Here is a yummy variation on a recipe I got from a friend, Linda F. The addition of the paraffin (which is how they do the chocolate covered bananas or my old favorite, Dairy Queen butterscotch dipped cones!) makes it stay firmer. This can be purchased in the canning section of your favorite grocery store.
Carob Bars
1 cup carob powder
⅓ cup powdered sugar
1 ⅓ cup coconut oil
2 tablespoons vanilla
2 tablespoons Roma
3 tablespoons paraffin, shaved into curls
This recipe works great for coating things like ice cream sandwiches or nuts for trail mix, but works best when you first make it. Carob tends to not remelt very nicely.
1. Blend dry ingredients until very smooth.
2. Melt coconut oil and paraffin wax on the stovetop. When it's liquid, remove from heat and stir in remaining ingredients.
3. Cover a cookie sheet with wax paper or parchment paper and spread mixture smoothly over it.
4. Allow to cool and harden (freezing to speed this process is fine). Break into chunks and use as you would candy bars (s'mores, chips in cookies, etc.).
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