Line the bottom of a 9-inch-square baking pan with parchment paper, leaving an overhand on two sides. Place graham crackers in the bottom of the pan, cutting them to fit as necessary.
Heat 1/3 cup of the cream in a small saucepan until it barely begins to simmer; remove from heat. Add the chopped chocolate and stir until the chocolate is melted and mixture is smooth. Spread the chocolate mixture evenly over the graham crackers. Freeze for 10 minutes.
Meanwhile, using an electric mixer, beat the egg whites in a large bowl until frothy. Gradually add the sugar and beat until stiff, glossy peaks form; set aside. In a separate large bowl, using the electric mixer (no need to clean the beaters), beat the cream of coconut and remaining cup of cream until stiff peaks form. Fold the egg whites into the coconut-cream mixture until fully incorporated.
Spread the coconut mixture evenly over the chilled chocolate and freeze covered, for at least 6 hours or up to 2 days. When ready to serve, use the parchment overhangs to lift and transfer the s'more to a cutting board. Cut into 32 bars and top with shaved chocolate, if desired.
Nutritional Information: Each bar equals 173 calories, 12g fat (8g saturated fat), 27mg cholesterol, 51mg sodium, 2g protein, 16g carbohydrates, 1g fiber.
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|Serving Size: 1 Serving (16g)|
|Recipe Makes: 32 Servings|
|Calories from Fat: 25 (45%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 27.7mg||1 %|
|Potassium 35mg||1 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 7.2g|
|Protein 0.9g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 55
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