.png "English"){kind=small}
Ingredients:
1 cup (2 sticks) butter, divided
14 graham crackers, 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) semi-sweet chocolate, coarsely chopped
1 cup chopped walnuts
1 cup angel flake coconut, toasted
Directions:
1. Line a 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 a boil in a large saucepan on medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Add chocolate; cook until melted stirring frequently. Pour over crust.
3. Top with nuts and coconut. Refrigerate 2 hours or until firm.
Yield: 32 servings
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 seconds.
1 cup (2 sticks) butter, divided
14 graham crackers, 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) semi-sweet chocolate, coarsely chopped
1 cup chopped walnuts
1 cup angel flake coconut, toasted
Directions:
1. Line a 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 a boil in a large saucepan on medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Add chocolate; cook until melted stirring frequently. Pour over crust.
3. Top with nuts and coconut. Refrigerate 2 hours or until firm.
Yield: 32 servings
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 seconds.
