Get the flavor of a hocolate macaroon with this Double-Chocolate Coconut Fudge! Layer white and milk chocolate in this easy recipe.
What You Need
Original recipe yields 24 servings
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1 can (14 oz.) sweetened condensed milk, divided
1/2 cup BAKER'S ANGEL FLAKE Coconut
1 pkg. (4 oz.) BAKER'S White Chocolate, broken into pieces
Add To Shopping List
Let's Make It
Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave semi-sweet chocolate and 1 cup milk in medium microwaveable bowl on MEDIUM (50%) 1-1/2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted.
Add coconut; mix well. Spread onto bottom of prepared pan.
Microwave white chocolate and remaining milk in separate microwaveable bowl 1-1/2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted. Drop by tablespoonfuls over semi-sweet chocolate layer; swirl with knife. Refrigerate 2 hours. Use foil handles to lift fudge from pan before cutting into pieces.
Enjoy a small piece of this double-chocolate treat on a special occasion.
Prepare as directed. After swirling fudge, immediately sprinkle with 1/2 cup toasted PLANTERS Slivered Almonds, pressing lightly into fudge with back of spoon. Refrigerate as directed.
How to Store the Fudge
Wrap fudge in plastic wrap, then store in refrigerator until ready to serve.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.