Coconut Almond Fudge Bars


Ingredients

Crisco® Original No-Stick Cooking Spray
1 (7.4 oz.)package Martha White® Chocolate Chocolate Chip Muffin Mix
1cup finely crushed chocolate graham cracker crumbs
3/4cup butter, melted
2cups shredded sweetened coconut
1 (14 oz.)can Eagle Brand® Sweetened Condensed Milk
24 whole almonds
2cups semisweet chocolate chips, melted

 

Preparation Directions

1.HEAT oven to 350ºF. Spray 13 x 9-inch baking pan with no-stick cooking spray. Stir muffin mix and graham cracker crumbs together in medium bowl. Stir in melted butter until well blended. Press mixture into bottom of prepared pan. Bake 15 minutes.
2.STIR coconut and sweetened condensed milk together in medium bowl while crust is baking. Spoon onto hot baked crust. Spread gently into an even layer. Lightly press almonds into coconut (4 across and 6 down). Bake an additional 10 minutes.
3.COOL 15 minutes. Spread melted chocolate evenly over top. Chill 30 minutes or until chocolate is set. Cut into 24 bars.
Prep Time: 10 min
Cooking Time: 25 min
Serving size: 24 bars
 

Nutritional Information Per Serving

Serving Size (1 of 24 bars), Calories 280 (Calories from Fat 150), Total Fat 16g (Saturated Fat 10g, Trans Fat 0g), Cholesterol 20mg, Sodium 150mg, Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 25g), Protein 3g; Percent Daily Value*: Vitamin A 4%, Vitamin C 0%, Calcium 6%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.