Five Star Bars

Welcome to week three of my cookie Christmas countdown! This week, we’ve got Five Star Bars on the menu. As I’ve been counting down every week, I’ve noticed that Newfoundlanders use a whole lot of coconut in their desserts. This is no exception, and surely not the last you’ll see coconut as I continue to count down to Christmas every week!

This is a super easy cookie bar and it’s always a crowd favourite. In this recipe, we combine a few ingredients to produce a chewy, rich treat. It’s seriously a no-fail recipe because it’s not possible to over-mix the ingredients, and baking the squares helps the bar hold everything together. And there’s seriously no better way to top off a cookie than topping it with milk chocolate.

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I didn’t have graham cracker crumbs on me, so I ended up pulsing graham crackers in a food processor until fine. You could also crush the crackers with the use of a rolling pin. Feel free to do the same, but make sure you don't end up with any large cracker pieces as this will throw off the texture of the bar. As for the butter, margarine works perfectly fine as well. The classic Five Star Bars recipe calls for Aero bars, but feel free to use milk chocolate chips as well if you’re trying to beat the cold and stay cozy at home. I’ve tried Hershey’s Chipits and the bars still turned out just as delicious.

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My Christmas cookie inventory is growing each and every day! If you’re following along, I hope you’ve enjoyed the treats so far. I’d also like to mention that these treats freeze well. Just seal them in a container and they’ll last until Christmas- as long as nobody eats them first! Next week, I’m skipping the coconut- so check back to see what else I have in store for you.

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FIVE STAR BARS

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 16 squares


INGREDIENTS:

2 cups graham cracker crumbs

2 cups shredded, unsweetened coconut

1 can sweetened condensed milk

1/4 cup butter, melted

1 tsp vanilla

4 Aero bars

1/4 cup vegetable oil


DIRECTIONS:

1. Preheat oven to 350F.

2. In a large bowl, whisk together coconut and graham cracker crumbs.

3. Add butter, sweetened condensed milk and vanilla to a large bowl. Mix until combined.

4. Press mixture into an 8x8 dish, lined with parchment paper. Bake at 350F for 10 minutes.

5. In a microwave safe dish, melt Aero bars with oil, stirring at intervals.

6. Pour melted chocolate over cooked bars. Refrigerate until chocolate has hardened.