Directions
Prep Time
30 min. plus refrigerating
- 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 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.
- 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.
- 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.
- 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
Calories | 240 |
Total Fat | 14g |
Saturated Fat | 7g |
Cholesterol | 15mg |
Sodium | 110mg |
Carbohydrate | 28g |
Fiber | 2g |
Sugars | 20 |
Protein | 2g |
Vitamin A | 4%DV |
Vitamin C | 0%DV |
Calcium | 2%DV |
Iron | 4%DV |