PEANUT BUTTER S’MORES DIP
SERVES 8 PORTIONS
9 oz. (255 g) vegan chocolate chips
3/4 cup (195 g) creamy peanut butter
10 oz. (28 g) large vegan marshmallows
2 tbsp. (20 g) crushed roasted peanuts
1/2 tsp. coarse salt
8 oz. (220 g) gluten-free vegan graham crackers
NUTRITIONAL VALUES
Calories: 486kcal
Fat: 29.4g (9g S.Fat)
Carbs: 49g
Protein: 10.7g
Sugar: 28.3g
Sodium: 448mg
METHOD
Preheat the grill or oven to 400oF (200oC) and have ready an 8-inch (20 cm) cast-iron skillet.
Spread the chocolate chips in the bottom of the skillet and dollop the peanut butter on top. Cover the marshmallows with the chocolate chips and peanut butter. Grill or bake for 11 to 13 minutes, or until the marshmallow tops are golden and the chocolate is melted.
Sprinkle the top of the dip with the peanuts and salt. Serve with graham crackers while still warm.
Spread the chocolate chips in the bottom of the skillet and dollop the peanut butter on top. Cover the marshmallows with the chocolate chips and peanut butter. Grill or bake for 11 to 13 minutes, or until the marshmallow tops are golden and the chocolate is melted.
Sprinkle the top of the dip with the peanuts and salt. Serve with graham crackers while still warm.
