No Bake Toasted Coconut Fudge Bars

photo by recipe author

Servings: 30
Preparation Time: 15 minutes

14 ounces chocolate chips
3 tablespoons coconut oil
2 cups shredded coconut
1/2 cup sliced almonds, or other nuts

Preheat oven to 350° F.

Line a 9 x 9 inch pan with parchment paper. Spread shredded coconut on a baking pan lined with parchment and bake for 5-10 minutes until golden brown. Allow to cool.

In a double boiler, melt the chocolate chips and coconut oil, stirring occasionally until smooth, about 5-6 minutes.

Stir the cooled toasted coconut into the chocolate mixture. Remove parchment paper from pan then spread mixture into the baking pan. Sprinkle the almonds on top, if desired.

Place the pan in the refrigerator to cool for several hours or overnight before cutting into small squares. This recipe will stay firm at room temperature.

Carol from Libertyville, IL won $50 for this recipe and photo! Submit your recipes and photos here!

Published on October 26, 2016