Coconut-Fudge Bars
By kmridd
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Ingredients
- 1 cup butter, divided
- 1 ½ cups Honey maid graham crumbs
- 1 cup sugar
- 2/3 cup evaporated milk
- 1 pkg (250 g) jet-puffed miniature marshmallows
- 1 ½ pkg (12 squares) Baker’s semi-sweet Chocolate, coarsely chopped
- 1 cup chopped walnuts
- 1 cup flaked coconut, toasted
Details
Preparation
Step 1
1. Line 13x9-inch pan with parchment paper, with ends of paper extending over sides. Spray with cooking spray. Melt ¾ cup butter; mix with crumbs. Press onto bottom of prepared pan
2. Bring remaining butter, sugar, Milk and marshmallows boil in Lg saucepan on med heat, stirring constantly. Add chocolate; cook until melted, stirring frequently. Pour over crust
3. Top with nuts and coconut. Refrigerate 2 hours or until firm. Store in air tight container in refrigerator
(Note: How to toast flaked coconut: place in heated 350˚ oven for 3-4 min or until coconut is dry and mostly light brown.)
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