Coconut-Fudge Bars


  • 1 cup (2 sticks) butter, divided
  • 14 HONEY MAID Honey Grahams, finely crushed (about 2 1/2 cups)
  • 1 cup sugar
  • 1 can (5 oz) evaporated milk
  • 1 pkg (10 1/2 oz) JET-PUFFED Miniature Marshmallows (6 cups)
  • 1 1/2 pkg (12 squares) BAKER’S Semi-Sweet Chocolate, coarsely chopped
  • 1 cup chopped PLANTERS Walnuts
  • 1 cup BAKER’S ANGEL FLAKE Coconut, toasted


  1. Line 13×9 inch pan with foil, with ends of foil extending over sides.
  2. Spray with cooking spray.
  3. Melt 3/4 cup butter and mix with crumbs.
  4. Press onto bottom of pan.
  5. Bring remaining butter, sugar, milk and marshmallows to boil in large saucepan on medium heat, stirring constantly.
  6. Boil 5 minutes, stirring constantly.
  7. Add chocolate, and cook until melted, stirring frequently.
  8. Pour over crust.
  9. Top with nuts and coconut.
  10. Refrigerate 2 hours or until firm.

Courtesy of KRAFT Foods


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