This is a guest post from Johnie Gall of Dirtbag Darling.
While most high school students hurry off to the mall or soccer practice when the weekend hits, 16-year-old Izy Hossack escapes to the kitchen. It’s there that the London-native bakes up creative culinary treats (photographing them with professional-grade skill) for her foodie-favorite blog, Top With Cinnamon. “I dedicate at least one day each weekend to blogging,” she explains. “Sunday is not called Sunday anymore—it’s ‘blog’ day!” Hossack created a special s’more bar recipe exclusively for us. “The coconut macaroon in these bars provides the perfect chewy base and it’s so easy to make,” she says. “I threw in a cheeky bit of white chocolate to the batter to boost the vanilla flavor and topped this layer with roasted banana, which helps to unite the other flavors. It adds a surprise dimension that everyone loves!” If you eat the entire pan by yourself, don’t say we didn’t warn you.
White Chocolate Coconut & Banana S’more Bars
1 ½ cups shredded coconut
1 tsp vanilla extract
1/8 tsp salt
2 egg whites
1/3 cup granulated sugar
1/3 cup white chocolate, chopped
2 large bananas
4 oz semisweet chocolate, chopped
2 cups mini marshmallows
1. Preheat your oven to 350 degrees. Line an 8-inch square tin with foil, then spray the foil with non-stick cooking spray or oil.
2. In a medium bowl, combine the coconut, vanilla, salt and egg whites. Stir in the chopped white chocolate and sugar.
3. Press into the lined tin.
4. Wrap the bananas in foil.
5. Place the foil-wrapped bananas and the coconut base into the oven separately. Bake for 25-30 minutes until the coconut base is golden brown and the bananas are dark and starting to seep a bit.
6. Immediately peel the bananas into a bowl and mash roughly with a fork.
7. Spread the mashed banana over the coconut base and sprinkle on the chopped chocolate.
8. Spread the chocolate evenly to cover the entire base and sprinkle with marshmallows.
9. Turn your broiler on and put the oven rack on the top third of the oven. Place the pan under the broiler for less than one minute, just until the marshmallows are toasted. Watch them closely!
10. Remove from the pan and peel away the foil. Cut s’mores bars into 12 or 16 squares. You could also make these s’mores over the barbecue by making the base in the oven ahead of time and roasting the remaining ingredients over the heat. Enjoy!
Healthy recipes from the BLDG 25 Blog!