2. Coconut Fudge Squares**

Preparation info
  • Makes


    • Difficulty


Appears in
Scottish Baking

By Sue Lawrence

Published 2016

  • About

This divine recipe is adapted from Anta Pottery’s ‘Magic Bars’ which I discovered at Anta’s Café near Tain in Ross-shire.

The taste is coconutty, fudgy, chocolatey and biscuity. What’s not to like?


  • 150 g/ oz butter, melted
  • 400 g/14


Mix the butter and biscuits together and spread into a lightly buttered Swiss-roll tin (23 x 33cm/9 x 13in), pressing down firmly to level.

Slowly pour over the tin of condensed milk, leaving a tiny margin around the edges so it does not stick to the sides.

Scatter over the chocolate, evenly distributing it.

Finally top with the coconut and pat down firmly with the palms