Coconut-Fudge Bars

By Anne545

Tips:
SIZE-WISE: A portion, one bar, is all that is needed to provide big chocolate flavour.

HOW TO TOAST FLAKED COCONUT: Heat oven to 350°F. Spread coconut onto baking sheet. Bake 2 to 4 min. or until coconut is dry and lightly toasted, stirring evey 30 sec. (Some white shreds will remain.)

HOW TO STORE: Store in airtight container in refrigerator

Ingredients

• 1 cup butter, divided
• 2 1/2 cups Honey Maid Graham Crumbs
• 1 cup sugar
• 2/3 cup canned evaporated milk
• 1 pkg. (250 g) Jet-Puffed Miniature Marshmallows
• 1 1/2 pkg. (225 g each) Baker's Semi-Sweet Chocolate, coarsely chopped
• 1 cup chopped walnuts
• 1 cup flaked coconut, toasted

Preparation

Step 1

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

BRING remaining butter, sugar, milk and marshmallows to boil in saucepan on medium heat, stirring constantly; cook and stir an additional 5 min. Remove from heat. Add chocolate; stir until chocolate is melted and mixture is well blended. Pour over crust.

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