Newfoundland Five Star Bars Recipe
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Andy Hay
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This Newfoundland Five Star Cookie Bars recipe is an absolute classic in my family! Every holiday season, my nan from Newfoundland would send a large and carefully packed parcel to Nova Scotia.
She’d fill it with all kinds of squares, cookies, and treats. These bars were always the first to go. Sweet, chewy, and topped with melted chocolate, they’re just as much about nostalgia as they are about flavor.
These five star bars are incredibly easy to make, with only 7 ingredients! Trust me—this straightforward recipe packs a serious flavor punch with minimal effort. These cookie bars are perfect for a potluck, a cozy movie night, or a treat with friends. They’re easy to make and incredibly delicious. If you haven’t tried them yet, they’re a must!
Ingredients:
- 2 cups cup graham cracker crumbs
- 2 cups unsweetened shredded coconut
- ¼ cup melted butter
- 1 can sweetened condensed milk
- 1 tsp Vanilla extract
- 3 Aero bars, chopped
- 1 pinch Flakey salt to finish
Instructions:
- Preheat oven to 350 and prepare an 9X9 inch baking pan with parchment paper.
- In a bowl mix together condensed milk, melted butter, and vanilla.
- In a separate bowl, mix together coconut, and graham cracker crumbs.
- Combine both mixtures together in one bowl and then fold into the prepared brownie pan. Using a spatula, press down to make sure the squares are evenly spread out right to the edges
- Bake in the oven for 20 minutes
- After 20 minutes, remove from the oven and sprinkle on the chopped Aero bar. Cover with a baking sheet for 5 minutes and then smear the chocolate across the top of the bars. Allow to fully cool and enjoy!!!
Breaking Down the Ingredients
Each ingredient adds something special. Together, they create the tasty graham cracker crust and creamy chocolate topping. This makes the 5 star bars unforgettable.
- Graham Cracker Crumbs: This forms the base of the graham cracker crust. Sweet and slightly nutty, these crumbs bring a subtle flavor that complements the richness of the condensed milk.
- Unsweetened shredded coconut helps balance the sweetness in this recipe. It adds flavor without being overpowering.
- Sweetened Condensed Milk: Creamy and sweet, sweetened condensed milk holds everything together. It gives these bars their soft chewiness.
- Melted Butter: Using unsalted butter ensures you can control the salt level. It also helps bind the crust and gives the bars their tender texture.
- Vanilla: Just a small amount of vanilla extract adds warmth and depth, enhancing the flavors without overwhelming them.
- Aero Bars: For an authentic Newfoundland experience, use Aero Bars for the chocolate layer. They’re light, airy texture melts beautifully. Milk chocolate chips work too if you’re in a pinch!
- Flaky Salt: A light sprinkle of salt on the melted chocolate balances the sweetness. It brings all the flavors together.
How to Make Newfoundland Five Star Cookie Bars
- Line a 9×9 inch baking pan with parchment paper, and cover the sides for easy removal. Preheat your oven to 350°F.
- In a medium-sized bowl, combine the sweetened condensed milk, melted butter, and vanilla. Stir until well mixed.
- In a larger bowl, mix the graham cracker crumbs and coconut. You can pulse graham crackers in a food processor to get the crumbs, but store-bought cracker crumbs work great too.
- Pour the wet mixture into the dry ingredients and mix until everything is well coated. Ensure that you cover each crumb in the condensed milk and butter mixture.
- Pour the mixture into the baking pan. Use a spatula to press it evenly into the corners and sides. A little bit of pressure here will ensure a nice, firm base once baked.
- Place the pan in the preheated oven and bake for 20 minutes. You’ll know it’s ready when the edges start turning golden.
- While the base is baking, chop up your Aero `Bars or milk chocolate chips. This is the chocolate topping, and the melted chocolate is key to these bars.
- After you bake the base, take it out of the oven and immediately sprinkle the chopped chocolate over the warm crust. Let it sit for about 5 minutes—the heat will melt the chocolate.
- Using a spatula, gently spread the melted chocolate evenly over the surface. Sprinkle a pinch of flaky salt on top for added flavor.
- Let the bars cool completely before cutting. This ensures the chocolate sets and makes slicing easier.
Why Aero Bars are the Best for Five Star Bars
Using Aero bars as the chocolate layer is the authentic choice for these Newfoundland five star bars. Their bubbly texture melts fast and spreads evenly.
This creates a smooth, creamy chocolate layer. It contrasts perfectly with the graham cracker crust. Plus, they bring a touch of nostalgia that only Aero can deliver.
If you can’t find Aero Bars, don’t worry! Milk chocolate chips work well, too—just be sure to add them immediately after baking so they melt nicely.
Tips for Perfect Five Star Bars
- Ensure that you cover every piece of graham cracker and coconut in the condensed milk mixture. This helps with even baking and flavor.
- Bake at the right temperature: Set your oven to 350°F for just the right amount of crunch on the crust without overcooking. Adjust the bake time as needed based on your oven.
- Cool completely: Before slicing, let the bars cool fully. This allows the chocolate to set and makes for clean cuts.
- Customizing the recipe: Feel free to put your own spin on these bars. You can use different types of chocolate, add nuts like pecans, or mix in a little brown sugar for extra depth.
Storing Your Newfoundland Five Star Cookie Bars
These bars keep well in an airtight container at room temperature for several days, or you can refrigerate them for longer shelf life. They’re great for meal prep, snacks, or treats anytime you need a bit of sweetness in your day.
These bars are the best comfort treat, ever. They’re perfect for adding a taste of tradition to any gathering and I know you’re going to love them!
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Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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These squares are friggin’ delicious! They’re addictive. And you can easily increase the count of Arrow Bars on top! I used four and next time I’ll use five.
Thanks so much, Joanne! Glad you enjoyed these so much.
Looks amazing! Could I substitute oats for the coconut as I don’t like coconut? Or maybe flour?
Hi Brenda, you can definitely swap the coconut — oats will work much better than flour.
Use the same amount of quick oats (not rolled/old-fashioned), and the texture will stay close to the original. Flour won’t work here since it would make the bars dense and pasty.
I tried this 2 years ago and now it’s on my repeat list, everyone loves it!
Love this, Judy! Thanks so much for keeping it on the repeat list.
Wondering if it would be good with oat flour instead of Graham wafer crumbs.
Hi Jean oat flour will work, but the texture will be different — a little softer and less firm than using graham crumbs. If you try it, start with the same amount and add a touch more if the mixture feels too wet. Still delicious, just not quite the classic crumbly bar!
So simple and so good. Used semi sweet choc chips for top layer which worked well. . Love the graham cracker and coconut base. super yum
Right? That base is such a winner! Semi-sweet chips on top sound perfect—so glad you enjoyed it!