Caribbean Coconut Fudge Bars

A soft oatmeal cookie crust with chocolate fudge and gooey coconut topping.


Oatmeal Crust:

  • 1 c. flour
  • 1 c. oats
  • 3/4 c. brown sugar
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 c. butter melted


  • 2 c. chocolate chips
  • 1 can 14oz sweetened condensed milk
  • 2 Tbsp. butter
  • 1 tsp. vanilla

Coconut topping:

  • 1/3 c. sweetened condensed milk
  • 2 c. flaked or shredded coconut


  1. Preheat oven to 350-degrees. Combine flour, oats, brown sugar, baking soda, and salt in a medium-sized bowl. Add melted butter and press down evenly into a 9×13 glass baking dish. Bake at 350-degrees for 8 minutes. Cool slightly (just warm).
  2. Combine fudge ingredients in a medium-sized sauce pan. Heat over medium heat until just melted and thick. Pour fudge over oat crust and allow to cool completely.
  3. Place coconut in a food processor or blender and pulse 1-2 times until coarsely chopped. Combine coconut and sweetened condensed milk and gently spread evenly on top of the fudge.
  4. Cool and serve.

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