PgrancerThe family recipe box

Desserts · Snacks

Coconut-Fudge Bars

Source
Kraft Foods recipe card
Serves
32
Prep
15 min
Cook
2 hr 30 min

Ingredients

  • 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

Steps

  1. 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.
  2. BRING remaining butter, sugar, milk and marshmallows to boil in large saucepan on medium heat, stirring constantly. Boil 5 min., stirring constantly. Add chocolate; cook until melted, stirring frequently. Pour over crust.
  3. TOP with nuts and coconut. Refrigerate 2 hours or until firm.

Notes

Kraft Kitchens Tips — Size-Wise: A portion, 1 bar, is all that is needed to provide big chocolate flavor. How to Toast Flaked Coconut: Heat oven to 350°F. Place coconut on baking sheet. Bake 2 to 4 min. or until coconut is dry and mostly light brown with some white shreds, stirring every 30 sec. Storing Coconut: Store unopened packages of BAKER’S ANGEL FLAKE Coconut at room temperature. After opening, place the package in an airtight container and refrigerate or freeze for up to 6 months.

Nutritional info per serving (partial, page cut off): Calories 240, Total fat 14g, Saturated fat 8g, Cholesterol 15mg, Sodium 105mg, Carbohydrate 28g.

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