Ingredients
- 3/4 cup Dark Chocolate Chips
- 2 tsp Coconut Oil
- 3 - 4 Tbsp Graham Cracker Crumbs *
- 1/2 cup Homemade Marshmallow Fluff
- 2 Tbsp Creamy Peanut Butter
Instructions
- Melt chocolate and coconut oil in 30 second intervals until melted
- Pour into silicone muffin liners, spread across the sides, and place in the freezer for a few minutes to harden
- Then, layer on crushed graham crackers. I used simple mills sweet thins
- Then layer on marshmallow fluff** and place in the freezer for 10min + (this allows the fluff to firm up some so it doesn't mix with the PB)
- Then layer on creamy / drippy peanut butter (melt it a bit with a tsp coconut oil if it's not easily spreadable)
- Then layer on more chocolate and top with more graham cracker crumbs
- Place in the freezer for 30min +
- Enjoy!
- They can get a little messy, but it's so worth it!!
Notes
You can omit the PB layer to make them just s'mores this filled 9 muffin size liners, but I'd say 1/2 is a serving size since they are large I recommend using my homemade marshmallow fluff since it's MUCH cleaner ingredients than the traditional fluff you'll see on the shelves. You can even make It sugar free with granular monkfruit in place of organic cane sugar or honey