It’s the night before the holiday cookie exchange, your oven is already spoken for, and you are exhausted, enter the Moose Fart. This no-bake holiday favorite is my secret weapon for filling cookie tins fast, with zero baking and minimal effort. These festive chocolate truffles are rich, chewy, and perfectly portable, making them ideal for last-minute holiday trays without breaking a sweat.
Made with sweetened condensed milk, graham cracker crumbs, shredded coconut, and chocolate chips, Chocolate Moose Farts are a classic Newfoundland confection passed down through generations. Whether you make them traditional with coconut or extra chocolaty with cocoa powder, these bite-size treats are easy, kid-friendly, and always a guaranteed crowd-pleaser, funny name included.
Jump to:
- Why You'll Love These Chocolate Moose Farts
- Ingredients for Chocolate Moose Farts
- How to Make Chocolate Moose Farts
- My Top Tips for Last-Minute Moose Farts
- Little Moments in the Kitchen
- Substitutions for Chocolate Moose Farts
- Variations on Chocolate Moose Farts
- Equipment for Making Chocolate Moose Farts
- Storage Tips for Chocolate Moose Farts
- Adam's Tip for Chocolate Moose Farts
- FAQ About Chocolate Moose Farts
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love These Chocolate Moose Farts
- No oven required, just mix and roll. These no-bake cookie balls come together in about 15 minutes of hands-on time, making them perfect when your oven is occupied or you're too exhausted to bake.
- The perfect last-minute cookie tray filler. These easy no-bake Christmas cookies look impressive, taste rich, and travel beautifully to cookie exchanges without falling apart.
- Soft, chewy, and irresistibly good. The combination of sweetened condensed milk, coconut, and graham crackers creates a texture that's somewhere between a cookie and a candy, and it's seriously addictive.
Ingredients for Chocolate Moose Farts
This classic Canadian no-bake treat uses simple pantry ingredients to create soft, chewy rolled dessert truffles that fill up a cookie tin fast.
What You'll Need
For the No-Bake Moose Farts:
- 1 can (14 ounces) sweetened condensed milk
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 ½ cups shredded sweetened coconut
- 1 ½ cups graham cracker crumbs (about 12 full graham crackers)
- 1 cup semi-sweet chocolate chips (or mini chocolate chips)
- ¼ cup unsweetened cocoa powder
For Rolling and Coating:
- 1 cup shredded sweetened coconut (for coating the outside)
- ½ cup graham cracker crumbs (for coating the outside)
Why These Ingredients Matter
Sweetened condensed milk is the secret to the soft, chewy texture. This thick, sweet milk creates a sticky base that holds everything together and gives these no-bake treats their signature soft center without any oven time.
Graham cracker crumbs add structure and flavor. They absorb the sweetened condensed milk and create a cookie-like texture that's not too soft and not too firm, just perfectly chewy for cookie tins.
Shredded coconut gives that classic Canadian texture. The coconut adds chewiness, flavor, and that traditional Newfoundland-style confection character that makes these moose farts travel so well to cookie exchanges.
How to Make Chocolate Moose Farts
Step-by-Step Directions
- Prepare your workspace for easy rolling. Line a baking sheet with parchment paper or wax paper. Set aside two small bowls, one with shredded coconut and one with graham cracker crumbs for rolling.
- Melt the butter and combine the wet base. In a large mixing bowl, melt the butter in the microwave. Add the sweetened condensed milk and vanilla extract, stirring until well blended and smooth.
- Add the dry ingredients to create the dough. Add the shredded coconut, graham cracker crumbs, chocolate chips, and cocoa powder to the sweetened condensed milk base. Stir with a wooden spoon or rubber spatula until everything is evenly combined and the mixture is thick and sticky.
- Chill the mixture for easier rolling. Cover the bowl and refrigerate for 15 to 20 minutes. This makes the mixture firm enough to roll into balls without sticking to your hands. This is the perfect time to clean up the kitchen or get your cookie tin ready.
- Roll the mixture into small balls. Using a small cookie scoop or tablespoon, scoop out portions of the mixture and roll them between your palms into 1-inch balls. The mixture will be slightly sticky, but that's normal for this refrigerator-set dessert.
- Coat the balls in coconut or graham crumbs. Roll half of the balls in the shredded coconut and the other half in graham cracker crumbs to coat the outside. This creates the festive look that makes your cookie tray look full and impressive.
- Place the coated balls on the prepared baking sheet. Arrange the rolled moose farts on the lined baking sheet, spacing them about an inch apart so they don't stick together.
- Refrigerate until firm and set. Place the baking sheet in the refrigerator for at least 1 hour, or until the moose farts are firm and set. They should hold their shape and feel slightly firm to the touch, perfect for packing in cookie tins.
- Store in an airtight container in the refrigerator. Once set, transfer the moose farts to an airtight container with layers separated by parchment paper. Keep them refrigerated until ready to pack or serve.
- Pack for your cookie exchange and relax. These no-bake treats travel beautifully and look impressive on any holiday cookie tray. You just saved yourself hours of baking without breaking a sweat!
Quick Tip: If the mixture is too sticky to roll, refrigerate it for another 10 minutes. If it's too dry and crumbly, add 1 to 2 tablespoons more sweetened condensed milk until it holds together.
My Top Tips for Last-Minute Moose Farts
- Make them bite-sized for the best texture. Keep the balls small (about 1 inch in diameter) so they're easy to eat in one or two bites and pack perfectly in cookie tins.
- Use fresh shredded coconut for the best texture. Sweetened shredded coconut works best because it's soft and moist. Unsweetened coconut can be too dry and doesn't create the same chewy texture that travels well.
- Mini chocolate chips distribute more evenly. If you use mini chocolate chips instead of regular-sized chips, you'll get chocolate in every bite instead of occasional chocolate pockets.
- Chill the mixture before rolling. Don't skip this step! It makes rolling so much easier and prevents the mixture from sticking to your hands, which is crucial when you're tired and in a hurry.
- Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
Little Moments in the Kitchen
The first time I made these was the night before a big cookie exchange, and I was completely exhausted. My oven was still occupied with the last batch of sugar cookies, and I realized I didn't have enough variety on my tray. I remembered hearing about these no-bake Canadian treats called Moose Farts and decided to give them a try. Adam came into the kitchen and asked what I was making. When I told him they were called "Moose Farts," he absolutely cracked up. "Mom, that's the funniest name for food I've ever heard! And you don't even have to bake them?"
We spent the next 15 minutes rolling little balls and coating them in coconut and graham crumbs. His hands got sticky and covered in coconut flakes, but he didn't care because he was laughing the whole time. After we chilled them and tried one, his eyes went wide. "Mom, these are SO good! They're like soft cookies but also kind of like candy. And you made them so fast!" The next day at the cookie exchange, everyone wanted to know what they were called, and when I told them "Moose Farts," the whole room laughed. Then everyone tried one and asked for the recipe. Grandma Viola tried one and smiled.
"Smart girl, making something that doesn't require the oven when you're exhausted. These are like little coconut chocolate truffles. Perfect for a holiday cookie tray when you need something fast and festive."
If you love easy no-bake treats, try our Chocolate Mousse Brownies. They're another crowd favorite.
Substitutions for Chocolate Moose Farts
- Shredded coconut: For moose farts without coconut, replace the coconut with an equal amount of finely chopped nuts (pecans, almonds, or walnuts) or use all graham cracker crumbs.
- Graham cracker crumbs: Swap with vanilla wafer crumbs, digestive biscuit crumbs, or crushed Oreos (without the filling) for different flavors.
- Chocolate chips: Use dark chocolate chips, white chocolate chips, or butterscotch chips for a different twist.
- Cocoa powder: For a lighter version, omit the cocoa powder and add ¼ cup more graham cracker crumbs for structure.
Variations on Chocolate Moose Farts
- Easy Chocolate Moose Farts: This is the classic recipe with cocoa powder mixed into the dough for rich chocolate flavor throughout every bite, perfect for last-minute cookie trays.
- Moose Farts Recipe with Coconut: Keep the traditional version by using both coconut in the dough and coconut for rolling, creating that signature chewy Newfoundland-style confection texture.
- Moose Farts Without Coconut: Replace all the coconut with finely chopped pecans or extra graham cracker crumbs for a nut-based version that's equally delicious and fills cookie tins fast.
- Christmas Moose Farts: Roll the balls in festive red and green sprinkles or crushed candy canes for a holiday cookie tray favorite that looks extra special without extra work.
- Alaskan Moose Farts: Add ½ cup mini marshmallows to the dough for a fun, chewy variation that's popular in Alaska and perfect when you need a quick cookie exchange filler.
If you're looking for more no-bake holiday treats, check out our Juicy Pineapple Heaven Cake. It's another easy favorite.
Equipment for Making Chocolate Moose Farts
- Large mixing bowl: For combining all the ingredients into a sticky, cohesive dough in about 5 minutes.
- Small cookie scoop or tablespoon: For portioning out evenly sized balls that look professional and uniform on cookie trays.
- Baking sheet lined with parchment paper: For holding the rolled balls while they chill and set in the refrigerator, no oven required.
- Small bowls for coatings: Makes it easy to roll the balls in coconut or graham crumbs without making a mess when you're tired.
- Airtight container or cookie tin: Essential for storing and transporting these refrigerator-set desserts to cookie exchanges.
Storage Tips for Chocolate Moose Farts
- Refrigerator: Store in an airtight container with layers separated by parchment paper for up to 2 weeks. They're best served cold straight from the refrigerator and travel beautifully to cookie exchanges.
- Freezer: Freeze in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator for a few hours before serving or packing in cookie tins.
- Make-ahead tip: These are perfect for making a week or two before the holidays. They actually taste better after a day or two in the refrigerator as the flavors meld together, and you can cross them off your to-do list early.
- Cookie exchange tip: Pack them in festive tins or boxes lined with parchment paper for easy baked Christmas gifts that everyone will love. They hold up perfectly during transport and don't crumble like traditional cookies.
For more make-ahead holiday treats, try our Caramel Apple Cheesecake Bars. They're another crowd pleaser.
Adam's Tip for Chocolate Moose Farts
"The name is the funniest part, but the best part is you don't have to turn on the oven. Mom made these when she was too tired to bake more cookies, and they turned out to be everyone's favorite!"
FAQ About Chocolate Moose Farts
What is the main ingredient in moose farts?
The main ingredient in moose farts is sweetened condensed milk, which creates the soft, chewy texture that holds everything together without any baking. This thick, sweet milk is combined with graham cracker crumbs, shredded coconut, chocolate chips, and cocoa powder to make these classic Canadian no-bake treats that are perfect for last-minute cookie trays when your oven is occupied.
Can you make moose farts without coconut?
Yes, you can make moose farts without coconut by replacing the coconut with finely chopped nuts like pecans, almonds, or walnuts, or by using extra graham cracker crumbs. The texture will be slightly different but still delicious. For coating the outside, use graham cracker crumbs or finely chopped nuts instead of coconut. Many people make this moose farts recipe no coconut version for family members with coconut allergies, and they still fill up cookie tins beautifully.
How long do moose farts last in the refrigerator?
Moose farts last up to 2 weeks in the refrigerator when stored in an airtight container with layers separated by parchment paper. They're a refrigerator-set dessert that needs to stay cold to maintain their shape and texture. You can also freeze them for up to 3 months in a freezer-safe container. They're perfect for making ahead when you know you'll be too exhausted to bake right before a cookie exchange.
Are moose farts Canadian or Alaskan?
Moose farts are traditionally a Canadian treat, specifically from Newfoundland. The Canadian moose farts recipe has been passed down through families for generations and is a classic Newfoundland-style confection. However, there's also an Alaskan version called Alaska no bake moose farts that sometimes includes mini marshmallows. Both versions are popular in North America, especially during the holidays when you need easy no-bake Christmas cookies to fill up cookie tins fast.
For another no-bake treat, check out these No-Bake Chocolate Coconut Cookies from Allrecipes. They're similar in style.
Conclusion
Here's to being the smartest baker in the room! I hope these easy, crowd-pleasing treats save your sanity during the holiday rush and make your cookie trays look full and festive.
These Chocolate Moose Farts are proof that you don't need hours of oven time to create something impressive. Sometimes the best cookie exchange contributions are the ones that take 15 minutes to throw together when you're exhausted. The combination of soft, chewy texture from the sweetened condensed milk, the coconut and graham crackers, and the chocolate throughout is just irresistible, and the funny name is half the fun. Try them for your next holiday cookie tray, and don't forget to tag me on social media with your reactions. For more stress-free holiday treats, check out our Mini Cheesecakes. Happy rolling, and enjoy every soft, chewy, hilariously named bite!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Chocolate Moose Farts:
recipe
Chocolate Moose Farts (No-Bake Holiday Treats)
Equipment
- 1 Large mixing bowl Big enough for sticky rolling dough
- 1 Rubber spatula Easier for thick mixture
- 1 Baking Sheet Line with parchment
- 1 Parchment paper Prevents sticking
- 1 Small cookie scoop Keeps sizes even
- 2 Small bowls For rolling coatings
- 1 Airtight container For storage
Ingredients
For the No-Bake Moose Fart
- 14 oz sweetened condensed milk Full can
- ¼ cup unsalted butter Melted
- 1 teaspoon vanilla extract Pure preferred
- 1 ½ cups shredded sweetened coconut
- 1 ½ cups graham cracker crumbs About 12 crackers
- 1 cup semi-sweet chocolate chips Mini or full
- ¼ cup unsweetened cocoa powder
For Rolling & Coatine
- 1 cup shredded sweetened coconut
- ½ cup graham cracker crumbs
Instructions
- I line the baking sheet with parchment and set out two little bowls, one with [shredded coconut] and one with [graham cracker crumbs]. This is Olivia’s favorite part because she gets to “decorate” later.
- In a large bowl, I stir together the [sweetened condensed milk], [melted butter], and [vanilla extract]. Olivia always sneaks a tiny taste from the spoon, our unofficial quality control.
- We mix in the [shredded coconut], [graham cracker crumbs], [chocolate chips], and [cocoa powder] until everything becomes thick and sticky. Olivia loves watching the colors swirl together.
- Cover the bowl and refrigerate for 15–20 minutes. This helps the dough firm up so little hands can roll without frustration.
- Using a small scoop, we roll the dough into 1-inch balls between our palms. Olivia calls them “tiny snowballs of chocolate.”
- Half get rolled in [shredded coconut] and half in [graham cracker crumbs]. This step always gets giggles, and crumbs everywhere.
- Place the coated balls onto the baking sheet and refrigerate for at least 1 hour until firm.
- Transfer to an airtight container and refrigerate until serving. Olivia insists they taste better cold, and I agree
Notes
- These are perfect for kids to help with, no oven, no stress.
- Store refrigerated for up to 2 weeks or freeze for 3 months.
- For a nut-free version, skip nuts completely.
- For extra chocolate, drizzle melted chocolate over the tops.
- These are a holiday tray lifesaver when you’re out of oven space.
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