Great for chocolate lovers and coconut fans alike, these graham cracker crusted cookie bars are made with a coconut cookie filling and a chocolate coating.
Do you remember the first time you tried a Fantasio Bar? If you haven’t tried this dish yet, you’re missing out on a lot. The graham crust adds a nice texture and crunch, and the chocolate and coconut filling is a winning mix. When I was younger and curious about the Fantasio Bars, I tasted one at a relative’s housewarming party. My mother and other family members were overjoyed when they saw these Fatasio Bars, and I later learned that this recipe was a present from my grandma. From that point on, I was always nagging my mom to cook this dish at home. I told her it was silly to have the knowledge of a tasty dish but not put it to use.
Incredible bars, right here. They’re bar cookies stuffed with chocolate and coconut. Moreover, the graham cracker shell makes these bars an ideal sweet treat for fans looking for something easy to prepare and enjoy.
They are easy to create and can be stored for later use. Some individuals buy them in bulk so that they always have a sweet treat on hand. Some may appreciate them for the low barrier to entry they present in terms of both production and use.
Ingredients
Two-thirds of a cup of butter
Sugar, White, 1/4 Cup
Crushed graham crackers, about 1 1/2 cups
1 1/2 ounces of coconut flakes
Use one 14-ounce can of sweetened condensed milk.
1 cup of chocolate chips, semisweet
1/2 cup of chopped almonds
To begin, set the oven temperature to 350 degrees Fahrenheit.
Get out a mini sauce pan and throw in the graham cracker crumbs and sugar. Once everything is well combined, spread it out in the bottom of a baking dish.
Put it in the oven for about 10 minutes, or until it begins to firm up.
In a bowl, combine the coconut and sweetened condensed milk. Cover the crust with this mixture, and bake it for at least 12 minutes more. Set it aside for 10 minutes or so to cool off.
To prevent scorching, use a double boiler with barely simmering water, and stir and scrape the sides with a spatula at regular intervals. Spread this evenly over the coconut layer once it has cooled. Add the almonds and the chocolate. Once the chocolate has set, the mixture can be let to cool and harden.
Once the chocolate has solidified, you may cut it into little bars using a serrated knife or a regular kitchen knife. Once that’s done, store it somewhere airtight to extend its shelf life.
Tips
May I please have your opinion on whether or not I should use nuts in this?
You needn’t go completely insane over something. If you or a family member has an allergy to nuts, you can prepare the dish as indicated by skipping the steps that involve the nuts.
You can vary the nuts you use, but the almonds in here are the best choice.
Where do I store the extra food?
These leftovers should be stored in an airtight container immediately. They can be kept fresh without being refrigerated or frozen; simply store them in a cool, dark place to prevent melting.
Even if you don’t have a microwave, you can simply open the package, grab a bar, and enjoy. It’s perfect for those times when you need a quick bite, or if you simply want a little boost to get you through the workday.