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Coconut-Fudge Bars

Coconut-Fudge Bars recipe
photo by:kraft
Rich, chocolaty fudge bars topped with sweet coconut and walnuts? Count us in. Serve these decadent treats to your crowd, and watch as they're the first to disappear.
30 min
2 hr 30 min
32 servings
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What You Need

cup  butter, divided
 graham crackers, finely crushed (about 2-1/2 cups)
cup  sugar
can  (5 oz.) evaporated milk
cups  JET-PUFFED Miniature Marshmallows (10-1/2-oz. pkg.)
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
cup  chopped PLANTERS Walnuts
cup  BAKER'S ANGEL FLAKE Coconut, toasted

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 min. Add chocolate; cook until melted, stirring frequently. Pour over crust.

TOP with nuts and coconut. Refrigerate 2 hours or until firm.

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.
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