Hey there! So, I’ve got this recipe for Fantasio Bars with a graham cracker crust that I’ve been making forever (okay, maybe not forever, but it feels like it). My first attempt was a total disaster, but isn’t that how we learn? I remember my grandma laughing as crumbs flew everywhere, saying, ‘Don’t worry, they’ll still taste good!’ And guess what? They did!
Why You’ll Love This
I whip these up whenever the family gets together, mostly because everyone goes absolutely bonkers for them. They’re sweet, crunchy, and just a tad gooey (in the best way possible!). And honestly, they’re kind of a lifesaver when I need to bring something to a potluck.
Ingredients
- 1.5 cups of graham cracker crumbs (I sometimes just smash a bunch of crackers myself – good stress relief!)
- 1/2 cup melted butter (salted or unsalted, whatever you’ve got)
- 1 can (14 oz.) sweetened condensed milk
- 2 cups chocolate chips (I use semi-sweet, but go wild!)
- 1 cup shredded coconut (optional, but I think it’s a must)
- 1 cup chopped nuts (pecans are my go-to, but almonds work too)
Directions
- Preheat that oven to 350°F (or about 180°C if you’re across the pond).
- Mix the graham cracker crumbs with the melted butter. Press this mixture firmly into the bottom of a 9×13 inch baking dish. It might look a bit crumbly, but trust me, it’ll come together.
- Pour the sweetened condensed milk evenly over the crust. This is usually where I sneak a little taste (don’t judge).
- Sprinkle the chocolate chips, coconut, and nuts over the milk. Pat them down gently with a spatula or your hands.
- Bake for about 25-30 minutes until edges are golden brown. It might look a bit too brown at first, but that’s just the delicious caramelization.
- Cool completely before cutting into bars (I know, the waiting is the hardest part!).
Notes
One thing I learned the hard way: don’t try to cut these while they’re warm—they’ll fall apart. Patience is key here, trust me!
Variations
Once, I tried adding dried cranberries. It was… interesting. Maybe not my best idea, but hey, you never know until you try, right? Oh, and swapping half the chocolate chips for butterscotch versions turned out to be a win!
Equipment
If you don’t have a fancy baking dish, just use a regular oven-safe pan. Honestly, I’ve even used a cast-iron skillet once (long story, don’t ask).
Storage
These bars keep well in an airtight container for up to a week, though honestly, in my house, they never last more than a day!
Serving Suggestions
We love having these bars with a scoop of vanilla ice cream. It’s our little family tradition—something about the warm bars and cold ice cream just works.
Pro Tips
Don’t rush the cooling process. I once tried to speed it up by sticking them in the fridge, and they turned rock hard. Lesson learned!
FAQ
Can I make these without coconut? Absolutely! Just add a bit more nuts or chocolate chips to fill the gap.
What if I don’t have graham crackers? You can totally substitute with digestive biscuits or even Oreos (minus the cream). It’s a different vibe, but tasty nonetheless!