Rich, chocolaty fudge bars topped with sweet coconut and walnuts
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. Cook and stir 5 min. Add chocolate; cook until melted, stirring frequently. Pour over crust.
TOP with nuts and coconut. Refrigerate 2 hours or until firm. Store in airtight container in refrigerator.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (12g) | ||
Recipe Makes: 32 Servings | ||
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Calories: 68 | ||
Calories from Fat: 52 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 40.9mg | 1 % | |
Potassium 1.8mg | 0 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.5g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 68
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