COCONUT-FUDGE BARS

1 cup (2 sticks) butter or margarine, melted, divided use
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

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.

Makes 32 servings, 1 bar each
Servings: 20
Source: Nabisco