Ingredients
3cupsall-purpose flour
½cupsugar
1cupcold butter,diced
2eggs
1tspvanilla extract
8oz70% baking chocolate,roughly chopped
14ozchocolate condensed milk,or sweetened condensed milk
6cupssweetened coconut flakes
3eggs,room temperature
Preparation
Heat the oven to 350 degrees F. Line a 13×9-inch baking pan with parchment paper leaving about 1-inch hanging on the sides. Set aside.
In a food processor, add the flour, sugar, and butter. Pulse until crumbly, then cut in the eggs and vanilla extract.
Using fingers, press the mixture onto the bottom of the prepared baking pan.
Bake into the preheated oven for 12 to 15 minutes or until lightly browned.
Meanwhile, make the chocolate fudge by adding the chocolate and condensed milk in a heatproof bowl.
Place the bowl on top of a saucepan with simmering water, making sure the bowl does not touch the water. Stir until the chocolate is melted and smooth.
Pour the chocolate fudge over the cookie layer.
In a separate bowl, combine the coconut flakes and the remaining 3 eggs. Spoon over the chocolate fudge layer.
Return the pan to the oven and bake for an additional 15 to 20 minutes or until the coconut layer is golden.
Remove from the oven and cool completely before cutting into bars.
