It was one of those icy winter mornings in Newfoundland when the air nipped at your nose the moment you stepped outside. My husband was out shoveling snow, the grandkids were bundled up in blankets watching cartoons, and I was in the kitchen, determined to make something that would bring a bit of laughter and sweetness into the day. The name “Moose Farts” alone was enough to make everyone grin—because who can resist something that sounds so silly yet tastes so heavenly?
I first stumbled upon this recipe years ago during a community bake sale at our local church basement. The name caught my eye, and when I took a bite, I was hooked. It’s the kind of no-bake treat that feels nostalgic, comforting, and just mischievous enough to delight both kids and adults.
Every time I make them, the smell of butter and coconut reminds me of those lively bake-sale mornings, the chatter of neighbors, and the joy of swapping recipes scribbled on napkins.
These little bites are creamy, chewy, and rich, almost like fudge but with a more playful texture. They’re easy to make, store beautifully, and are always the first to disappear from the dessert tray. Whether it’s a family get-together or a quiet afternoon with a cup of tea, these sweet morsels have a way of making the moment special.
Short Description
These no-bake Moose Farts are rich, creamy coconut and graham cracker treats rolled into bite-size balls, coated in crumbs, and chilled to perfection. A simple, nostalgic Canadian sweet that’s indulgent yet incredibly easy to make.
Key Ingredients
- 1 can (14 oz / 300 ml) sweetened condensed milk
- ¼ cup melted butter
- 1 tsp vanilla extract
- 1½ cups dried shredded coconut
- 1½ cups graham cracker crumbs (plus extra for rolling)
- 1½ cups chocolate chips
Tools Needed
- Large mixing bowl
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Refrigerator space
Cooking Instructions
Step 1: Combine the Wet Ingredients
In a large mixing bowl, stir together the melted butter, sweetened condensed milk, and vanilla extract until the mixture is smooth and glossy.
Step 2: Add the Dry Ingredients
Fold in the graham cracker crumbs, shredded coconut, and chocolate chips. Mix well until everything is evenly coated and the texture becomes thick and sticky.
Step 3: Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for 1 hour. This helps firm up the mixture so it’s easier to roll.
Step 4: Shape the Balls
Once chilled, scoop out small portions (about 1¼-inch each) and roll them into balls. Keep them bite-sized—they’re rich enough that a little goes a long way.
Step 5: Coat and Chill Again
Roll each ball in additional graham cracker crumbs, coating them evenly. Arrange on a parchment-lined baking sheet and refrigerate again for 30–60 minutes until firm.
Step 6: Serve and Enjoy
Serve them chilled. Store in the refrigerator for up to a week or freeze for longer storage.
Tip: If the mixture feels too sticky to roll, chill it for an extra 15 minutes or lightly dust your hands with graham crumbs.
Why You’ll Love This Recipe
No-Bake Simplicity: Perfect for busy days when you want dessert without turning on the oven.
Rich and Creamy Flavor: The blend of sweetened milk, coconut, and chocolate gives a melt-in-your-mouth sweetness.
Fun to Make: Great for kids and grandkids to roll and coat—messy hands guaranteed!
Perfect for Any Occasion: Ideal for potlucks, holiday trays, or casual snacking.
Freezer-Friendly: Make ahead and store for when sweet cravings strike.
Mistakes to Avoid & Solutions
Mixture too runny? Add more graham cracker crumbs, a tablespoon at a time, until it firms up.
Too dry or crumbly? Mix in a tablespoon of condensed milk or melted butter to bring it back together.
Chocolate melting while mixing? Let the butter cool slightly before adding chocolate chips.
Sticky hands when rolling? Chill the mixture longer or coat your hands lightly in crumbs.
Balls not firming up? Give them extra fridge time or place them in the freezer for 10–15 minutes before serving.
Serving and Pairing Suggestions
Serve chilled on a dessert platter with hot coffee or tea.
Pair with creamy hot chocolate for a cozy winter treat.
Include them in cookie swaps or as part of a festive dessert board.
Present them in mini paper cups for easy handling at parties.
Storage and Reheating Tips
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze up to 3 months in a sealed container; let thaw in the fridge before serving.
Avoid Reheating: These are meant to be served chilled; reheating will make them melt and lose texture.
FAQs
1. What are Moose Farts, and where did they get their name?
They’re a classic Canadian no-bake treat made from condensed milk, coconut, and graham crackers. The funny name is part of their charm, it’s said to come from Newfoundland humor.
2. Can I use sweetened coconut instead of unsweetened?
Yes, but it’ll make the mixture sweeter. You can reduce the chocolate chips slightly to balance the flavor.
3. Can I substitute the graham crumbs?
You can use crushed digestive biscuits or vanilla wafers for a similar texture.
4. Do these need to stay refrigerated?
Yes, the condensed milk base softens at room temperature. Keep them cold for the best texture.
5. Can I make them ahead of time for parties?
Absolutely. These store beautifully and taste even better after a day in the fridge.
Tips & Tricks
Toast the coconut lightly for a nuttier, deeper flavor.
Use mini chocolate chips for easier mixing and even distribution.
Try shaping them with a small cookie scoop for uniform size.
Add a pinch of sea salt to enhance the chocolate and coconut flavors.
Serve them in colorful mini liners for an extra festive look.
Recipe Variations
Peanut Butter Moose Farts: Replace ½ cup of chocolate chips with peanut butter chips and add 2 tbsp of smooth peanut butter to the mix.
Mint Chocolate Version: Use mint extract instead of vanilla and swap in mint chocolate chips.
White Chocolate & Cranberry: Replace dark chocolate chips with white chocolate and stir in ½ cup of dried cranberries for a tart twist.
Nutty Delight: Add ½ cup of finely chopped almonds or pecans for extra crunch.
Espresso Fudge Flavor: Stir in 1 tsp instant espresso powder for a mocha-style bite.
Final Thoughts
The first time my grandkids heard me say “Moose Farts,” they burst into laughter so loud I nearly dropped the mixing bowl. But the moment they tasted them, the giggles turned into wide-eyed smiles. These little treats bring that perfect mix of sweetness, comfort, and humor—something we could all use more of in our lives.
They remind me of the heart of home cooking: simple ingredients, shared joy, and the power of food to connect generations. Whenever I roll these little golden bites, I can almost hear the chatter from our old community bake sales and smell the blend of coffee and coconut filling the hall.
Food doesn’t always need to be fancy to be meaningful. Sometimes, the best recipes are the ones that make you laugh before you even take a bite.
Moose Farts
Ingredients
- 1 can 14 oz / 300 ml sweetened condensed milk
- ¼ cup melted butter
- 1 tsp vanilla extract
- 1½ cups dried shredded coconut
- 1½ cups graham cracker crumbs plus extra for rolling
- 1½ cups chocolate chips
Instructions
- In a large bowl, mix melted butter, sweetened condensed milk, and vanilla until smooth.
- Stir in graham cracker crumbs, shredded coconut, and chocolate chips until thick and sticky.
- Cover and chill for an hour to firm up. Scoop small portions, about 1¼ inches, and roll into balls.
- Coat each one in extra graham crumbs and chill again for 30–60 minutes until set.
- Serve cold, keeping leftovers in the fridge for up to a week or in the freezer for longer.
