Coconut Fudge Bars

Coconut Fudge Bars

Sometimes this is all you need in life to make everything better.

 

I needed a quick and simple dessert for a Good Friday lunch with friends, and these fudge bars were the perfect solution. They are no-bake and took no time at all to put together and throw in the fridge for a few hours. They are completely preggo-friendly (i.e. lazy girl cooking/baking… but also that they don’t contain any deli meat, bean sprouts, unpasterized cheeses – I miss you goat cheese – or any of the other millions of things I’m not supposed to be eating right now. Pssshhhaw).

You certainly don’t have to be 5 months pregnant to enjoy making a family friendly dessert, so here you all go! And I full on copy and pasted here, so even my blog is preggo-friendly (again, talking about the lazy factor).

 

Coconut Fudge Bars

from Kraft Canada

 

1 cup butter, divided

2-1/2 cups Honey Maid Graham Crumbs

1 cup sugar

2/3 cup evaporated milk

1 pkg. (250 g) Jet-Puffed Miniature Marshmallows

1-1/2 pkg. (8 squares each) Baker’s Semi-Sweet Chocolate, coarsely chopped

1 cup chopped walnuts (I left these out. Yuck).

1 cup flaked coconut, toasted (toast at 350 on a single layered baking pan, stirring every 30 seconds or so, for 2-4 minutes)

 

LINE 13×9-inch pan with parchment, with ends of parchment extending over sides. Spray with cooking spray. Mix 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 5 min., stirring constantly. Add chocolate; cook until melted, stirring frequently. Pour over crust.

TOP with nuts and coconut. Refrigerate 2 hours or until firm.

I only added the toasted coconut on half the bars to accommodate any coconut haters, but I was surprised to see that the coconut half disappeared first!

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