Toffee Coconut Chocolate Bars

Crust:

1 1/4 cups all-purpose flour

1 cup old-fashioned oats

2 cups flaked coconut

1/2 tsp salt

3/4 cup brown sugar

1 cup butter softened

1 egg lightly beaten

12 oz semi-sweet chocolate chips

Filling:

1 (14 oz) can sweetened condensed milk

1/4 cup Corn Syrup

8 oz toffee bits

Preheat oven to 350F.

Line a 13x9” pan with parchment of spray with cooking spray. 

Combine flour, oats, coconut, and brown sugar in the bowl of a stand mixer and mix to combine. 

Add butter and mix until a crumbly dough forms. Add egg and continue mixing well. Stir in chocolate chips.

Reserve 1-1/2 cups of dough for topping. Press remaining dough into the baking dish.

Bake 10 minutes.

While that is baking, Combine condensed milk and corn syrup in a small bowl. 

When the crust is done, remove from the oven and pour evenly over hot crust. Sprinkle with toffee bits. Top evenly with reserved crust mixture.

Bake 25 to 30 minutes until golden brown. Cool and cut into bars

Creamy Parmesan Italian Sausage Ditalini Soup

Ingredients:

1 lb Italian sausage (mild or spicy, depending on preference)

1 tbsp olive oil

1 small onion, diced

3 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

1 can (14.5 oz) diced tomatoes, drained

1 cup ditalini pasta (or small pasta of choice)

2 cups fresh spinach, chopped

1/2 cup grated Parmesan cheese (plus extra for garnish)

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

In a large pot, warm the olive oil over medium heat.

Add the Italian sausage and cook until it is browned, breaking it into small pieces while it cooks.

Once done, remove from the pot and set aside.

In the same pot, introduce the diced onion and minced garlic.

Sauté for 2-3 minutes, allowing them to soften and release their aroma.

Pour in the chicken broth and bring the mixture to a simmer.

Stir in the drained diced tomatoes and the cooked sausage.

Add the ditalini pasta and cook according to the package instructions, which typically takes about 8-10 minutes. Add the Cream and Spinach. Stir in the heavy cream, grated Parmesan cheese, and chopped spinach.

Allow the soup to simmer for an additional 2-3 minutes, or until the spinach wilts and the soup becomes creamy.

Adjust seasoning with salt and black pepper to your liking.