LINE 13x9-inch pan with foil, with ends of foil extending over sides of pan. Grease foil. Mix 3/4 cup of the butter and graham crumbs; press firmly onto bottom of prepared pan. Set aside.
PLACE remaining butter, sugar, evaporated milk and marshmallows in large saucepan; bring to boil on medium heat, stirring constantly. Boil 5 minutes, stirring constantly. 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.
***HOW TO CRUSH HONEY GRAHAMS***.
To make graham cracker crumbs by hand, place crackers in a resealable plastic bag. Seal bag, pressing to remove all the air. Crush crackers into crumbs by rolling across them through the bag with a rolling pin.