Ingredients
Scale
- 2 cups lily’s dark chocolate chips
- 1 cup creamy peanut butter
- 4 cups vegan My Dandies miniature marshmallows
- 3/4 cup roasted peanuts
- 1 tbsp coconut oil
Instructions
- Grease a 9 x 9 inch pan.
- Heat chocolate chips, coconut oil, and peanut butter over very low heat in a medium saucepan until chips are completely melted. You can also place in a microwave safe bowl and heat for 1 minute, stirring every 15 seconds. Remove from heat. Stir in marshmallows and peanuts.
- Pour into prepared pan. Wrap and place in the refrigerator to cool for 30 minutes. Cut and Enjoy!
Notes
Try and avoid any dry natural peanut butter or almond butter
For a smooth top like mine simply melt chocolate and peanut butter together and pour over the top.
- Prep Time: 10 minutes
Nutrition
- Serving Size: 1