Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal.
In a medium saucepan over low heat, melt the chocolate chips and butter together, stirring until smooth.
Remove the saucepan from heat and stir in the sweetened condensed milk, vanilla extract, and salt until well combined.
Fold in 3/4 cup of the shredded coconut and 3/4 cup of the chopped walnuts.
Pour the mixture into the prepared baking dish, spreading it evenly with a spatula.
Sprinkle the remaining 1/4 cup of shredded coconut and 1/4 cup of chopped walnuts over the top, pressing them gently into the fudge.
Refrigerate for at least 2 hours, or until set.
Once set, lift the fudge out of the pan using the parchment paper overhang and cut into squares.
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Variations & Tips
For a different twist, try using dark chocolate chips instead of semi-sweet for a richer flavor. You can also substitute pecans for walnuts if you prefer. If you’re a fan of a little extra sweetness, drizzle some melted white chocolate over the top before refrigerating. For those who enjoy a hint of spice, a pinch of cinnamon or cayenne pepper can add an interesting depth to the chocolate mixture.
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