Go Back
Print

S’mores Fudge

Course Dessert
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours
Servings 24

Ingredients

  • 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!