Frozen Peanut Butter Protein S’mores
Turn a campfire classic into a cool, creamy delight with these Frozen Peanut Butter Protein S'mores. Crisp graham crackers are layered with rich chocolate and a fluffy whipped peanut butter protein filling for a peanut butter twist on the viral frozen s'mores. Made with just six ingredients, they're an easy vegan dessert you'll want to make all summer long.
PREP TIME
10 minutes
COOK TIME
—
INGREDIENTS
6
Serves: 9
Ingredients
- 999 Graham Crackers, full sheets, broken in half (18 squares)
- 1 cup1 cup1 cup Dark Chocolate Chips, I used dairy-free
- 0.333 cup0.333 cup0.333 cup Almond Milk, or other dairy-free milk
- 9 oz9 oz9 oz Coconut Whipped Topping, thawed (I used So Delicious CocoWhip)
- 0.5 cup0.5 cup0.5 cup Vanilla Protein Powder, Plant Based, about 2 servings' worth or 60g
- 0.25 cup0.25 cup0.25 cup Creamy Peanut Butter, natural recommended
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Line an 8×8-inch baking dish with parchment paper, leaving some overhang to make the bars easier to lift out later.
- Arrange half of the graham cracker squares in a single layer on the bottom of the dish, placing them flat side up.
- Add the chocolate chips to a small microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth. Alternatively, melt on the stovetop over low heat, stirring frequently. Add the dairy-free milk and stir until smooth and glossy. Don't let it sit too long or it'll thicken and become harder to spread.
- Pour the chocolate mixture over the graham crackers and spread in an even layer almost to the edges, using a rubber spatula or the back of a spoon. Place in the freezer for about 15 minutes to firm up.
- In a large mixing bowl, combine the whipped topping, protein powder, and peanut butter. Stir until smooth and no clumps remain.
- Remove the baking dish from the freezer and gently spread the peanut butter mixture over the chocolate layer.
- Arrange the remaining graham crackers over the filling, leaving a little bit of space in between for easier slicing. Press down lightly to help them stick.
- Cover and place in the freezer for at least 3 hours, or until firm.
- Once frozen, remove it from the freezer and lift it out of the baking dish using the parchment paper. Slice into squares with a large, sharp knife and enjoy immediately. Store any leftovers in an airtight container in the freezer.
Notes
- Tip: Frozen s’mores need to freeze for at least 3 hours to become firm enough to slice and enjoy, or overnight for a solid, ice cream-like texture. If you pull them out too soon, you won't get clean cuts and they'll likely be a mess.
- To serve: Let bars sit at room temperature for 5–10 minutes if too firm to bite into straight from the freezer.
- Storage: Store in an airtight container in the freezer for up to 1 month, with parchment between layers to prevent sticking.
Add a Note
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About This Recipe
Show nutritional information
Dairy Free Desserts Egg Free Nightshade Free Other Pescetarian Shellfish Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 279 |
| Fat: | 18 g |
| Carbohydrates: | 18 g |
| Protein: | 14 g |
| Cholesterol: | 0 g |
| Sodium: | 159 mg |
| Fiber: | 5 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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