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1. PREHEAT oven to 350F.
2. MELT butter in 13 x 9-inch baking pan in
oven; remove
from oven. Sprinkle graham
cracker crumbs
over butter. Stir well; press onto bottom
of pan.
Sprinkle nuts, 1/2 cup coconut and
morsels over
crumbs. Combine evaporated milk and
SPLENDA
Sugar Blend in 2-cup glass measure or
small bowl. Pour evenly over morsels.
Sprinkle with remaining coconut.
3.
BAKE for 25 to 30 minutes or until
light golden brown. Cool completely in
pan on wire rack. Refrigerate until set.
Cut into bars. Store in airtight container
at room temperature.
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