Coconut-Fudge Bars

This is a Kraft recipe.

  • 1 cup butter, divided
  • 2 1/2 cup Graham cracker crumbs
  • 1 cup sugar
  • 2/3 cup evaporated milk
  • 250g mini marshmallows
  • 1 cup chopped walnuts
  • 1 cup flaked coconut, toasted (we didn’t toast ours)

1. Mix 3/4 cup of the butter with the Graham crumbs and press onto the bottom of a 13×9 inch pan.

2. Bring remaining butter, sugar, evaporated milk and marshmallows to boil in a large saucepan over medium heat, stirring constantly. Cook 5 minutes. Add chocolate and cook until melted, stirring frequently. Pour over crust.

3. Top with nuts and coconut. Refrigerate 2 hours or until firm.

Coconut Fudge Bars

Verdict: We made a mistake somewhere in this recipe, but I’m not sure where. I think we may have added a little too much evaporated milk and more marshmallows then what the recipe called for. The end result was a bar that didn’t set properly so ended up more like pudding then fudge and was way too sweet to be edible.

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