Loading...

In the container of thawed dairy-free whipped topping, add the chunky peanut butter.

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.

Stir in the mini chocolate chips into the whipped topping and peanut butter mixture, distributing them evenly.

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.

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.

Pour the caramel-nut spread over the whipped topping layer. Spread it evenly to form the second layer.

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.

Place the assembled dessert into the freezer for at least 3 hours, or until completely firm and solid.

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.


In the container of thawed dairy-free whipped topping, add the chunky peanut butter.

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.

Stir in the mini chocolate chips into the whipped topping and peanut butter mixture, distributing them evenly.

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.

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.

Pour the caramel-nut spread over the whipped topping layer. Spread it evenly to form the second layer.

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.

Place the assembled dessert into the freezer for at least 3 hours, or until completely firm and solid.

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.
