Coconut Fudge Bars

made this for a recent company party... everyone loved it.

• Ready In: 2 hrs 15 mins
• Serves: 32

Ingredients

• 1  cup butter or 1  cup margarine, melted, divided
• 14  honey maid honey graham crackers, finely crushed (about 2-1/2 cups crumbs)
• 1  cup sugar
• 1 (5 ounce) can evaporated milk (about 2/3 cup)
• 1 (10 1/2ounce) package  jet-puffed miniature marshmallows
• 12  baker's  semi-sweet chocolate baking squares, coarsely chopped
• 1  cup  chopped planters walnuts
• 1  cup  baker's angel flake coconut, toasted

Directions

1. 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.
2. 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.
3. 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.
4. ***HOW TO CRUSH HONEY GRAHAMS***.
5. 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.