Honestly, I don’t love using the word “crack” when describing food, but today I’m breaking my rule. Here’s the deal. Nate called these coconut almond fudge bars “crack” after his first bite, which is saying something. Nate is nothing like me. He can pass on dessert. I DON’T GET IT. But this dessert? He was rendered as useless as I was in its presence. That alone should tell you how good these bars are!
I wanted to create a special recipe for my candied coconut almonds. The kids and I were watching some TV food show where they featured a bar from a bakery in Cambridge, MA. My bars are nothing like what we saw on TV, but they did get my creative juices flowing. And the result was, well, crack.
These bars have a crust that is sort of like a cookie crust but also really not at all like a cookie crust. The texture is coarser but still holds together and is all buttery and wonderful. Then comes a perfectly fudgy layer that could really be eaten on its own, but why would you do that when you can sandwich that fudgy goodness in between so much other goodness? The top layer consists of candied coconut almonds. Fair warning: coconut almond fudge bars can get a little messy because of that top layer. I recommend using a plate. But even if you don’t use a plate, the mess is totally worth it.
Also, these bars are better fully cooled because everything sets up so nicely. But if you cannot wait and have eat them warm out of the oven, use a fork and go ahead and indulge in the buttery, chocolatey, gooeyness.
Feel free to call these bars whatever you like. Go the proper route and call them Coconut Almond Fudge Bars. Or go the Momofuku route and call them Crack Bars. I’m good either way.
- 1 cup brown sugar, packed
- 7 tablespoons salted butter, softened to room temperature
- 2 egg yolks
- 2 teaspoons vanilla
- 1 cup whole wheat flour (use whole wheat for the best texture!)
- ½ teaspoon +1/8 teaspoon salt
- ½ teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- ½ cup sweetened condensed milk (this will be half of a 14-ounce can)
- 1½ cups candied coconut almonds
- Preheat oven to 350º F.
- In a stand mixer or in a large bowl with hand mixer, beat together on medium speed the brown sugar and 6 tablespoons of the butter for 3-5 minutes, until well mixed and lighter in color.
- Add egg yolks and vanilla and beat until fully incorporated.
- Add the flour, ½ teaspoon salt, and baking soda and mix just until combined.
- In an 8" x 8" baking dish, press the sugar-flour mixture into the bottom of the dish to form an even layer. Set aside.
- In a small bowl combine chocolate chips, sweetened condensed milk, remaining 1 tablespoon butter and ⅛ teaspoon salt. Microwave on high for 1 minute. Remove from microwave and stir well until all chocolate is melted.
- Spread chocolate mixture over the cookie layer.
- Sprinkle candied coconut almonds over the chocolate layer, then press that layer down into the chocolate with your fingers. Whatever doesn't get pushed into the chocolate will remain loose even after cooking, so you want to carefully work it to get as much pressed into the chocolate as possible. But don't worry if there are loose pieces!
- Cover dish with foil and bake for 20-25 minutes.
- Remove from oven and let cool completely before cutting and serving.