Categories: Snack Bars

Ingredients

• 1 cup (2 sticks) butter, divided use
• 2 1/2 cups finely crushed graham cracker crumbs
• 1 cup sugar
• 1 cup chopped walnuts
• 1 5 oz can evaporated milk
• 1 10 oz pkg miniature marshmallows
• 2 cups semisweet chocolate chips
• 1 cup shredded skillet toasted coconut

Directions

1. Foil line a 13×9×2 inch baking pan; set aside.

2. In a small saucepan, melt 3/4 cup (1 1/2 sticks) of the butter. In a medium bowl, mix the melted butter and graham cracker crumbs until blended. With a large square of wax paper, press into bottom of prepared pan. Chill while preparing topping.

3. In a large saucepan, place the sugar, evaporated milk, marshmallow and remaining 1/4 cup (1/2 stick) butter. Cook and stir over medium heat until mixture comes to a boil, stirring constantly. Boil 5 mins, stirring constantly. Remove from heat and add the chocolate chips, stirring until chips are completely melted.

4. Pour the chocolate mixture over the crust, spreading evenly to cover. Sprinkle with the walnuts and coconut; press lightly in chocolate layer. Refrigerate 2 hrs or until firm. Cut into 36 bars. Store in covered containers between layers of wax paper.

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