- ½ cup unsalted plant-based butter, softened (or olive oil)
- ¼ cup packed coconut sugar
- ¼ cup stevia or monk fruit sweetener
- 1 egg
- 1 teaspoon vanilla extract
- 1¼ cups whole wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon potassium chloride salt substitute (optional)
- 6 whole grain graham crackers, crushed into fine crumbs
- 2 dark chocolate bars, 7 ounces each (70% cocoa or higher)
- 1 jar sugar-free marshmallow cream, 7 ounces
- ½ cup natural peanut butter (no added sugar)
Directions:
1. Preheat the oven to 350 degrees. Line a square baking dish with parchment paper.
2. Beat the butter, coconut sugar, and natural sweetener until fluffy. Add the egg and vanilla and mix well. Add the flour, baking powder, and salt substitute. Stir in the graham cracker crumbs.
3. Press ⅔ of the dough into the bottom of the baking dish. Press the chocolate bars on top of the dough. They should make an even layer in an 8×8 pan. Melt the peanut butter for about 30 seconds in the microwave and drizzle it over the chocolate bars.
4. Spread the marshmallow cream over the chocolate and peanut butter.
5. Roll the remaining ⅓ dough onto the chocolate foil wrappers (or some other nonstick surface). When you’ve made an even square, gently peel it off and press it on top of the marshmallow cream.
6. Bake for 30 minutes or until golden brown on top. Let cool for best serving results (see notes).
1. Preheat the oven to 350 degrees. Line a square baking dish with parchment paper.
2. Beat the butter, coconut sugar, and natural sweetener until fluffy. Add the egg and vanilla and mix well. Add the flour, baking powder, and salt substitute. Stir in the graham cracker crumbs.
3. Press ⅔ of the dough into the bottom of the baking dish. Press the chocolate bars on top of the dough. They should make an even layer in an 8×8 pan. Melt the peanut butter for about 30 seconds in the microwave and drizzle it over the chocolate bars.
4. Spread the marshmallow cream over the chocolate and peanut butter.
5. Roll the remaining ⅓ dough onto the chocolate foil wrappers (or some other nonstick surface). When you’ve made an even square, gently peel it off and press it on top of the marshmallow cream.
6. Bake for 30 minutes or until golden brown on top. Let cool for best serving results (see notes).
