Tropical White Chocolate S’mores


I know s’mores have gotten a little out of hand recently. S’mores pies, cakes, s’mores poptarts, brownies, s’mores pudding cups, you get my drift. But I honestly love coming up with twists on classics. Inspired by some marshmallows on sale at Sprouts, I came up with this tropical s’more. The marshmallows are by a brand called Smashmallow and the flavor I bought was pineapple coconut – a pineapple flavored marshmallow covered in toasted coconut. What better to go with pineapple and coconut than macadamia nut and white chocolate? I used white chocolate Ghirardelli squares and whipped up a quick macadamia nut shortbread. Gooey, charred pineapple coconut marshmallow + Crisp and buttery macadamia nut shortbread + melty white chocolate = Island heaven.



Macadamia Nut Shortbread

2 sticks butter

3/4 cup powdered sugar

2 cups flour

1/4 teaspoon salt

1/2 cup roasted and chopped macadamia nuts


Beat butter till light and fluffy, add powdered sugar and beat 1 to 2 more minutes.

Add flour and salt and mix till just combined. Add macadamia nuts. Flatten dough into a disc and wrap in plastic wrap. Refrigerate for two hours or overnight.

When ready to bake, preheat oven to 350 degrees. Remove dough from fridge and roll out into a large rectangle. Cut into desired size. I cut mine into 2×2 squares. Bake for 10 to 12 minutes. Cool.

To assemble: coconut pineapple marshmallows (I used smashmallow from Sprouts), Ghirardelli white chocolate squares

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