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Easy German Chocolate Fudge Recipe

This German Chocolate Fudge Recipe is a perfect combination of a rich chocolate base and the classic coconut pecan topping. I love this option for an easy chocolate fudge recipe, and it is always a hit with crowds.
Prep Time15 mins
Cook Time10 mins
Cool time20 mins
Course: Dessert
Cuisine: german
Keyword: German Chocolate Fudge
Servings: 20
Calories: 150kcal
Author: Jill

Ingredients

FOR THE CHOCOLATE FUDGE:

  • 1 package chocolate almond bark
  • 2 Tablespoons butter
  • 1 can Eagle-brand milk

FOR THE TOPPING:

  • 1 can Eagle-brand milk
  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1 teaspoon Vanilla
  • 1 1/2 cups coconut
  • 1 1/2 cups chopped pecans

Instructions

  • Break up the package of Chocolate Almond Bark (melting chocolate); it comes in a long piece of chocolate, with indentations of squares. Break it up where the squares are visible. You can pierce the chocolate where the indentations are with a knife for easier breaking or separating. Once the chocolate is broken up, place it in a microwave safe bowl with the butter, and Eagle-brand milk, and microwave on 20 second intervals for about 2 - 3 minutes, until the chocolate is completely melted, and you have stirred all ingredients together, The ingredients should be stirred until silky, smooth and shiny. Place a piece of parchment paper in the bottom of a 9 X 9 inch dish, and pour the Chocolate Fudge into the dish, and smooth out evenly with the back of spoon or spatula. Place dish in the refrigerator for one hour before adding the topping.
  • When the chocolate fudge has set up, or is firm to the touch, make the topping. In a heavy saucepan, add the milk, sugar, butter, vanilla, and bring to a boil, stirring constantly. Cook over medium low to low heat for about 3 minutes, stirring constantly, or until the mixture begins to thicken, resembling thick pudding. Remove from the heat, and stir in the coconut and pecans. Let cool for about 15 - 20 minutes, give it a good stir, then spread the warm topping on top of the chocolate fudge. Place the dish back in the refrigerator for at least 4 hours to set, or overnight for best results.
  • When fudge is completely set, cut in one inch squares and serve. Enjoy!

Notes

NOTE:  If you've never used or worked with Chocolate Almond Bark before, it's typically found on the baking isle in the section where the chocolate chips are, and other meting chocolates. It comes in Chocolate and White Chocolate, and is really easy to work with.  It has nothing to do with almonds, and does not contain almonds.  I'm not sure why it's called Almond Bark. ABOUT THE TOPPING:  Make sure you constantly stir the topping when it's on the stove, or it will burn.  It will stick in the bottom before you know it's sticking, and it will ruin the topping.  Make sure you do bring it to a boil, stirring constantly, and continue stirring it while it cooks and thickens.   ALSO:  if you have someone who is allergic to Nuts, you can substitute pretzels for the nuts; just break them into really small pieces to resemble chopped nuts. 
 

Nutrition

Calories: 150kcal | Carbohydrates: 8g | Protein: 1g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 53mg | Potassium: 62mg | Fiber: 1g | Sugar: 6g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg