3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1 cup chopped PLANTERS Walnuts
1 cup BAKER'S ANGEL FLAKE Coconut, toasted
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Let's Make It
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.
A portion, 1 bar, is all that is needed to provide big chocolate flavor.
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.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.