Snickers Protein S'mores
Snickers Protein S'mores
Ingredients
- 1 pint dairy-free whipped topping, thawed, from a tub
- 1/2 cup chunky peanut butter
- 1/4 cup mini chocolate chips
- 1/2 cup caramel-nut spread, thick and chunky
- 8 gluten-free graham crackers
Instructions
- 1
In the container of thawed dairy-free whipped topping, add the chunky peanut butter.
⏱️ 2 min
- 2
Thoroughly mix the peanut butter into the whipped topping using a spoon or spatula until it's well combined and forms a uniform, light brown, creamy mixture.
⏱️ 5 min
- 3
Stir in the mini chocolate chips into the whipped topping and peanut butter mixture, distributing them evenly.
⏱️ 2 min
- 4
Line a loaf pan with parchment paper, ensuring the paper extends over the edges of the pan. This will help in easily removing the frozen dessert.
⏱️ 3 min
- 5
Spoon the whipped topping, peanut butter, and chocolate chip mixture into the prepared loaf pan. Use a spatula to spread it out evenly to create a smooth, flat layer.
⏱️ 3 min
- 6
Pour the caramel-nut spread over the whipped topping layer. Spread it evenly to form the second layer.
⏱️ 3 min
- 7
Place the gluten-free graham crackers on top of the caramel-nut layer, covering the entire surface. Gently press the crackers down into the spread.
⏱️ 2 min
- 8
Place the assembled dessert into the freezer for at least 3 hours, or until completely firm and solid.
⏱️ 180 min
- 9
Once completely frozen, use the overhanging parchment paper to lift the entire block out of the loaf pan. Place it on a cutting board and cut into individual square portions for serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Snickers Protein S'mores
- 1 pint dairy-free whipped topping, thawed, from a tub
- 1/2 cup chunky peanut butter
- 1/4 cup mini chocolate chips
- 1/2 cup caramel-nut spread, thick and chunky
- 8 gluten-free graham crackers
Instructions
- 1
In the container of thawed dairy-free whipped topping, add the chunky peanut butter.
⏱️ 2 min - 2
Thoroughly mix the peanut butter into the whipped topping using a spoon or spatula until it's well combined and forms a uniform, light brown, creamy mixture.
⏱️ 5 min - 3
Stir in the mini chocolate chips into the whipped topping and peanut butter mixture, distributing them evenly.
⏱️ 2 min - 4
Line a loaf pan with parchment paper, ensuring the paper extends over the edges of the pan. This will help in easily removing the frozen dessert.
⏱️ 3 min - 5
Spoon the whipped topping, peanut butter, and chocolate chip mixture into the prepared loaf pan. Use a spatula to spread it out evenly to create a smooth, flat layer.
⏱️ 3 min - 6
Pour the caramel-nut spread over the whipped topping layer. Spread it evenly to form the second layer.
⏱️ 3 min - 7
Place the gluten-free graham crackers on top of the caramel-nut layer, covering the entire surface. Gently press the crackers down into the spread.
⏱️ 2 min - 8
Place the assembled dessert into the freezer for at least 3 hours, or until completely firm and solid.
⏱️ 180 min - 9
Once completely frozen, use the overhanging parchment paper to lift the entire block out of the loaf pan. Place it on a cutting board and cut into individual square portions for serving.
⏱️ 5 min