Comida Kraft
Recipe Box

Coconut-Fudge Bars

Coconut-Fudge Bars is rated 4.588235294117647 out of 5 by 34.
Prep Time
30
min.
Total Time
2
hr.
30
min.
Servings

32 servings

Rich, chocolaty fudge bars topped with sweet coconut and walnuts? Count us in. Serve these decadent treats to your crowd, and watch as they're the first to disappear.

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What You Need

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Make It

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  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Melt 3/4 cup butter; mix with crumbs. Press onto bottom of pan.
  • Bring remaining butter, sugar, milk and marshmallows to boil in large saucepan on medium heat, stirring constantly. Cook and stir 5 min. Add chocolate; cook until melted, stirring frequently. Pour over crust.
  • Top with nuts and coconut. Refrigerate 2 hours or until firm.

Size Wise

A portion, 1 bar, is all that is needed to provide big chocolate flavor.

Storing Coconut

Store unopened packages of BAKER'S ANGEL FLAKE Coconut at room temperature. After opening, place the package in an airtight container and refrigerate or freeze for up to 6 months.

How to Toast Flaked Coconut

Heat oven to 350°F. Place coconut on baking sheet. Bake 2 to 4 min. or until coconut is dry and mostly light brown with some white shreds, stirring every 30 sec.

Servings

  • 32 servings

Nutritional Information

Serving Size 32 servings
AMOUNT PER SERVING
Calories 240
Total fat 14g
Saturated fat 7g
Cholesterol 15mg
Sodium 110mg
Carbohydrate 28g
Dietary fiber 2g
Sugars 20g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I just made this recipe and while they are very good, I think something is wrong with the... I just made this recipe and while they are very good, I think something is wrong with the consistency. They're almost hard enough to break your teeth!! They're definitely firmer than fudge. But the flavor is excellent. I made 1/4 with coconut and nuts, 1/4 with just coconut, and 1/2 plain - got to please all of the granddaughters!! To the reviewers that complained that the crust fell away, I baked mine first. I just sprayed the glass dish with PAM, and then formed the crust. I baked it at 325 degrees for 8 minutes. Cooled it and then filled it and refrigerated. They cut very easily and came out of the dish intact. Delish!!
Date published: 2011-04-17
Rated 4 out of 5 by from After reading some of the reviews about these being messy, falling apart, and being very hard, I... After reading some of the reviews about these being messy, falling apart, and being very hard, I made the following changes. I baked the crust for about ten minutes prior to filling. Additionally, I removed them from the refrigerator for about 30 minutes prior to slicing and they came out of the pan clean, easily, and stayed together. Hope this helps.
Date published: 2011-05-02
Rated 4 out of 5 by from This tasted delicious but we found it to be very messy. This tasted delicious but we found it to be very messy. The bottom crumbled and fell apart and the nuts and coconut fell off the top. So next time I make it, I'm going to put it in a 8 or 9 inch square pan and skip the crumb bottom. Then I will either mix in the nuts and coconut or push them down into the fudge. This is a great fudge recipe!
Date published: 2010-11-23
Rated 4 out of 5 by from I made these bars yesterday morning and they tasted great! I made these bars yesterday morning and they tasted great! I didn't have any graham crackers so I substituted Nilla Wafer crumbs. I think next time I will omit the coconut and add a touch of peanut butter to the chocolate step, and the time after use mint-chocolate chips. These are not the healthiest but a nice tasty change-of-pace treat.
Date published: 2010-03-26
Rated 4 out of 5 by from Delicious and easy to make! Delicious and easy to make! I didn't have any chocolate squares on hand so I used a 12 oz package of semi-sweet chocolate chips and it tasted just like fudge. I'm not usually a big fan of coconut but I think it added a different kind of sweetness that complimented the richness of the fudge. A keeper!
Date published: 2006-02-24
Rated 5 out of 5 by from Really good recipe. Really good recipe. Will cook a little longer next time. And there will be lots of next times as my family loves fudge. Also I toasted my own coconut and saved a little money. This goes great with a large glass of milk or a cup of coffee which is what I'm doing right now. Thanks Nancy
Date published: 2011-01-12
Rated 5 out of 5 by from I made these for a family get together and they were a hit! I made these for a family get together and they were a hit!! I baked the crust for about 10 minutes like some of the reviews said and pressed the walnuts and coconut into the fudge before refrigerating. They are a little messy still but worth it. Will definetly make again.
Date published: 2011-05-20
Rated 5 out of 5 by from Excellent! Excellent!! Good thing I made this for a party or I would have eaten most of it myself. I am sure I will be giving this recipe out to most of the party go-ers. Would highly recommend to all chocolate lovers! This is definately a keeper!
Date published: 2007-01-05
  • 2016-08-25T10:20CST
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