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Snack recipe · from the recipe book

Toasted Coconut Pecan Fudge Bars

Buttery toasted pecans and coconut pressed with peanut butter and maple, topped with a thin layer of melted chocolate for a fudgy, chewy bite.

Toasted Coconut Pecan Fudge Bars

Ingredients

  • ½ cup chopped60 gPecansfinely chopped
  • ½ cup40 gSweetened shredded coconut
  • ½ cup40 gOld-fashioned rolled oats
  • 3 tbsp48 gPeanut butter, no salt addedstirred well
  • 1½ tbsp30 gMaple syrup
  • ¾ tsp3 gVanilla extract
  • ⅛ tsp0.5 gSalt
  • ¼ cup40 gSemisweet chocolate chips

Steps

  1. Preheat the oven to 350°F (175°C) and line a small loaf pan (about 8 by 4 inches) with parchment, leaving overhang.
  2. Spread the pecans, coconut and oats on a baking sheet and toast for 6 to 8 minutes, stirring once, until the coconut is golden. Let cool for 5 minutes.
  3. In a bowl, stir the peanut butter, maple syrup, vanilla and salt until smooth.
  4. Add the toasted pecans, coconut and oats to the peanut butter mixture and stir until evenly coated and sticky.
  5. Press the mixture firmly and evenly into the lined pan with the back of a spoon or a flat-bottomed cup.
  6. Melt the chocolate chips in a small heatproof bowl set over a pan of barely simmering water, stirring until smooth, then spread the chocolate over the pressed base.
  7. Chill for about 40 minutes, until the chocolate is set, then lift out by the parchment and cut into 4 bars.

Check labels: Vegan when you buy semisweet chocolate chips labeled vegan.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Check labels: Dairy-free when you buy semisweet chocolate chips made without milk.

Contains: Tree nuts, Peanuts. Some brands contain milk, gluten, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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