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Prep 15 mins
Cook 18 mins
So good and yet so darn easy too!!
Make and share this No-Fuss Bar Cookies recipe from Food.com.
- Preheat oven to 350, grease 13 x 9 inch baking pan.
- Place graham crackers in food processor or blender works fine too.
- Process until crackers form fine crumbs.
- Measure 2 cups of crumbs.
- Combine graham cracker crumbs, chips, coconut and walnuts in medium bowl; stir to blend.
- Add milk; stir until blended.
- Spread batter evenly in prepared pan.
- Bake 15-18 minutes or until edges are golden brown.
- Cool completely before cutting.
- Cut into bars.
- Store tightly covered at room temperature.
- These freeze very well too!
I'm not sure that cookies can get any easier than this! My kids helped make this so it was a lot of fun. We used the graham cracker crumbs from the store, so the "2 cups" was a really important piece of information in the recipe (thank you!). I didn't think the kids would like coconut too much, had they not been involved in the process, they may not even have noticed it. I used pecans that I toasted and pulverized so that we would have the flavor, but not the chunks...the cookies were delicious and they absolutely freeze perfectly. Thank you for sharing.
Dana, I made these for my friends little boy, he gets his black belt in Tae Kwon Do tomorrow and I wanted to take him some treats after the ceremony. Thanks for the great, easy recipe!
Dana, these are out of this world! I mean it! They taste like they were made by a professional chef, NO KIDDING! I halved this recipe and made these this evening for my friends who had come over to celebrate my 2nd Zaar anniversary that is today! Plus, more than anything, it's the DANATHON!!!These cookie bars are very addictive!! I did not have semisweet chocolate chips, so, I used a little over 1/2 cup of Galaxy chocolate, grated(Galaxy happens to be my all-time favourite!). These took exact 18 minutes to bake in my preheated oven. Once baked, I removed the baking pan from the oven and only 30 minutes after doing so, I removed the cookie bars from the pan. Then, only after allowing them to cool completely on a wire rack, I served them. They vanished before I knew it;) The most vital information in this recipe is the quantity of Graham cracker crumbs in cups. I would have made a mistake had you not mentioned 2 cups. Since I had halved this recipe, I used an exact 1 cup of powdered(in my mixie) Graham cracker crumbs. I just hope that mentioning it as "24 Graham cracker crumbs" should not mislead anyone. I strongly stress that it's better to measure it in the cup, in my opinion. I want to end my review by saying that I send lots of positive energy your way everyday and pray for you. You are a "very" dear human being and a "very" precious one too, so, all I ask God on bended knees and hands folded in prayer, is to make you well ASAP! Amen! UPDATE: I made these today, the 16th of March, using Lindt white chocolate instead of semi-sweet chocolate chips because the latter is very expensive plus not easily available in my part of the world. Anyways, these have come out very yummy and delicious; so, I'll be calling these "Dana's YummyLicious easy bars" from now on;)!