Sunday, December 11, 2011

Coconut Fudge Bars

What You NeedCoconut-Fudge Bars recipe

1 cup butter, divided
14 HONEY MAID Honey Grahams, finely crushed (about 2-1/2 cups)
1 cup sugar
1 can (5 oz.) evaporated milk
6 cups JET-PUFFED Miniature Marshmallows (10-1/2-oz. pkg.)
1-1/2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, coarsely chopped
1 cup chopped PLANTERS Walnuts
1 cup BAKER'S ANGEL FLAKE Coconut, toasted

Make It

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. Cook and stir 5 min. Add chocolate; cook until melted, stirring frequently. Pour over crust.

TOP with nuts and coconut. Refrigerate 2 hours or until firm. Store in airtight container in refrigerator.

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