Coconut-Fudge Bars

average rating

rate/review

prep time

15 min

total time

2 hr 30 min

makes

32 servings, 1 bar (51 g) each

photo by:

kraft

recipe by: kraft

What You Need

1 cup butter, divided

2-1/2 cups Honey Maid Graham Crumbs

1 cup sugar

2/3 cup evaporated milk

1 pkg. (250 g) Jet-Puffed Miniature Marshmallows

1-1/2 pkg. (8 squares each) Baker's Semi-Sweet Chocolate, coarsely chopped

1 cup chopped walnuts

1 cup flaked coconut, toasted

Make It

LINE 13x9-inch pan with parchment, with ends of parchment extending over sides. Spray with cooking spray. Mix 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 5 min., stirring constantly. 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 flavour.

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 Shredded Cheese, stirring every 30 sec.

How to Store

Store in airtight container in refrigerator.