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Coconut-Fudge Bars


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  • 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



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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