LINE 13x9-inch pan with parchment, with ends of parchment extending over sides. Spray with cooking spray. Mix 3/4 cup butter and crumbs; press onto bottom of pan.
BRING remaining butter, sugar, milk and marshmallows to boil in large saucepan on medium heat, stirring constantly. Boil 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.
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. How to Store-
Store in airtight container in refrigerator.
Originally Submitted
3/20/2010
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You can add this Coconut-Fudge Bars recipe to your own private DesktopCookbook.
