Directions

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.