Coconut-Fudge Bars

By lindybug

prep time: 15 min
total time: 2 hr 30 min

Ingredients

• 1 cup (2 sticks) butter, divided
• 14 HONEY MAID Honey Grahams, finely crushed (about 2-1/2 cups)
• 1 cup sugar
• 1 can (5 oz.) evaporated milk
• 1 pkg. (10-1/2 oz.) JET-PUFFED Miniature Marshmallows (6 cups)
• 1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate, coarsely chopped
• 1 cup chopped PLANTERS Walnuts
• 1 cup BAKER'S ANGEL FLAKE Coconut, toasted

Preparation

Step 1

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Melt 3/4 cup butter; mix with crumbs. Press onto bottom of pan.

BRING remaining butter, sugar, milk and marshmallows to boil in large saucepan on medium heat, stirring constantly. Boil 5 min., stirring constantly. Add chocolate; cook until melted, stirring frequently. Pour over crust.

TOP with nuts and coconut. Refrigerate 2 hours or until firm.