Fantasio Bars Recipe - Allrecipes.com
Fantasio Bars Recipe
  • READY IN 55 mins

Fantasio Bars

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch pan Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    55 mins

Directions

  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 More Reviews

Most Helpful Positive Review
Jul 08, 2009

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.

 
Most Helpful Critical Review
Jun 26, 2014

The sugar was not needed, too much crust or not enough chocolate.

 

14 Ratings

Aug 27, 2014

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.

 
Jan 26, 2014

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.

 
Apr 02, 2013

I did use a smaller pan 7x10 brownie pan and I thought the height of the bar was good thanks to previous reviews. I used graham crackers that had sugar on them so I reduced the sugar by 1/2. Using a butter knife helped spread the cond. milk mixture. The chocolate chip layer did not harden up very fast at all, even outside in 35* weather. But eventually got there.

 
Aug 10, 2009

I think these bars tasted great also, however, based on Julies review, I doubled the whole recipe. The crust was then too think. Everything else was nicely proportioned when it was doubled, but i would make just a little more crust if the regular amount isnt enough. But i would still double the middle and top part. It is very sweet. Thanks for the recipe

 
Aug 16, 2014

I had a half of can of sweetened condensed milk to use up. This was a nice recipe to use it on. They are VERY rich, so I'm glad I only made a small pan. I took them to Girl's Night Out and they all enjoyed them.

 
Apr 16, 2014

Made these for my brother-in-law's surprise party and there were such a hit! So many people asked for the recipe! I made exactly as written and yes they were a bit on the thin side but they are so rich you really don't need them much thicker. Will make these again and again. Thanks for the recipe!!

 

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Nutrition

  • Calories
  • 368 kcal
  • 18%
  • Carbohydrates
  • 43.6 g
  • 14%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 20.7 g
  • 32%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 186 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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