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pieces of fudge stacked on a white plate

German Chocolate Fudge

This easy German chocolate fudge is made in the microwave--no candy thermometer required--and it's packed with chocolate, pecans, and coconut.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 4 hours
Total Time 15 minutes
Servings 49 pieces
Author Kelsie

Ingredients

  • 12 ounces semi-sweet chocolate chips
  • 1 15.5-ounce tub coconut pecan frosting*
  • 1 cup sweetened flaked coconut
  • 1/2 cup chopped pecans**
  • 1/4 teaspoon salt

Instructions

  1. Spray an 8-inch square baking dish with cooking spray and set aside.
  2. Place the chocolate chips in a large microwave-safe bowl and heat in 30-second intervals, stirring well after each interval, until smooth.
  3. Remove the lid and foil top from the tub of frosting and heat until very soft, about 30 seconds to 1 minute.
  4. Pour the frosting over the melted chips, then quickly stir in the coconut, pecans, and salt.
  5. Pour into the prepared baking dish and smooth the top. Refrigerate for 4 hours, or until set. Slice and serve.
  6. Uneaten German chocolate fudge can be stored in an airtight container, layered with wax paper, in the fridge for up to 1 week.
  7. It can also be stored in the freezer (again in an airtight container) for about two months.

Recipe Notes

  • *I used Betty Crocker Rich and Creamy frosting
  • **I highly recommend toasting (and cooling!) your pecans before using them in the fudge but that’s totally up to you.
  • To toast pecans: spread them on a rimmed baking sheet and pop them in an oven preheated to 375. Let them toast for 4-5 minutes, stirring halfway through, until they become fragrant.
  • Chocolate chips don’t always melt very well; just keep stirring vigorously after each heating interval and they’ll eventually become smooth. A few chunks of unmelted chips is fine though.