 350 degrees.
  • Combine flour, oats, brown sugar, baking soda, and salt in a medium-sized bowl. Add melted butter and press down evenly into a 9x13 inch glass baking dish. Bake at 350 degrees for 8 minutes. Cool slightly.
  • Combine fudge ingredients in a medium-sized sauce pan. Heat over medium heat until just melted and thick. Pour fudge over oat crust and allow to cool completely.
  • Place coconut in a food processor or blender and pulse 1-2 times until coarsely chopped.
  • Combine coconut and sweetened condensed milk and gently spread evenly on top of the fudge.
  • Cool and serve.
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