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“Un-Fall” Dessert: Jam, Marshmallow and Coconut Bars

2010 October 12

Don’t you love when you toss a few ingredients together and hit a food homerun? (Maybe I shouldn’t use a baseball reference with the Twin’s loss.) Does it make it better when it’s a dessert? Does a bear…that’s enough.

I think so and did just that last week.

Not to be misleading, I found a recipe on Donna Hay’s site but once I measured out the ingredients (something I sometimes take for granted when baking), knew this recipe was a bust.

Does her name make you want to create a song or say completely idiotic things like hey, hey, Donna Hay? Gee, I’m full of questions.

Anywho, instead of stopping me in my dessert tracks, I started grabbing a few other things from the cabinet and made this…behold jam, marshmallow and coconut bars.

Very good, very “un-fall” but it’s been warm here. When you taste them, you won’t care. There are a total of 8 ingredients (one being water), most likely already in your cabinet or fridge, so if you do care, I think that will help you get over it.

Jam, Marshmallows, and Coconut Bars

Jam, Marshmallow and Coconut Bars
Makes 8 to 12
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Ingredients:
½ cup sugar
2 cups all-purpose flour
1 stick (8 tbsp) unsalted butter, room temperature
2 to 3 tbsp water
1 cup jam (raspberry, strawberry, your choice)
14 to 20 large marshmallows (enough to cover entire jam topping)
1 ½ cups shredded coconut
1 egg white

Preheat the oven to 375F. Place the sugar, flour and butter in a bowl, mix until slightly combined then add the water 1 tablespoon at a time, until the dough clumps together in your hand. This will most likely take 2 to 3 tablespoons of water. Press into a greased square pan lined with parchment paper and bake for 20 minutes or until slightly golden. Cool. Meanwhile, in a bowl, mix the coconut and egg white. Set aside.

Once the base is cool, spread the jam over the top. Top the jam with the marshmallows and then the coconut mixture. Bake for 20 to 25 minutes, until marshmallows are toasted and melted and the coconut is toasted as well. Cool (although it’s best when slightly warm) and lift, with the parchment paper, out of the dish to cut and serve.

7 Responses leave one →
  1. October 12, 2010

    Out of the park! What a delicious concoction. My husband adores all things marshmallow, so I’m going to try to make this for him very very soon. And I love the ease of using jam…you get that great fruit flavor without having to cut a bunch of fresh produce up. Delicious!

  2. Apres Ski permalink
    October 13, 2010

    AWESOME! Can’t wait to try these this weekend!!! YUMMY!

  3. October 14, 2010

    I was intrigued when it seemed you made what is a classic NZ (and Aussie dish if Donna Hay has a recipe) with marshmallows – very cool! But actually I think if you’d tried the other recipe you would have found it was good too. It looks like one that I’ve made many times, that we call Louise Cake in NZ. If you google Louise Cake you might find some good recipes for it. The ‘Edmonds’ recipe is one that we use here in NZ a lot. But I think I want to try your version with marshmallows as well!

    • October 15, 2010

      I’m so glad you told me about these desserts! They look great. I googled Louise cake and will be making that soon. Yum!

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