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Coconut-Fudge Bars




Source of Recipe


KRAFT


List of Ingredients




1 cup (2 sticks) butter or margarine, melted, divided
14 HONEY MAID Honey Grahams, finely crushed (about 2-1/2 cups crumbs)
1 cup sugar
1 can (5 oz.) evaporated milk (about 2/3 cup)
1 pkg. (10-1/2 oz.) JET-PUFFED Miniature Marshmallows
1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
1 cup chopped PLANTERS Walnuts
1 cup BAKER'S ANGEL FLAKE Coconut, toasted


Recipe



LINE 13x9-inch pan with foil, with ends of foil extending over sides of pan. Grease foil. Mix 3/4 cup of the butter and graham crumbs; press firmly onto bottom of prepared pan. Set aside.

PLACE remaining butter, sugar, evaporated milk and marshmallows in large saucepan; bring to boil on medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Add chocolate; cook until completely melted, stirring frequently. Pour immediately over crust; spread to evenly cover bottom of crust.

SPRINKLE with walnuts and coconut; press lightly into chocolate layer with back of spoon. Refrigerate 2 hours or until firm. Lift dessert from pan, using foil handles. Cut into 32 bars. Store in airtight container in refrigerator.