Coconut-Fudge Bars

• 1 cup butter, divided
• 2-1/2 cups Honey Maid Graham Crumbs
• 1 cup sugar
• 2/3 cup canned evaporated milk
• 1 pkg. (250 g) Jet-Puffed Miniature Marshmallows
• 1-1/2 pkg. (225 g each) Baker's Semi-Sweet Chocolate, coarsely chopped
• 1 cup chopped walnuts
• 1 cup flaked coconut, toasted

1. Line 13x9-inch pan with parchment, with ends of parchment extending over sides; spray with cooking spray.
2. Melt 3/4 cup butter; mix with graham crumbs until blended.
3. Press onto bottom of prepared pan.
4. Bring remaining butter, sugar, milk and marshmallows to boil in saucepan on medium heat, stirring constantly; cook and stir an additional 5 min.
5. Remove from heat.
6. Add chocolate; stir until chocolate is melted and mixture is well blended.
7. Pour over crust.
8. Top with nuts and coconut.
9. Refrigerate 2 hours or until firm.

butter, honey, sugar, milk, jet, chocolate, walnuts, flaked coconut

Taken from www.kraftrecipes.com/recipes/coconut-fudge-bars-115797.aspx (may not work)