Coconut Mocha Fudge

• 12 ounces, weight Bag Chocolate Chips
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Espresso Powder
• 14 ounces, fluid Can Sweetened Condensed Milk, Divided
• 12 ounces, weight Bag White Chocolate Chips
• 1/2 teaspoons Coconut Candy And Baking Flavoring
• 1/2 cups Flaked Coconut (Coconut Chips), Toasted

1. Grease the sides and bottom of an 8x8-inch pan with cooking spray.
2. Add semisweet chocolate chips to a double boiler and melt completely. Once melted, add the vanilla extract and espresso powder. Add in half of the sweetened condensed milk. Pour the milk chocolate into the 8x8-inch pan and place in the refrigerator for 30-60 minutes.
3. Clean out the bowl of the double boiler and melt the white chocolate. Add in the remaining sweetened condensed milk and the coconut flavoring and stir until combined. Remove fudge from refrigerator and pour melted white chocolate on top, spreading evenly. Top with toasted coconut and chill completely in the refrigerator for 60-90 minutes.
4. (Recipe adapted from How Sweet Eats.)

chocolate chips, vanilla, espresso powder, condensed milk, chocolate chips, coconut

Taken from tastykitchen.com/recipes/desserts/coconut-mocha-fudge/ (may not work)