Guest Post: Treat Your Pals To Something Sweet For V-Day

This is a guest post from Johnie Gall of Dirtbag Darling.

While most high school students hurry off to the mall or soccer practice when the weekend hits, 16-year-old Izy Hossack escapes to the kitchen.  It’s there that the London-native bakes up creative culinary treats (photographing them with professional-grade skill) for her foodie-favorite blog, Top With Cinnamon. “I dedicate at least one day each weekend to blogging,” she explains. “Sunday is not called Sunday anymore—it’s ‘blog’ day!” Hossack created a special s’more bar recipe exclusively for us. “The coconut macaroon in these bars provides the perfect chewy base and it’s so easy to make,” she says. “I threw in a cheeky bit of white chocolate to the batter to boost the vanilla flavor and topped this layer with roasted banana, which helps to unite the other flavors. It adds a surprise dimension that everyone loves!” If you eat the entire pan by yourself, don’t say we didn’t warn you.

White Chocolate Coconut & Banana S’more Bars

1 ½ cups shredded coconut

1 tsp vanilla extract

1/8 tsp salt

2 egg whites

1/3 cup granulated sugar

1/3 cup white chocolate, chopped

2 large bananas

4 oz semisweet chocolate, chopped

2 cups mini marshmallows

1. Preheat your oven to 350 degrees. Line an 8-inch square tin with foil, then spray the foil with non-stick cooking spray or oil.

2. In a medium bowl, combine the coconut, vanilla, salt and egg whites. Stir in the chopped white chocolate and sugar.

3. Press into the lined tin.

4. Wrap the bananas in foil.

5. Place the foil-wrapped bananas and the coconut base into the oven separately. Bake for 25-30 minutes until the coconut base is golden brown and the bananas are dark and starting to seep a bit.

6. Immediately peel the bananas into a bowl and mash roughly with a fork.

7. Spread the mashed banana over the coconut base and sprinkle on the chopped chocolate.

8. Spread the chocolate evenly to cover the entire base and sprinkle with marshmallows.

9. Turn your broiler on and put the oven rack on the top third of the oven. Place the pan under the broiler for less than one minute, just until the marshmallows are toasted. Watch them closely!

10. Remove from the pan and peel away the foil. Cut s’mores bars into 12 or 16 squares. You could also make these s’mores over the barbecue by making the base in the oven ahead of time and roasting the remaining ingredients over the heat. Enjoy!

Healthy recipes from the BLDG 25 Blog!

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11 years ago

woooow we love this recipe!!


11 years ago

Fantastic guest post–how cool to be able to guest post here! These totally look free people-y and yummy–such a creative twist on s’mores. I recently bought some unsweetened coconut for the first time and want to put it on anything and everything–pancakes, cookies, cake….these… :)

11 years ago


11 years ago

THESE LOOK AWESOME!! I prefer eating chocolate with some fruit so these smores are perfect! I saw these on Izy’s blog and loved them! came by to see the recipe!

11 years ago

Just made these and they were amazing… except they look like crap because I couldn’t get them off the foil (Yes, I greased it like mad!)! The stuck to the foil like crazy. With that said, there will be a next time and I will attempt something else instead of foil. Maybe a silicone pan. or maybe even a pan made out of lard itself. SUPER sticky and gooey and so good!

11 years ago

These look awesome! One question, should the shredded coconut be unsweetened or sweetened?

10 years ago

I just made these squares, and although they turned out quite good, the crust is pretty soggy. It seemed that when I roasted the bananas in the oven they got a bit watery and then when I added them to the crust it absorbed some of the water.

Did anyone else have the same problem? Any tips or tricks?

10 years ago

Well – these were quite photogenic – but in reality this recipe was very disappointing. The crust was the only tasty thing about them, and yes, it was a little soggy.

They were difficult to remove from the foil (had to throw half away). Disclaimer – I didn’t use spray, I greased with butter.

It honestly wasn’t a good flavor.

Great photos and layout though – kudos.

10 years ago


10 years ago

Just made these, and I used a foil pie pan. I am just going to serve it like a pie instead of trying to take it off. So, far it isn’t stuck to the pan, but I just took it out of the oven. It smells yummy. I’m allergic to bananas, so I won’t be tasting it, but I hope it tastes as good as it looks and smells.

9 years ago

A friend made these and brought them over to share – my husband and I had 2 pieces each and I quickly put the rest in the freezer before we went back for more…. Which I did the very next day! These were also amazing frozen – sweet, chewy and oh! so! delicious!

9 years ago

This is perfect for our managers bake off @ work. I love the gluten free. I have an employee that can’t have any b
Glutents. I wanted to make a dessert she can have and share with everyone.

9 years ago

Made these smores bars last night. They came out awesome. The trick from them not falling apart when there cut is to allow them to cool down in the fridge. But overall they came out fantastic. And also use non stick Pam cooking spray. Do not use butter and also I used a disposal aluminum pan. I had no aluminum stuck to the bottom.

9 years ago

Made these as the recipe days and the bottom was just an awful mess to take out and cut, the bottom looks so good on the picture but it didn’t turn out as such. Good recipe but maybe don’t put foil in pan, spray the pan really good and bake right in pan.

7 years ago

sounds easy and good. Question??Should u let cool before peeling from foil or better while hot. Seems if u cool may let base firm up making it easier to pull away.. What do u think

7 years ago

This recipe was definitely delicious but look like an absolute pile of crap. The foil was the worst idea anyone has ever thought of.

Overall the recipe could use ALOT of tweaks to make it better. I am unsure how anyone even cut through the marshmallows without ripping it off the base?

6 years ago

My kids loved this recipe. I was using what I had left in the cupboards, and since I didn’t have enough coconut I put in 1 cup of coconut and added 1/2 a cup of natural peanut butter. It turned out delicious, and tasted even better after refrigerated. I baked the bars on parchment paper rather than using tin foil, and they came out nicely.

6 years ago

these are sooooooo good. i made these for my class the other week and they all asked for seconds!!! that is a definite recipe keep!!! it is an awesome idea to do a guest post. the internet can be awesome!!!