Best Coconut Fudge Bars Recipes

GRANDMA TRUMBETAS' COCONUT PEANUT BUTTER FUDGE BARS

Grandma Trumbetas' Coconut Peanut Butter Fudge Bars image

These are a great combination of cake, chocolate, peanut butter, and coconut! I get requests for these cookies from everyone who has ever tried them! VERY easy to make!

Provided by Courtney S.

Categories Desserts Cookies Cake Mix Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 8

Ingredients

1 (18.25 ounce) package yellow cake mix
1 cup peanut butter
2 eggs
2 ⅔ tablespoons softened butter
1 (15 ounce) container coconut-pecan cake frosting
1 (14 ounce) can sweetened condensed milk (such as Eagle Brand®)
1 (12 ounce) bag chocolate chips (such as Nestle®)
2 teaspoons softened butter

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.

Nutrition Facts : Calories 381.2 calories, Carbohydrate 48 g, Cholesterol 25.8 mg, Fat 20.3 g, Fiber 2.2 g, Protein 6.1 g, SaturatedFat 7.9 g, Sodium 273.1 mg, Sugar 34.4 g

COCONUT-FUDGE BARS

Coconut-Fudge Bars image

Serve these Coconut Fudge Bars to a crowd, and watch as they're the first to disappear. These rich, chocolaty coconut fudge bars are topped with walnuts.

Provided by My Food and Family

Categories Holiday & Special Occasion Recipes

Time 2h30m

Yield 32 servings

Number Of Ingredients 8

Ingredients

1 cup butter, divided
14 graham crackers, finely crushed (about 2-1/2 cups)
1 cup sugar
1 can (5 oz.) evaporated milk
6 cups JET-PUFFED Miniature Marshmallows (10-1/2-oz. pkg.)
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1 cup chopped walnuts
1 cup BAKER'S ANGEL FLAKE Coconut, toasted

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.

Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g