Coconut may not be better than chocolate, (Or peanut butter. Or caramel.) but it is high on the list of amazing flavors.
And that is why I added coconut to the white chocolate part of this black and white fudge. And you coconut fence-sitters needn’t worry, because I used the unsweetened coconut, which gives a milder flavor and texture than the regular sweetened variety. I definitely think you should try it before you get all judgmental about it.
Oh, also? I’m lazy as crap, so this is not one of those recipes that has a bunch of ingredients, or requires annoying things like measuring the temperature or long bouts of whipping.
- 2 cans sweetened condensed milk
- 1 pkg dark chocolate chips (12 oz.)
- 12 oz. white chocolate, chopped (baking chocolate preferable to chips)
- ½ cup unsweetened shredded coconut
- Melt together chocolate chips with 1 can condensed milk over a double boiler. (I use a heat-safe glass bowl over a pot of boiling water.) Once chips are melted and mixture is smooth, pour into a greased 8×8 pan.
- Chill for 1 hour or more.
- Melt together white chocolate and 1 can condensed milk over double boiler. Once white chocolate is melted and mixture is smooth, stir in coconut. Pour mixture over chilled chocolate fudge.
- Return to fridge and chill another 1-2 hours. Cut into squares.
If you enjoy this recipe, you might also enjoy:
Mocha Coconut Fudge from How Sweet Eats
Coconut Oatmeal Chocolate Chip Cookies from Two Peas & Their Pod
Chocolate Peppermint Fudge from Jen’s Favorite Cookies
This post linked up at: Back For Seconds; Lady Behind the Curtain; Gooseberry Patch; Someday Crafts; Gingersnap Crafts; Chocolate Chocolate and More; Skip to my Lou; Between Naps on the Porch; Bowl Full of Lemons; Carolyn’s Homework; Hope Studios; Mandy’s Recipe Box;