I remember the first time I made these Five Star Bars in my own kitchen, pulling that first pan from the oven and being hit by the most incredible aroma—like a toasty coconut cookie and rich caramel had a perfect baby. The scent of baking graham crackers and sweet condensed milk swirled together, promising something truly special. I love this baked version of the classic because it transforms simple ingredients into something magical—a chewy, gooey, and delightfully crisp treat that never fails to bring smiles. Let me walk you through how to make this beloved Newfoundland delight in your own home.
Ingredients
- 1/4 cup melted butter
- 2 cups graham cracker crumbs
- 2 cups unsweetened coconut
- 1 can (10 oz / 300 ml) sweetened condensed milk
- 1 teaspoon vanilla extract
Let’s talk about these ingredients, because the magic is in the specifics. That sweetened condensed milk is the star—it’s the glue and the sweet, chewy heart of the bar. Do not, under any circumstances, try to substitute it with evaporated milk or regular milk; it simply will not work. I learned this the hard way with a runny, failed batch. The unsweetened coconut is still my top choice; the sweetened variety makes the bars overly sweet and a bit tough. The vanilla might seem like a small player, but it rounds out the flavors beautifully. I once forgot it, and the bars tasted flat and one-dimensional. Don’t skip it.
Equipment Needed
- An 8×8 inch or 9×9 inch square baking pan
- Parchment paper
- A medium mixing bowl
- A fork or spatula for mixing
- A small saucepan or microwave-safe bowl for melting butter
- A measuring cup and spoons
- A flat-bottomed glass or measuring cup for pressing
You don’t need any fancy gadgets. My most crucial piece of advice is to line your pan with parchment paper. I tried greasing the pan once, and while they came out, the chewy edges stuck fiercely, ruining my perfect squares. The parchment paper sling is your best friend. You’ll also want that flat-bottomed glass for pressing the base firmly and evenly—it creates a much more stable foundation than using your fingers. A simple fork is perfect for the mixing; you want to get everything evenly combined without overworking it.
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) and prepare my pan with that all-important parchment sling. Then, I melt the butter gently—either in a microwave in short bursts or in a small pot on the stove. In my mixing bowl, I combine the graham cracker crumbs and unsweetened coconut. I pour the warm, melted butter over the dry mixture and use my fork to combine it until it looks like damp, clumpy sand. This buttery crumble is the base. I pour about two-thirds of this mixture into the prepared pan and press it down firmly with my glass. This compact layer is what gives the bar its structure, so don’t be gentle here.
Now for the good stuff. In a separate bowl or right in the now-empty condensed milk can, I stir the vanilla extract into the entire can of sweetened condensed milk until it’s smooth. I pour this glorious, sticky-sweet liquid evenly over the pressed base. It’s tempting to pour it all in one spot, but take your time and drizzle it back and forth so it covers everything. Then, I take the remaining one-third of the crumb mixture and sprinkle it evenly over the top. I don’t press it down—this creates that wonderful, crisp, golden-brown topping as it bakes.(See the next page below to continue…)