Sweet Treats Made Easy: A Delicious Twist on Classic Candy Bars

Inspiration Behind the Recipe

Living with diabetes has led us to explore healthier sweet options, and dark chocolate has become a staple in our household. One day, we craved a candy bar, so we rummaged through our pantry and whipped up this tasty treat. The result was a delightful combination of flavors that brought back fond memories of chocolate-covered frozen bananas from our childhood.

Customizable Ingredients

This recipe is more of an art than a science, so feel free to modify the amounts and flavors to your liking. You can substitute gummy candies for the coconut or experiment with different types of nuts and chocolate to create your perfect combination.

Easy-to-Make Recipe

Gather Your Ingredients

• 1 package of flattened bananas
• 12 oz. of semi-sweet, bittersweet, or dark chocolate morsels (72% or higher cacao)
• 1/2 cup of chopped macadamia nuts
• 1/2 cup of shaved, dried coconut (unsweetened)

Let’s Get Started!

Step 1: Prepare the Banana Base

Preheat your oven or toaster oven to 350°F. Line a baking tray with wax or parchment paper. Arrange the flattened bananas side by side, slightly overlapping, to create a rectangular base.

Step 2: Toast the Coconut and Nuts

Mix the chopped macadamia nuts with the shaved dried coconut. Spread the mixture on a separate baking sheet lined with aluminum foil and place it in the oven. Stir frequently and keep a close eye on the coconut, as it can quickly turn golden brown. Remove and cool completely.

Step 3: Melt the Chocolate

Melt the chocolate in a Pyrex or glass bowl in 15-second intervals on high in the microwave, stirring between heatings until smooth. Whisk rapidly for about 15 seconds after heating to achieve a glossy finish. Spread the melted chocolate onto the banana base.

Step 4: Add the Toppings

Sprinkle the toasted coconut and nut mixture on top of the melted chocolate. Refrigerate for at least 1 hour before cutting into squares and serving. Enjoy your delicious homemade candy bars for up to a week when stored in the fridge!