Toasted Coconut Smore Bark

I created this little bark recipe because apparently there aren't already enough ways to eat a smore.  I admit that I love smores very much, and I've passed this similarity down to my daughter.  I'm lucky that I have a gas stove so that I can pacify my daughters whim's when they roll around.  I of course have one too just so she isn't eating alone. It wouldn't be nice to let her eat by herself after all.  I'm a good mom like that.

The chocolate layer is first on the jelly roll pan, make sure to cover the pan with wax paper.  I only used one bag of chocolate above which is why it doesn't go to the edges of the pan. 

Once you've poured the marshmallow on top of the chocolate, sprinkle it with the graham cracker and coconut right away while it's still warm so it'll cling to the warm marshmallow. The heat from the marshmallow will also adhere to the chocolate. 

I decided to create my own version of a smore by changing it up a little and make it a bark and then fancied it up with some toasted coconut.  It's a winner for sure.  I find it best to serve the bark pieces on top of a graham cracker and then microwave it for about 8 seconds.  Now you have an ooey gooey marshmallow and it's easier to hold.

If you're not a fan of coconut feel free to leave it off or replace it with something else yummy that you enjoy.  I'm betting your favorite nuts or candies would be delicious.  If for some reason you feel like making the marshmallow from scratch isn't really your thing, I bet you could pour a bag of mini marshmallows over the top of the chocolate and toast it with a kitchen torch or maybe very quickly under a broiler (be careful with this option as you might get a melted chocolate mess).

I hope you enjoy it as much as my family has.  This would be a great little dessert to bring to a party, just sayin.

Toasted Coconut Smore Bark

Ingredients

• 2 (12 oz) packages milk or dark chocolate chips
• 1 recipe marshmallow (below)
• 2 cups sweetened coconut (toasted)
• 2 cups graham cracker pieces

Cooking Directions

1. Line an 11 1/2 x 17 inch jelly roll pan with wax paper, set aside.
2. Use a double boiler to melt the chocolate over a simmer. Immediately pour the chocolate into the prepared pan and spread around so you have an even layer of chocolate.
3. Refrigerate the chocolate for about 30 minutes.
4. In a large fry pan, toast the coconut over medium heat until golden brown, stirring constantly. Be careful as it can quickly burn.
5. Remove from the heat and put into another dish to stop the cooking process.
6. Use your hands to break up the graham crackers to desired size. Place in the same dish as the toasted coconut.
7. Pour the marshmallow (below) over the cooled chocolate and immediately top with the crushed graham cracker and toasted coconut.
8. Let sit for several hours or overnight to harden.
9. Use a sharp knife to cut squares.

Ina Garten Homemade Vanilla Marshmallows

Recipe from Ina Garten

Ingredients

• 3 packages unflavored gelatin
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 tsp salt
• 1 Tbsp vanilla extract

Cooking Directions

1. In the bowl of your stand mixer, combine 1/2 cup of cold water and the gelatin. Let sit while you make the syrup.
2. In a medium sauce pan combine 1/2 water with the sugar, salt and corn syrup.
3. Over medium heat dissolve the sugar, then turn the heat up and cook until the mixture reaches 240 degrees.
4. Slowly pour the hot syrup down the sides of the mixing bowl into the gelatin mixture.
5. Start the mixer on slow and slowly increase the speed until it is on high. Mix until the marshmallow has tripled in size and is very thick, about 10-15 minutes.
6. Generously dust a 9x12 inch non-metal baking dish with confectioners sugar.
7. Pour the marshmallow into the prepared dish and dust with additional confectioners sugar.  
8. Let sit overnight to harden. 
9. Turn the marshmallows out onto a board and cut into squares.