Coconut-Fudge Bars

1 cup (2 sticks) butter, divided

14   HONEY MAID Honey Grahams, finely crushed (about 2-1/2 cups)

1 cup sugar

1 can  (5 oz.) evaporated milk

1 pkg. (10-1/2 oz.) JET-PUFFED Miniature Marshmallows (6 cups)

1-1/2 pkg.  (12 squares) BAKER'S Semi-Sweet Chocolate, coarsely chopped

1 cup chopped PLANTERS Walnuts

1 cup  BAKER'S ANGEL FLAKE Coconut, toasted

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. Boil 5 min., stirring constantly. Add chocolate; cook until melted, stirring frequently. Pour over crust.
TOP with nuts and coconut. Refrigerate 2 hours or until firm.