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“This recipe will make you nostalgic for your s'more-and-campfire days.”
24hrs 25mins

Ingredients Nutrition


  1. Melt butter, carob chips and toffee bits together in the top part of a double boiler over low heat, stirring until smooth and melted.
  2. Place marshmallows and walnuts in a large bowl, stir in carob mixture while warm.
  3. Cut sheets of foil into rectangles, 5" wide. Lay coconut along the surface, covering 2/3 of the foil.
  4. Create a "roulade"-type effect by spreading a mixture on top of coconut and roll up. Divide mixture into four. Place 1/4 of mixture on the edge of foil and begin to roll. You will be covering the log with coconut.
  5. Refrigerate overnight.
  6. Before serving, unwrap foil and cut 1/2" slices while cold.
  7. Allow slices to warm to room temperature before serving.
  8. Variation: After you pour carob mixture over marshmallows, put entire mixture back in top pan of double boiler and allow it to melt together. Spray a pan with nonstick spray, then spoon out in mounds on cookie tin and let cool and refrigerate.
  9. Variation: Substitute 12-ounce bag of chocolate-and-peanut butter chips for the carob chips and toffee bits.

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