Coconut-Fudge Bars

Dish type


  • 1 cup butter, divided
  • 14 honey graham crackers, 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.)
  • 3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
  • 1 cup chopped PLANTERS Walnuts
  • 1 cup BAKER'S ANGEL FLAKE Coconut, toasted


Prep Time
30 min. plus refrigerating
  1. 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.
  2. 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.
  3. Top with nuts and coconut. Refrigerate 2 hours or until firm. Store in airtight container in refrigerator.
  4. How to Crush Graham Crackers: 
Place graham crackers in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Crush the grahams into crumbs by rolling a rolling pin across the bag. 

  5. 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.
  6. 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.
  7. How to Store: 
Store in airtight container in refrigerator.

Nutritional Information

Per Serving
Calories 240, Total Fat 14g, Saturated Fat 7g, Cholesterol 15mg, Sodium 110mg, Carbohydrate 28g, Protein 2g
Total Fat14g
Saturated Fat7g
Vitamin A4%DV
Vitamin C 0%DV