"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Coconut-Fudge Bars Recipe

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This recipe for Coconut-Fudge Bars, by , is from Tucker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Hawkins
Added: Friday, February 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. - 2 sticks butter or margarine, divided
14 honey maid honey grahams, finely crushed (2 1/2 c.)
1 c. sugar
1 can - 5 oz. evaporated milk (2/3 c.)
1 pkg. jet puffed miniature marshmallows
1 1/2 pkg. - 12 squares Baker's semi sweet baking chocolate, coarsely chopped
1 c. chopped planters walnuts
1 c. Baker's angle flake coconut, toasted

Directions:
Directions:
Line 13 x 9 inch pan with foil, with ends of foil extending over sides of pan. Grease foil. Melt 3/4 c. of the butter; mix with graham crumbs. Press firmly onto bottom of prepared pan. Set aside.

Place remaining 1/4 c. of butter, sugar, evaporated milk and marshmallows in large saucepan; bring to a boil on medium heat, stirring constantly. Boil 5 minutes. Add chocolate; cook until completely melted, stirring frequently. Pour immediately over crust; spread to evenly cover bottom of crust.

Sprinkle with walnuts and coconut; press lightly into chocolate layer with back of spoon.

Refrigerate 2 hours or until firm. Lift dessert from pan, using foil handles. Cut into 32 bars. Store in airtight container in refrigerator.

Number Of Servings:
Number Of Servings:
32
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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