Ingredients
Units
Scale
- 2 boxes Nairn’s gluten-free Oat Grahams, (8 packs, 32 grahams, 11.28 ounces)
- 3 ounces dark chocolate
- 10 ounces vegan marshmallows, (I use Dandies mini marshmallows)
- 1/2 cup (8 tbsp) vegan butter, (I use Earth Balance)
Instructions
- Break up the oat grahams into small pieces (I just used my hands) and place in a bowl, set aside
- Melt the butter over medium heat in a large sauce pan
- Add the marhmallows and stir until they are melted and the butter is absorbed
- **NOTE: these marshmallows take a little bit longer to melt
- Turn the heat off, remove from heat and add the grahams. Stir to combine
- Lightly spray an 8in x 8in square baking dish with coconut oil
- Press the marshmallow graham mixture evenly into the glass dish
- **NOTE: I used a piece of parchment paper
- Chop your chocolate into chunks (not too large, not too small), then sprinkle over top of the treats and push them in (using your parchment paper piece) to make sure they stick
- Place the dish in the fridge and store remaining pieces in the fridge
- **NOTE: the chocolate will melt a little bit but will firm back up in the fridge
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 squares