Need a great dessert or sweet snack to feed a crowd? A friend of mine passed me a version of a recipe which I tweaked to create these Chocolate-Coconut Toffee Bars. These remind me of a cross between S’mores and Hello Dolly bars, but these are a little less fattening. I used low-fat graham crackers as the base with a toffee layer topped with coconut, pecans and dark chocolate. They are so easy to make, and the kids loved them (especially for a study break snack).
School starts in one week so I (and we) are trying to brace ourselves or get fired up (depends which way I look at it). I have been thinking about healthy snacks since my daughter, Leigh, takes her lunch every day and goes to cheerleading straight from school. Also, my two boys, Alec and Zachary, are ravenous when they get home from school, and this recipe really fills them up. This trail mix is a cinch. I call it a “dump and stir”. It has a got a great variety of ingredients with protein, fiber and carbohydrates. They love eating it plain, adding milk to it or even stirring it into Greek yogurt. The only problem is: I have to control myself. Once I start eating it, I cannot stop.
I am so excited to share this recipe for Banana-Dark Chocolate Muffins. It’s a twist of my very popular banana bread recipe. What’s great about it besides the taste is that all of the ingredients can be combined in one bowl, and no mixer is needed. I use nonfat Greek yogurt which adds moisture and increases the protein. These muffins are amazing, and my kids went wild over them. I almost wasn’t able to take a picture of them before they ate them all. Enjoy these muffins for a wonderful breakfast treat, afternoon snack, lunch, or dinnertime dessert.