When you want a quick option for your breakfasts (or a sweet treat any time of day), these Fantasio Bars with Graham Cracker Crust are ideal. They combine a buttery graham cracker crust, sweet condensed milk, coconut, chocolate, and pecans—all layered together into a decadent bar that hits that perfect balance of crispy, chewy, and rich.
These bars are great for brunches, potlucks, dessert trays, or just whenever you want something indulgent without a lot of work. Once set, they cut cleanly, travel well, and taste even better as the flavors meld.
Why You’ll Love This Recipe
- Rich flavor with layers of crust, coconut, chocolate and pecans
- Simple to put together with common pantry ingredients
- No complicated machinery or frosting needed
- Great texture contrast—crust, gooey condensed milk, crunchy nuts and chocolate
- Perfect to slice ahead and enjoy throughout the week
Ingredients
(Makes 8 servings)
- ½ cup unsalted butter
- ¼ cup granulated sugar
- 1 ¾ cups graham cracker crumbs
- 2 cups flaked unsweetened coconut
- 1 can sweetened condensed milk
- 1 cup semi‑sweet chocolate chips (regular size)
- ½ cup chopped pecans
Instructions
1. Preheat Oven & Prepare Pan
Preheat oven to 350°F (175°C).
Grease or line a 9×13‑inch baking dish.
2. Make the Crust Layer
In a saucepan over medium heat, melt the butter.
Remove from heat and stir in the granulated sugar and graham cracker crumbs until well combined.
Press this mixture evenly into the bottom of the prepared pan. Use a rubber spatula to flatten it well.
Bake the crust for about 10 minutes, or until it becomes firm to the touch.
3. Add Coconut & Condensed Milk Layer
In a large bowl, combine flaked coconut and the sweetened condensed milk. Stir until they are thoroughly mixed.
Pour this mixture over the baked crust, spreading to cover evenly.
Return to the oven and bake for an additional 12 minutes.
4. Prepare Chocolate & Pecans Topping
Once the coconut layer is baked, remove the pan and let it cool for about 10 minutes.
In a microwave‑safe bowl, heat chocolate chips for 30 seconds. Stir, then if needed, continue in 10‑second increments, stirring each time until smooth.
Stir in the chopped pecans. Spread this chocolate‑pecan mix evenly over the cooled coconut layer.
5. Cool & Serve
Allow the bars to cool fully so the chocolate topping sets.
Once set, cut into bars and serve.
Tips for Success
- Make sure the crust is firmly pressed and baked so it holds the structure when layers are added
- Allow the coconut layer to cool slightly before adding melted chocolate, or it may melt into the layer and not set nicely
- Use semi‑sweet chocolate chips so the sweetness is balanced against the rich condensed milk and coconut
- Chill the bars after cooling if your kitchen is warm—it helps the chocolate set properly
- Store in an airtight container, ideally refrigerated if your environment is warm
Final Thoughts
These Fantasio Bars with Graham Cracker Crust are decadent yet surprisingly easy. They check many boxes: sweet, crunchy, chocolate‑drizzled goodness that feels like a special treat. Whether you’re sharing with company or enjoying a quiet dessert at home, they hit the spot.
You’ll find they’re perfect any time you want something with depth and texture—crust, sugar, coconut, chocolate, pecans—all working together. And because they travel and store fairly well once set, they become a favorite for make‑ahead desserts or to bring to get‑togethers.
Share Your Creations
Tried these Fantasio Bars?
Leave a comment and tell me how they turned out!
Did you add a twist—different nuts, extra chocolate, or maybe a sprinkle of sea salt on top? We’d love to hear your version.
Fantasio Bars with Graham Cracker Crust
Ingredients
- ½ cup unsalted butter
- ¼ cup granulated sugar
- 1 ¾ cups graham cracker crumbs
- 2 cups flaked unsweetened coconut
- 1 can sweetened condensed milk
- 1 cup semi‑sweet chocolate chips regular size
- ½ cup chopped pecans
Instructions
Preheat Oven & Prepare Pan
- Preheat oven to 350°F (175°C).
- Grease or line a 9×13‑inch baking dish.
Make the Crust Layer
- In a saucepan over medium heat, melt the butter.
- Remove from heat and stir in the granulated sugar and graham cracker crumbs until well combined.
- Press this mixture evenly into the bottom of the prepared pan. Use a rubber spatula to flatten it well.
- Bake the crust for about 10 minutes, or until it becomes firm to the touch.
Add Coconut & Condensed Milk Layer
- In a large bowl, combine flaked coconut and the sweetened condensed milk. Stir until they are thoroughly mixed.
- Pour this mixture over the baked crust, spreading to cover evenly.
- Return to the oven and bake for an additional 12 minutes.
Prepare Chocolate & Pecans Topping
- Once the coconut layer is baked, remove the pan and let it cool for about 10 minutes.
- In a microwave‑safe bowl, heat chocolate chips for 30 seconds. Stir, then if needed, continue in 10‑second increments, stirring each time until smooth.
- Stir in the chopped pecans. Spread this chocolate‑pecan mix evenly over the cooled coconut layer.
Cool & Serve
- Allow the bars to cool fully so the chocolate topping sets.
- Once set, cut into bars and serve.
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