“Chocolatey coconut cookie bars with a graham cracker crust, great for people with a sweet tooth.”
Have you ever had Fantasio Bars in your life? If not, then you better try this recipe because you’re missing so much in life. The combination of chocolate and coconut with a graham crust is divine, which makes the bars more enticing and delicious. I tried this one during a house warming of our relative, I was young and was intrigued with the Fantasio Bars. Also, I found out that the recipe for this Fatasio Bars was a gift from my grandmother that is why my mom and other relatives were delighted when they saw this one. From then on, I kept asking my mom to make her version of this recipe at home. I told her it is just a waste knowing a delicious recipe, and not bother making it.
1/2 cup butter
1/4 cup white sugar
1 1/2 cups graham cracker crumbs
1 1/2 cups flaked coconut
1 (14 ounce) can sweetened condensed milk
1 cup semisweet chocolate chips
1/2 cup almonds, chopped
Preheat an oven to 350 degrees F (175 degrees C).
Melt the butter in a saucepan; remove from heat and stir in the sugar and graham cracker crumbs. Spread the mixture into the bottom of a 9×13-inch baking dish. Bake in the preheated oven until slightly firm, about 10 minutes.
Stir the coconut and condensed milk together in a bowl; spread over the baked crust and return to oven for 12 minutes more. Set aside to cool at least 10 minutes.
Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir the almonds into the melted chocolate; spread evenly over the cooled coconut layer. Allow to cool until the chocolate sets.