what you need
1 cup butter, divided
14 HONEY MAID Honey Grahams, 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.)
1-1/2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, coarsely chopped
1 cup chopped PLANTERS Walnuts
1 cup BAKER'S ANGEL FLAKE Coconut, toasted
make it
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Melt 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 and stir 5 min. Add chocolate; cook until melted, stirring frequently. Pour over crust.
TOP with nuts and coconut. Refrigerate 2 hours or until firm. Store in airtight container in refrigerator.
kraft kitchens tips
SIZE-WISE
A portion, 1 bar, is all that is needed to provide big chocolate flavor.
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.
STORING COCONUT
Store unopened packages of BAKER'S ANGEL FLAKE Coconut at room temperature. After opening, place the package in an airtight container and refrigerate or freeze for up to 6 months.
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