Nutella Coconut S’Mores Bars
I am SO excited to introduce you to my friend Cathy. You might know her better as ShowFood Chef. I FINALLY had the pleasure of meeting Cathy and Mr. Show Food Chef last year when they were in North Cacalacky. – She’s even sweeter in person than I could have imagined. We share a mutual love for all things Italian including Nutella. I was tickled when Cathy said she’d whip something up to share with us. I will be making this STAT!- Paula
There’s a cool trend in “food land” of adding flavors, fruits and toppings to S’mores. So, I gave it a try with Nutella and Coconut.
It was a giant success, but a very sloppy, gooey success. Inspired by a photo of marshmallow squares by Joy The Baker, the ease of cutting and serving my Nutella Coconut S’more Bars was born – and gone in a few minutes.
These pictures are of my third pan of these wonder-bars. My son’s friends (who are my unofficial taste-testers) assumed I wanted them to taste-test the whole 16 bars, I guess.
Then, I took a platter of them to a catered brunch (cutting them into mini-bites) and was lucky to retrieve my platter in one piece. I think someone even took the pretty paper liner just to eat the crumbs. Now, that is a compliment, right?
These are so simple to make, the crust is just pressed in and the oven is not used very long. I kept them in an air-tight container with parchment between layers for a few days and they were still so delicious. Don’t keep them in the refrigerator because the marshmallow will weep (they are so emotional, haha) with droplets from getting too moist.
It has been a pleasure to create something Nutella-icious for BellaNutella. I hope you’ll let me know if you make these, eat these and share these. I’d be lying if I said I wasn’t eating one right now, too.
Recipe: Nutella Coconut S’more Bars
1 cup Graham Cracker Crumbs
1 cup All Purpose Flour
1/4 teaspoon Salt
1/2 cup Butter (melted)
1/3 cup Sugar
1 egg yolk
1/2 cup (or more) Nutella
1/4 cup Shredded Coconut
3 cups Small Marshmallows
1) In a bowl, Whisk together the Graham Cracker Crumbs,Flour and salt.
2) In another bowl, whisk the butter, sugar and vanilla together. Then whisk in the egg.
3) Add the dry mixture to the wet mixture and stir to blend.
4) Turn out into a buttered 8×8 inch baking dish that has been lined with parchment and up the sides. Using your fingers, press into an even crust on the bottom of the dish. *tip- use a cupcake wrapper for easy even pressing.
5) Bake in a preheated 350F oven on the middle rack for about 10-12 minutes. Remove and allow to cool for just a few minutes.
6) Drop dollops of the Nutella on the warm crust and gently spread as the Nutella gets soft. Be careful to not tear the crust. Be patient and allow the Nutella to soften just a little.
7) Sprinkle half of the Coconut on top of the Nutella layer. Then cover with small marshmallows.
8) Bake at 350F for about 5 minutes until the marshmallows are soft. Remove from the oven and tap the marshmallows with a large spoon, just enough to form a nice delicious gooey covering.
9) Sprinkle the rest of the Coconut on top of the marshmallows. Return to the oven, but now turn it to Broil. Stay. Watch. Allow the Marshmallows to brown and the Coconut to brown, and then remove. (This will only take a couple minutes and when it starts, it happens fast. Allow to cool before slicing in squares.)
*TIP – wet your knife now and then between slicing to help make even cuts without the marshmallow sticking to the blade.
Store in an air-tight container for a couple days. Don’t put in the refrigerator because the moisture will make the marshmallows goopy.