Fantasio Bars

    35 mins

    Chocolatey coconut cookie bars with a graham cracker crust, great for people with a sweet tooth.

    14 people made this

    Serves: 12 

    • 115 g butter
    • 50 g white sugar
    • 125 g graham cracker crumbs
    • 110 g flaked coconut
    • 1 (14 ounce) can sweetened condensed milk
    • 170 g semisweet chocolate chips
    • 50 g almonds, chopped

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat an oven to 350 degrees F (175 degrees C).
    2. 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 9x13-inch baking dish. Bake in the preheated oven until slightly firm, about 10 minutes.
    3. 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.
    4. 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.

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    Reviews in English (15)


    The taste of these bars was good but I feel the amount of ingredients are not sufficient for a 9 X 13" pan. I really had to spread the crumb mixture thinly and then had a problem getting the coconut/milk mixture to spread on top of it. I ended up using almost 2 cups of morsels to make a decent layer of chocolate and I spread the nuts on top. I would make them again but would try using a 10 X 13" jelly role pan. You may have to check for baking times with this alteration.  -  07 Jul 2009  (Review from Allrecipes US | Canada)


    I've been making these for 20 years! You don't need the white sugar in the crust, it is overkill. I've always doubled the toppings. Those can be changed to suit your own tastes. Use butterscotch, peanut butter, or milk chocolate chips for a different taste. I usually use pecans but almonds and walnuts are great too. Make your life easier by lining the pan with aluminum foil. Let the bars cool after baking, then just lift them out.  -  18 Jun 2014  (Review from Allrecipes US | Canada)


    Love these, but they are very rich. Went with the advice of others and used a smaller pan, which did made them thicker bar. Next time I may not use a whole of sweeten condense milk to cut down a bit on the richness.  -  26 Jan 2014  (Review from Allrecipes US | Canada)