Coconut-Fudge Bars

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

1. Line 13x9-inch pan with foil, with ends of foil extending over sides.
2. Spray with cooking spray.
3. Melt 3/4 cup butter; mix with crumbs.
4. Press onto bottom of pan.
5. Bring remaining butter, sugar, milk and marshmallows to boil in large saucepan on medium heat, stirring constantly.
6. Cook and stir 5 min.
7. Add chocolate; cook until melted, stirring frequently.
8. Pour over crust.
9. Top with nuts and coconut.
10. Refrigerate 2 hours or until firm.

butter, crackers, sugar, milk, jetpuffed miniature marshmallows, chocolate, walnuts, s angel

Taken from www.kraftrecipes.com/recipes/coconut-fudge-bars-57355.aspx (may not work)