Description

Snickers Protein Frozen S’mores are a delicious and refreshing frozen dessert featuring a high-protein, dairy-free, gluten-free graham cracker base layered with fluffy whipped topping and a nut butter ‘caramel’ sauce. Perfect as a snack or dessert, they combine indulgent flavors with nutritious ingredients.

Ingredients

Units Scale

Protein graham crackers (optional! Feel free to use store bought)

1 cup oat flour
1/4 cup almond flour
46 grams bone broth protein powder *see notes*
1/4 cup melted coconut oil or butter
1/4 cup coconut sugar or granulated sweetener
1 tsp vanilla extract & pinch of sea salt
1/4 tsp baking soda
1 tbsp milk of choice, if needed

Assembling Frozen S’mores

graham crackers (or simple mills cookies, etc).
1 container So Delicious coconut whip topping (or similar cool whip/true whip)
1 tsp vanilla extract
2 scoops of your favorite protein powder OR powdered peanut butter (i like vanilla or salted caramel) *I used plant-based protein. See notes!
3 tbsp peanut butter (or almond butter, etc.)
handful of chocolate chips

Peanut butter “caramel”

1/3 cup peanut butter
2 tbsp maple syrup or honey
1 tbsp melted coconut oil
pinch of sea salt
handful of chopped peanuts (optional! or you can use crunchy peanut butter)

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Instructions

If making graham crackers Preheat oven to 350F. Mix together all of the graham cracker ingredients until well combined. Roll it out onto a piece of parchment paper, to form a thin rectangle.
Use pizza cutters to score graham cracker shapes into the dough, but don’t separate them.
Bake for 10-12 minutes until golden. Let cool completely (at least an hour) before breaking them up into crackers. To speed things up, once the pan is cool enough to touch, you can store the crackers in the fridge or freezer to have them firm up quicker.
Frozen S’mores Line a small 8×8 dish with parchment paper. Add a layer of graham crackers to the bottom of it.
Open the tub of whipped topping and whisk in the protein powder and peanut butter. Fold in the chocolate chips last. Then spread the topping over the bottom layer of graham crackers.
In a small bowl, mix together the “caramel” ingredients until smooth. Pour this over the whipped topping, spreading it out evenly. You can tilt the pan to help disperse it evenly! Place graham crackers gently over top of the caramel layer.
Place the bars in the freezer overnight, or for at least 3-4 hours. The longer they chill, the better. Use a serrated knife to slice them into bars and enjoy!
Store in an air-tight container in the freezer!

Notes

*Protein in graham crackers: My Paleo Valley Bone broth protein worked best here. They turned out perfectly crunchy! You can use plant-based protein but they may turn out slightly drier and crumblier, so if you DO follow these instructions – use a pizza slicer to cut the dough into graham cracker shapes (without separating them – leave as a rectangle). Bake, then let cool until the pan is cool enough to go in the freezer. Then pop it in the freezer for an hour or so before breaking them up.