Description
If you adore that chocolate–coconut–almond combo, prepare to fall head-over-spatula for these Coconut Almond Fudge Bars. They deliver everything you love about a certain famous candy bar—but richer, gooier, and in brownie form. Each square has a fudgy chocolate base, a creamy coconut center, plus crunchy almonds hidden inside, and the whole thing gets finished with a velvety blanket of ganache. Dessert bliss? Absolutely.
Ingredients
Scale
Brownie Layer
- ½ cup unsalted butter, cut into pieces
- 6 oz semi-sweet chocolate, finely chopped
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Coconut Layer
- 2 cups sweetened shredded coconut
- ¼ cup powdered sugar, sifted
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ cup whole almonds (raw or roasted)
Chocolate Ganache
- ¾ cup semi-sweet chocolate chips or chopped chocolate
- ½ cup heavy cream
Instructions
- Prep the Pan
- Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, allowing some overhang for easy lifting later. Lightly grease the parchment.
- Make the Brownie Base
- Add the chopped chocolate and butter to a heatproof bowl. Heat in the microwave in short bursts or melt over a double boiler until smooth. Give it a few minutes to cool down slightly.
- In a separate small bowl, whisk together the flour, baking powder, and salt.
- Pour the melted chocolate mixture into a larger mixing bowl. Stir in the sugar until just blended.
- Add the eggs one at a time, mixing gently after each addition. Stir in the vanilla.
- Fold the dry ingredients into the chocolate mixture, mixing only until no streaks of flour remain.
- Spread the batter evenly into the prepared baking dish and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool completely before moving on.
- Make the Coconut Layer
- In a medium bowl, stir together the shredded coconut, powdered sugar, sweetened condensed milk, and vanilla extract until everything is evenly combined.
- Spread this mixture over the cooled brownie layer.
- Press the almonds gently into the coconut mixture, spacing them evenly.
- Add the Ganache
- Place chocolate in a heatproof bowl.
- Warm the heavy cream in the microwave for 30–45 seconds, watching closely so it doesn’t overflow.
- Pour the hot cream over the chocolate, cover the bowl with plastic wrap, and let it rest for 1–2 minutes.
- Whisk until the mixture becomes smooth and glossy.
- Pour the ganache over the coconut layer and spread to cover the entire surface.
- Place the pan in the refrigerator for at least 2 hours or until fully set.
Notes
- Stovetop ganache option: Bring the cream just to a boil in a small saucepan, remove from heat, then pour over chocolate. Let rest, then stir until smooth.
- To store: Keep the bars in an airtight container in the fridge for up to 1 week.
- To freeze: Wrap individually or layer with parchment in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 393 kcal
- Sugar: 34 g
- Sodium: 117 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg