Somewhere between coconut ice and peppermint fudge, these peppermint coconut fudge bites combine the best of both worlds. They’re a little like a peppermint flavoured bounty bar.
What you’ll need
Chewy coconut, peppermint fudge all wrapped in chocolate, these bites don’t need too many ingredients – just 7-8 all up.
- Sweetened condensed milk (5): many easy fudge recipes begin with this. A thick, sweet milk syrup, it adds dairy and sugar all in one hit.
- White chocolate (2): You’ll need 360g and it’s the ingredient that sets this fudge. You’ll get 30 pieces of fudge out of this recipe, so the chocolate goes a long way.
- Peppermint & coconut extracts (6 & 7): Make sure to use extract and not essence, the first being the real deal, while essence is a man-made flavouring.
- Desiccated coconut (3): This is a much finer and drier version of shredded coconut. Not flour or powder though.
- Chocolate cookies / biscuits (1): I use Arnotts choc ripple – just a good crunchy chocolate cookie. You can use oreo but you won’t need as much butter to bind the crumbs.
- Butter (4): this is used mostly in the crumb base to bind it together and just a little in the fudge mixture for a touch of flavour.
- Chocolate (note shown): These bites are coated in milk chocolate, then drizzled with dark chocolate but you can stick to one type and choose whether you want to totally coat them or just drizzle them all.
How to make them – step by step
Ready to find out how simple it is to make these peppermint coconut fudge bites? Let’s go.
- Start by processing the biscuits to crumbs, then add melted chocolate and press them into the base of a tin.
- Heat condensed milk, chocolate and butter in a saucepan, stirring constantly until it’s all melted. Add the extracts and coconut then pour it over the base.
- At this point it needs to set overnight or for at least 6-8 hours.
- Cut it into 32 pieces, then coat them in melted chocolate. Let that set for another hour or two then they’re ready to eat or gift.
I love fudge recipes and there are so many on this site to choose from. Some of my favourites for gifting are this easy dark chocolate fudge, easy lemon fudge and the reader favourite salted caramel fudge.
Tips and tricks
- There’s no need to cook the mixture – the white chocolate will set it so just melt it all together.
- To cut it into 32 pieces, first cut it into 4 long pieces. Turn them and cut each of those in half, then each piece into 4.
- For coating, it’s easiest to have more chocolate than you actually need to use. This is so there is always a deep pool of chocolate to coat the pieces in, as opposed to scraping the bottom of the bowl when you get to the end.
- Also on coating, a smaller bowl is better than really large one as the pool of chocolate will be deeper.
This fudge keeps well 10-12 days or more. You can store it in the freezer too, though it won’t freeze solid, meaning you shouldn’t keep it any longer than a month in the freezer. It can be eaten straight from the freezer.
More recipes you’ll love
- Salted Caramel Fudge
- Coconut Lemon Slice
- Coconut Jam Drops
- Chocolate Coconut Brownies
- No-Bake Cherry Ripe Slice
- Peppermint Brownie Tart
Peppermint Coconut Fudge Bites
CHOCOLATE COOKIE BASE
- 250 g chocolate cookies I used arnotts choc ripple
- 100 g unsalted butter melted
- 1 tin sweetened condensed milk
- 360 g white chocolate chopped (don’t use buttons)
- 2 tablespoons butter notes
- 2 teaspoons peppermint extract
- 1 teaspoon coconut extract
- 1 1/2 cups desiccated coconut
- 300 g milk chocolate notes
- 50 g dark chocolate
- Line an 8 inch square tin with baking paper.
- Add the melted butter and mix well.
- Press firmly into the base of the tin and place in the fridge.
- Place the condensed milk, chocolate and butter in a small heavy based saucepan over very low heat. Stir until smooth and glossy.
- Add the desiccated coconut, peppermint and coconut extracts and stir through.
- Pour over the cookie base then chill overnight to firm up.
- Melt the milk chocolate in the microwave in 30 second increments, stirring well between each until smooth.
- Take the set slice out of the tin and cut into 32 bars (cut into quarters, then each of those into 8).
- Lay a sheet of baking paper over a large baking, then sit a wire rack on top.
- Drop one of the bites into the melted chocolate. Use two forks to move the fudge around and coat completely. Transfer to the wire rack to drip. If you like, drizzle some dark chocolate over the top of each bar and allow to set again.
- Once all the bars are coated, line the base of a container with baking paper. Carefully transfer the bars from the wire rack to the container. (Don’t let them set on the rack, otherwise they’ll stick to it. Place the container in the fridge for the bars to set (couple of hours)
- I use a standard Australian 20ml tablespoon (equiv. 4 teaspoons worldwide)
- It’s much easier to coat the bars by melting more chocolate than actually required. None of it needs to be wasted though. Pour the excess chocolate into a zip lock bag, then lay it out flat in the fridge so that it sets in a thin-ish layer. That way you can break off pieces when you need to and you can re-melt it for your next chocolate covered recipe.
- This recipe, while incredibly easy to make, requires setting time overnight, so plan ahead
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