CHOCOLATE FUDGE RIPPLE COCONUT BARS

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.

CHOCOLATE FUDGE RIPPLE COCONUT BARS:

INGREDIENTS:
COOKIE BASE

• 3 cups all-purpose flour
• ½ cup sugar
• 1 cup cold butter , diced
• 2 eggs
• 1 teaspoon vanilla extract
• CHOCOLATE FUDGE RIPPLE
• 8 oz 70% baking chocolate , roughly chopped
• 1 can (14 oz) chocolate condensed milk or sweetened condensed milk

COCONUT LAYER

1. 6 cups sweetened coconut flakes
2. 3 eggs , room temperature
3. DIRECTIONS:
4. Heat the oven to 350F. Line a 13X9″ baking pan with parchment paper leaving about 1 inch hanging on the sides. Set aside.
5. In a food processor, add the flour, sugar and butter. Pulse until crumbly.
6. Cut in the eggs and vanilla extract.
7. With your fingers, press the mixture onto the bottom of the prepared baking pan.
8. Bake into preheated oven for 12-15 minutes or until lightly browned.
9. Meanwhile, make the chocolate fudge.
10. 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 water) and stir until the chocolate is melted and smooth.
11. Pour the chocolate fudge over the cookie layer.
12. In a separate bowl, combine the coconut flakes and the remaining 3 eggs. Spoon over the chocolate fudge layer.
13. Return the pan to the oven and bake for an additional 15-20 minutes or until the coconut layer is golden.
14. Remove from the oven and cool completely before cutting into bars.]

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