These gooey Coconut Almond Fudge Bars are great for parents looking to give basic brownies a whole new twist. They are a cinch to make and are perfectly portable. Kids will love digging into them around a roaring fire while sipping hot cocoa! Check out the recipe, courtesy of Martha White, below.
Coconut Almond Fudge Bars
These gooey Coconut Almond Fudge Bars are great for parents looking to give basic brownies a whole new twist.
- Crisco Original No-Stick Cooking Spray: as needed
- Martha White Chocolate Chocolate Chip Muffin Mix: 1 package
- finely crushed chocolate graham cracker crumbs: 1 cup
- butter, melted: ¾ cup
- shredded sweetened coconut: 2 cups
- Eagle Brand® Sweetened Condensed Milk: 14 ounces
- whole almonds: 24
- semisweet chocolate chips, melted: 2 cups
Step 1: Heat oven to 350ºF. Spray 13 x 9 inch baking pan with no-stick cooking spray.
Step 2: Stir muffin mix and graham cracker crumbs together in medium bowl. Stir in melted butter until well blended. Press mixture into bottom of prepared pan. Bake 15 minutes.
Step 3: Stir coconut and sweetened condensed milk together in medium bowl while crust is baking. Once crust had fully baked for 15 minutes, spoon coconut mixture onto hot baked crust. Spread gently into an even layer. Lightly press almonds into coconut (4 across and 6 down). Bake an additional 10 minutes.
Cool crust for 15 minutes. Once cooled, spread melted chocolate evenly over top. Chill 30 minutes or until chocolate is set. Cut into 24 bars.
*This post was sponsored by Martha White.