Coconut Fudge Bars

• 1 cup butter or 1 cup margarine, melted, divided
• 14 honey maid honey graham crackers, finely crushed (about 2-1/2 cups crumbs)
• 1 cup sugar
• 1 (5 ounce) can evaporated milk (about 2/3 cup)
• 1 (10 1/2 ounce) packagejet-puffed miniature marshmallows
• 12 baker's semi-sweet chocolate baking squares, coarsely chopped
• 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 of pan.
2. Grease foil.
3. Mix 3/4 cup of the butter and graham crumbs; press firmly onto bottom of prepared pan.
4. Set aside.
5. PLACE remaining butter, sugar, evaporated milk and marshmallows in large saucepan; bring to boil on medium heat, stirring constantly.
6. Boil 5 minutes, stirring constantly.
7. Add chocolate; cook until completely melted, stirring frequently.
8. Pour immediately over crust; spread to evenly cover bottom of crust.
9. SPRINKLE with walnuts and coconut; press lightly into chocolate layer with back of spoon.
10. Refrigerate 2 hours or until firm.
11. Lift dessert from pan, using foil handles.
12. Cut into 32 bars.
13. Store in airtight container in refrigerator.
14. ***HOW TO CRUSH HONEY GRAHAMS***.
15. To make graham cracker crumbs by hand, place crackers in a resealable plastic bag.
16. Seal bag, pressing to remove all the air.
17. Crush crackers into crumbs by rolling across them through the bag with a rolling pin.

butter, honey, sugar, milk, packagejetpuffed miniature marshmallows, baking squares, planters walnuts, coconut

Taken from www.food.com/recipe/coconut-fudge-bars-145483 (may not work)