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, Marshmallow and Coconut Bars
Makes 8 to 12
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.