The dream of these dream bars is: they can be made with whatever bits and pieces you have leftover in the cabinets. A bit of holiday candy or a handful of nuts and you are on your way. Here is what my nieces and I dreamed up, but feel free to swap out to your heart’s desire!
Makes 6 servings
½ 15 oz can Cream of Coconut
¼ cup sugar
½ cup Butter crackers
½ cup Cherrios
½ Hershey chocolate bar, broken into quarter sized pieces
¼ cup Pistachios
¼ cup Shredded Coconut
8 large spoonfuls Peanut butter
3/4 cup mini marshmallows
Preheat your oven to 350 and grease a 9.5” x 5” loaf pan.
In a small saucepan over a medium heat, bring the coconut cream and sugar to a boil, then reduce to medium-low heat until mixture thickens to a syrup-like state, 3-5 minutes. Remove from heat.
Using your hands, break butter crackers into small pieces. Combine with Cherrios in the bottom of a loaf pan and pat down with your hands to form an even layer.
Sprinkle the chocolate pieces, pistachios, and coconut atop the cracker-cereal layer. Dollop the peanut butter and scatter marshmallows evenly atop.
Pour the thickened coconut cream over surface of toppings in a zig-zag scheme.
Bake for 20-23 minutes, or until the marshmallows start to brown and coconut cream caramelizes.
Cool completely before slicing and serving.