Nut Graham Fingers
Indulge in the irresistible charm of Nut Graham Fingers, an easy no-bake treat that’s perfect for any occasion. These delightful bars combine the crunch of finely crushed graham crackers and a medley of mixed nuts with the subtle sweetness of shredded coconut, bound together by creamy sweetened condensed milk and a hint of vanilla. Each finger is dipped in a velvety layer of dark chocolate, enhanced with a touch of coconut oil for a glossy finish, and optionally sprinkled with sea salt for a sophisticated flavor twist. With just 15 minutes of prep and no oven required, these bite-sized bars are a simple yet elegant dessert. Perfect for snacking, gifting, or as a party favorite, Nut Graham Fingers are a must-try for anyone who loves rich, chocolate-dipped delights!
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Recipe Information
Ingredients
- 2 cups Graham crackers, finely crushed
- 1 cup Mixed nuts, finely chopped
- 0.5 cup Unsweetened shredded coconut
- 0.75 cup Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 8 ounces Dark chocolate, chopped
- 1 tablespoon Coconut oil
- 0.25 teaspoon Sea salt (optional)
Instructions
In a large mixing bowl, combine the graham cracker crumbs, chopped nuts, and shredded coconut.
Add the sweetened condensed milk and vanilla extract to the dry ingredients. Mix until fully combined and the mixture resembles a sticky dough.
Line an 8x8-inch square pan with parchment paper. Transfer the mixture to the pan and press it down evenly with a spatula or your hands to form a level layer.
Place the pan in the refrigerator for 30 minutes to firm up the mixture.
While the base is chilling, melt the dark chocolate and coconut oil together in a heatproof bowl set over a pot of simmering water (double boiler method). Stir until smooth and glossy. Alternatively, microwave them in short intervals, stirring every 20 seconds.
Remove the chilled base from the refrigerator and cut it into finger-sized bars (about 3 inches long and 1 inch wide).
Dip each bar into the melted chocolate, ensuring it's fully coated. Let excess chocolate drip off, then place the bars on a sheet of parchment paper to set.
If desired, sprinkle a small pinch of sea salt over each bar while the chocolate is still wet.
Once all the bars are coated, refrigerate them for 15-20 minutes or until the chocolate is fully set.
Serve chilled or at room temperature. Store in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
4144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.3 g | 277% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 2157 mg | 94% | |
| Total Carbohydrate | 490.9 g | 179% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 247.6 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 968 mg | 74% | |
| Iron | 41.6 mg | 231% | |
| Potassium | 3535 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
