COCONUT-FUDGE BARS

Ingredients:
1 cup (2 sticks) butter, divided
14 Grahams, finely crushed (about 2-1/2 cups)
1 cup sugar
1 can (5 oz.) evaporated milk
1 pkg. (10-1/2 oz.) Miniature Marshmallows (6 cups)
1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate, coarsely chopped
1 cup chopped Walnuts
1 cup FLAKE Coconut, toasted

Procedure:

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.

BRING remaining butter, sugar, milk and marshmallows to boil in large saucepan on medium heat, stirring constantly. Boil 5 min., stirring constantly. Add chocolate; cook until melted, stirring frequently. Pour over crust.

TOP with nuts and coconut. Refrigerate 2 hours or until firm.

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