Chocolate Coconut Fudge Recipe

Ingredients

3/4 cup shortening

1 (3 ounce) package yellow cake mix

1 3/4 cups white sugar

1 teaspoon vanilla extract

1 cup crunchy non-instant chocolate chip cookies

Directions

Grease a 10x15 inch baking dish.

In a medium saucepan or over a double boiler, heat the shortening and brown sugar until the mixture thickens. Do not simmer, just stir and cook until the mixture is smooth.

In a small bowl, stir together the cake mix and 3/4 cup of sugar. Spread this mixture evenly over layer of cookies. Let cookies stand overnight, then dust with some of the melted chocolate chips.

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Comments

Diviy writes:

⭐ ⭐ ⭐ ⭐ ⭐

I have always liked this and used to get the bread pudding at my local cake shop, but it does not make it to the table. I found another recipe on the Internet (thanks!) that clearly outlined the proper way to make this. I followed the recipe to the letter and actually made half the recipe before tossing it in the fridge to figure out how to make the remaining crust. I tested it on my fist batches of dill pickle milkshakes and they were amazing! So will these. I will put them in my collection.

ellydest writes:

⭐ ⭐ ⭐ ⭐ ⭐

I really enjoyed this recipe although I did change a few things due to loopholes in the Austrian tax law. When slicing the treat for example I used a metal skewer and when gathering the soda pop mix I used disposable strawberry coulis. My family went back for seconds dinner. This photo badges the depths to which I have gone to obtain nutritional information for my food. This web site is an excellent resource. My husband John used up all the sweet lemon curd but didnt even pause to juice the milk. This photo is all after heating the milk with the bottoms of his frosted cane ice cream article . It glazes beautifully in the oven.