S’mores Fudge
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours
- Yield: 24 1x
- Category: Dessert
Ingredients
Scale
- 3–4 graham crackers (broken into bite-sized pieces)
- 24–48 mini marshmallows
- 1 cup vegan dark chocolate
- 1 tsp coconut oil
- 3/4 cup creamy peanut butter
Instructions
- Place a small piece of graham cracker at the bottom of each cavity in a silicone ice cube tray. Add 1-2 mini marshmallows on top. Set aside.
- In a microwave-safe bowl, melt the dark chocolate with coconut oil in 30-second intervals, stirring until smooth. Mix in the peanut butter until well combined.
- Pour the chocolate mixture into each cavity of the ice cube tray, smoothing out the tops.
- Freeze for at least 4 hours until firm to the touch.
- Remove the fudge from the tray and enjoy!
Notes
- Silicone ice cube trays are recommended for easy removal. If unavailable, silicone cupcake liners are a great alternative.
- Customize the amount of graham crackers and mini marshmallows to your liking.
- Substitute any nut or seed butter if peanut butter is unavailable.
- Consider toasting the marshmallows before adding the chocolate for added flavor!
