island in the sun

This lingering 30-degree weather makes me wish I lived in a tropical climate. Such warmth. Year-round warmth.


I say that now, but as someone who's known me for 25 years, I'm fairly certain that I'd find something to gripe about. That's just how I roll.

A few weeks ago, I was contacted by Oh! Nuts, a fabulous company offering everything from nuts (duh) to dried fruit to coffee and more. They were kind enough to send me some of their goods to sample and evaluate. I received some cherry rock candy and ice cream sundae malted milk balls, both of which made fantastic noshes. They also sent some cinnamon almonds (they know me without even knowing me!), dried apple slices (more on these items later), and macadamia nuts.


The macadamias are spectacular. First of all, they're massive. Gigantic. Gargantuan. Further, they're already shelled, salted, and roasted, so the work has already been done--all you have to do is chew!

I wanted to use a few of them in a dessert and, feeling a bit despondent about this weather, I had as close to an epiphany as I ever come--a tropical version of Hello Dollies. Instead of walnuts or pecans, I used the macadamias, and instead of chocolate chips, I went with white chocolate (I'm not sure what's island-like about white chocolate, but let's just go with it, okey-dokey?). I kept the coconut and tossed in some dried banana too, just to carry on with the tropical theme.


Unsurprisingly, they're delightful bars. Crunchy, salty, sweet, chocolate-ridden--could one ask for more?

Yes, one could. One could ask for a little warmth.

Aloha Dollies
1/2 cup butter, melted
1 1/2 cups chocolate graham cracker crumbs
1 cup white chocolate chips
1 cup sweetened shredded coconut
1 cup coarsely chopped macadamia nuts
1/2 cup dried banana pieces
1 14-ounce can sweetened condensed milk

Preheat oven to 325 degrees F.
Combine the melted butter and graham cracker crumbs and place in a 8x8" baking dish, patting the mixture down evenly with your hands. Sprinkle on the white chocolate chips, coconut, macadamia nuts, and banana pieces on top of the crumb mixture. Pour the sweetened condensed milk evenly over the entire mixture.
Bake for 25-30 minutes, or until the top is light brown. Let cool completely before slicing.