Coconut-Fudge Bars
Recipe from KRAFT Foods


Coconut-Fudge Bars

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Servings: 32 servings
Prep Time: 15 mins
Total Time: 2 hrs 30 mins
Related Categories: Chocolate Desserts, Dessert Bars, Desserts, Fudge and Brownies, Low Cholesterol, Low Sodium, Lunch Desserts, No Bake, No Bake Desserts, Vegetarian
 
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Ingredients
What You Need
  • 1  cup
    butter, divided
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  • 14 
    HONEY MAID Honey Grahams, finely crushed (about 2-1/2 cups)
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  • 1  cup
    sugar
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  • 1  can (5 oz.)
    evaporated milk
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  • 6  cups
    JET-PUFFED Miniature Marshmallows (10-1/2-oz. pkg.)
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  • 1-1/2  pkg. (8 squares each)
    BAKER'S Semi-Sweet Chocolate, coarsely chopped
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  • 1  cup
    chopped PLANTERS Walnuts
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  • 1  cup
    BAKER'S ANGEL FLAKE Coconut, toasted
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Directions

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 minutes. 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.

Kraft Kitchen Tips
Size-Wise: A portion, 1 bar, is all that is needed to provide big chocolate flavor.

Kraft Kitchen Tips
How to Toast Flaked Coconut: Heat oven to 350 degrees F. Place coconut on baking sheet. Bake 2 to 4 minutes or until coconut is dry and mostly light brown with some white shreds, stirring every 30 seconds.

Kraft Kitchen Tips
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.
Nutrition information
Calories 240, Total Fat 14 g, Saturated Fat 8 g, Cholesterol 15 mg, Sodium 105 mg, Carbohydrate 28 g, Fiber 2 g, Protein 2 g, Calcium 2 mg. Daily Values: Vitamin A 4%, Vitamin C 0%. Percent Daily Values are based on a 2,000 calorie diet
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