Recipe: Vinny's Grandma's Coconut-Almond-Cornflake Bars and Chocolate Ganache

VINNY'S GRANDMA'S COCONUT-ALMOND-CORNFLAKE BARS

1 cup sliced almonds
2 cups sweetened shredded coconut
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, cut into 1-inch pieces
8 cups mini marshmallows
8 cups cornflakes
Chocolate Ganache (optional, recipe follows)

Place almonds in a 9x13-inch baking dish and toast in a preheated 350-degree oven about 4 minutes, until fragrant and just starting to brown.

Stir in coconut and bake another 4 to 6 minutes, until it becomes golden and fragrant and almonds are a deeper brown. Transfer to a bowl to cool.

Place butter in same baking dish and set in oven. Once butter is melted, stir in marshmallows and bake, stirring occasionally, until completely melted, 4 to 6 minutes.

Stir in toasted coconut and almonds and cornflakes; spread evenly in pan. Refrigerate.

Once set, cut into 1 1/2- to 2-inch squares and serve (store in refrigerator up to 1 day).

VARIATION - CHOCOLATE-FROSTED BARS:

CHOCOLATE GANACHE

8 ounces finely chopped bittersweet chocolate (2 cups)
1/4 cup heavy (whipping) cream

Place chocolate in a small bowl; set aside.

Heat heavy cream in a small saucepan until it comes to a simmer. Pour cream over chocolate in the bowl and cover bowl with plastic wrap. Set aside 5 minutes and then stir to incorporate.

Spread ganache over uncut bars and refrigerate until set. Cut into squares and serve the same day.

Makes 2 dozen squares
Source: Two Dudes, One Pan: Maximum Flavor From a Minimalist Kitchen by Jon Shook and Vinny Dotolo