Coconut Fudge Bars Recipes

PINEAPPLE COCONUT BARS

Steps:

• Preheat the oven to 350 degrees. Combine the crust ingredients and press the mixture into the bottom of a well-greased or parchment lined 10" square pan. Doubling this recipe will fill a 9x13 pan.
• Bake for 12 minutes (or 15 minutes for a doubled recipe). Remove from the oven and let the crust cool for 10 minutes while preparing the filling.
• Place the pineapple and 1 cup of shredded coconut in a bowl. Sprinkle with flour, brown sugar and salt. Stir to coat. Mix together the eggs, vanilla and lime and stir into the pineapple mixture.
• Pour the filling over the crust and top with the remaining coconut. Bake for 25-27 minutes, until the coconut turns golden brown. Let cool completely before slicing. Enjoy!

BUTTERY COCONUT BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

COCONUT-FUDGE BARS

Steps:

• 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.

HOMEMADE CHEWY FUDGE GRANOLA BARS

Steps:

• Line an 8-inch or 9-inch square baking pan with parchment paper. Set aside.
• In a medium saucepan over low heat, melt the coconut oil and chocolate chips together until smooth. Stir in the peanut butter and maple syrup. Remove from heat.
• Mix in the oats, crispy rice cereal, and add-ins. Press mixture into prepared baking pan. I used the back of a spatula to evenly press. Top with mini chocolate chips if desired.
• Refrigerate for at least 2 hours or freeze for up to one hour. Cut bars into squares. Store bars in an airtight container in the refrigerator for up to 10 days.

CAROB COCONUT PROTEIN FUDGE BARS

Steps:

• Blend all coconut layer ingredients in a power blender until smooth. Transfer 2/3 of this mixture (leaving the remaining 1/3 behind in the blender) to a 7" x 5" glass container (or any dish of a similar size) that's lined with parchment paper at the base and sides. Even out the layer with the back of a spoon.
• Add remaining carob layer ingredients to the blender and blend again until smooth. Transfer this mixture into the container over the coconut layer and smooth out the top. Sprinkle with desired toppings.
• Freeze for 5-6 hours or overnight. Thaw out slightly (until you can pull the frozen bar out of the container), pull out of the container onto a cutting board and cut into pieces, and enjoy! Keep leftovers frozen and thaw out a piece at a time as needed for a few minutes for a softer texture.

ALMOND COCONUT FUDGE BARS (SUGAR-FREE + VEGAN)

Steps:

• Line a bread pan with parchment paper (this will help when removing the bars to eat! you can also use an 8×8 baking dish but they will be thinner bars)
• In a small sauce pan, mix together the coconut oil, cacao powder and coconut milk over medium/low heat and stir until melted
• Pour into the lined bread pan and shake a little so the chocolate is evenly distributed
• Add to freezer and begin making the top layer
• In a medium bowl, whisk together nut butter, coconut oil and coconut milk until creamy and well combined
• Pour on top of chocolate layer, sprinkle sea salt and add to freezer to set for about an hour
• Remove the bars by lifting up parchment paper from bread pan and slice into pieces
• Store in freezer for up to a month or so!

CHOCOLATE BANANA COCONUT FUDGE BARS

Steps:

• Place all ingredients in a food processor and blend until evenly combined. Put mixture on a piece of parchment paper and form into a rectangle about 1/2 inch thick. Sprinkle more shredded coconut on top and press it into the fudge. Place in the fridge or at least an hour. Slice in half and then into 8-10 slices and then serve.
• Best if stored in the freezer or refrigerator.

FUDGY MACAROON BARS

Steps:

• In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. Stir in the sugar, flour, salt, vanilla and eggs. Spread half of the batter into a greased 13x9-in. baking pan. , In a large bowl, combine the filling ingredients. Spoon over chocolate layer. Carefully spread remaining chocolate mixture over filling. , Bake at 350° for 35-40 minutes or until the sides pull away from the pan. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread evenly over filling. Sprinkle with walnuts. Cool completely before cutting.

GRANDMA TRUMBETAS' COCONUT PEANUT BUTTER FUDGE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Beat cake mix, peanut butter, eggs, and 2 2/3 tablespoons softened butter together in a large bowl until you have a smooth batter. Spread about 2/3 of the batter into the prepared baking dish; press remainder into small balls and set aside.
• Stir frosting, sweetened condensed milk, chocolate chips, and 2 teaspoons softened butter together in a bowl until smooth; spread atop the layer of batter in the baking dish. Lightly flatten balls of batter with your fingers and spread atop the frosting mixture.
• Bake in preheated oven until golden brown, 20 to 25 minutes. Cool completely before cutting into 24 squares to serve.

NO-SUGAR COCONUT FUDGE BARS (WITH A SECRET INGREDIENT)

Steps:

• Prepare 9×9 pan with non-stick spray and a piece of parchment paper over it. Leave enough parchment hanging over the side to use as handles to lift the entire pan of bars out later on.
• Combine raisins and 1/4 cup coconut plus cocoa powder, chocolate chips, salt and honey in a food processor and plus. Eventually it'll all come together in a big ball, almost like dough.
• Press all the "dough" into your prepared pan. Tip: It'll be sticky so use the back of your measuring cup to press it down and flatten out.
• Sprinkle remaining coconut on top and press that in too.
• Cool in fridge for about 2 hours, allowing it to firm up, then cut into bars. NOTE: If your dough is too sticky for bars, bake the pan in the oven at 250 degrees F for about 20 minutes. OR mix in about 1 cup of whole oats and roll into balls.
• Store leftovers in an air-tight container in the fridge.

COCONUT CHOCOLATE FUDGE BARS (V, GF, PALEO)

Steps:

• Coconut Layer:
• Add all coconut layer ingredients (coconut, coconut oil, coconut milk, maple syrup, vanilla extract and salt) to a medium bowl and stir until everything is combined
• Set aside
• Chocolate Fudge Layer:
• Line an 8x8 pan with parchment paper leaving some overhang for easy removal
• In a medium bowl, sift cocoa powder to break up and chunks
• Add in coconut oil, maple syrup, vanilla extract and salt and stir until well combined
• Pour the mixture into the prepped pan, and pop it in the freezer
• **Check on it every minute! You need to add the coconut layer on top BEFORE the chocolate layer is completely solid. How fast this happens depends on how cold your freezer is and if you're using a metal or glass pan. You want the chocolate fudge to still be a little soft. For me, this only took 4 minutes**
• While the fudge layer is still a bit soft from the freezer, add the coconut layer on top and gently press into the chocolate and into the corners of the pan
• Pop it back in the freezer while prepping the chocolate drizzle
• Chocolate Drizzle:
• To a microwave save bowl, add chocolate chips and 1 tbs solid coconut oil
• Microwave for 45-60 seconds, stirring every 15 seconds to avoid burning
• Drizzle on top of the bars and place in the freezer for around 15-20 minutes to fully set
• Once the chocolate drizzle has hardened, it's ready!
• Remove from the pan and cut into 16 squares
• Store in the fridge/freezer until ready to eat
• Enjoy!