Born out of necessity. Em loves a classic butterscotch chip square but the only vegan chips in our pantry are chocolate. And wouldn’t those church squares also be improved with a little crunch?
Ingredients
- 1/2 cup vegan butter
- 1 cup smooth peanut butter
- 1.5 cups chocolate chips
- 1 bag of dandies mini Marshmallows (Confession: I’ve also made these by quartering the large marshmallows with scissors)
- About 200g graham crackers, broken up (One box of Kinnikinnick S’moreables Graham Crackers)
Directions
Line a baking dish with parchment paper, 9 by 9 square or 7 by 12 both work well. Or grease a glass dish if you’re already well into melting the chocolate and you forgot that you’re out of parchment.
Using a double boiler or a large metal or glass bowl over simmering water, melt the chocolate chips, butter and peanut butter.
Leaving the bowl on the heat, mix in the marshmallows and let them soften for 5 minutes.
Then crush the crackers into chunks and fold those in as well.
Pour your mixture into your prepared dish, let cool for 10 minutes then put it in the fridge to finish cooling.
Cut into squares and enjoy! I keep these in the fridge, they also freeze pretty well if you somehow take more than a few days to eat them.
I’m sure you could also cook this in the microwave if you melted things in short bursts.
Measuring Up 