Coconut Fudge Bars

1. 1

   LINE 13x9-inch pan with foil, with ends of foil extending over sides of pan.

2. 2

   Grease foil.

3. 3

   Mix 3/4 cup of the butter and graham crumbs; press firmly onto bottom of prepared pan.

4. 4

   Set aside.

5. 5

   PLACE remaining butter, sugar, evaporated milk and marshmallows in large saucepan; bring to boil on medium heat, stirring constantly.

6. 6

   Boil 5 minutes, stirring constantly.

7. 7

   Add chocolate; cook until completely melted, stirring frequently.

8. 8

   Pour immediately over crust; spread to evenly cover bottom of crust.

9. 9

   SPRINKLE with walnuts and coconut; press lightly into chocolate layer with back of spoon.

10. 10

    Refrigerate 2 hours or until firm.

11. 11

    Lift dessert from pan, using foil handles.

12. 12

    Cut into 32 bars.

13. 13

    Store in airtight container in refrigerator.

14. 14

    ***HOW TO CRUSH HONEY GRAHAMS***.

15. 15

    To make graham cracker crumbs by hand, place crackers in a resealable plastic bag.

16. 16

    Seal bag, pressing to remove all the air.

17. 17

    Crush crackers into crumbs by rolling across them through the bag with a rolling pin.

* Per serving · 4 servings · Values may vary.

No additional tips available.