Oh no. Not the viral frozen protein s’mores. Not on this website, too.
I know, I know. But it had to be done. The internet pressure was real. So I did it. I caved and made them. But, in true form, I created a mini-batch recipe so we could enjoy them for one magical evening and then move on.
What can I say? I want a different dessert every night (and, let’s be honest, probably after lunch, too).
A word of warning: if you are the type of person who finds a favorite and sticks with it, I strongly advise you to 4x this recipe. You might get totally hooked, and I don’t want to be responsible for a frozen protein s’mores supply shortage in your house.
My husband, who’s not even a huge dessert fan, was mind-equals-blown with these. He claimed they are “the best dessert ever” and asked “why are they so good?”. I guess the answer is: s’mores to the dessert worlds are what snickers bars are to the candy world. They just cannot be beaten.
Sadly for him though, the in-house dessert chef has dessert ADHD. The bars were a one-night sensation and haven’t reappeared on our after-dinner table since. I’m sure they will again, just as soon as I get over whatever sweet treat I’m currently hyper-fixated on.
Until then, I hope you give this ridiculously easy recipe a try!
Mini-batch Viral Frozen Protein S’mores
Equipment
- small loaf pan or muffin pan
Ingredients
Wet ingredients
- 1/2 cup frozen whipped topping, gently thawed (48 g) I used coco whip
- 1 1/2 tbsp (plant-based) protein powder (10 g) I used Clean Simple Eats because that is what I had on hand
- 2 sheets graham crackers (30 g) vegan/gf if desired
- 1 1/2 tbsp chocolate chips (21 g) df if desired
Instructions
- Line your small loaf pan with parchment.
- Transfer your frozen whipped topping to a bowl to start gently thawing.
- Melt your chocolate in the microwave, in 30 sec increments and stirring in between until completely smooth.
- Layer one graham sheet in your pan. Top with melted chocolate. Refrigerate or freeze to set, only a few min.
- Stir your protein powder into your whipped topping. Top the chocolate with this and then add the other graham cracker, press down gently.
- Freeze your bars, 30 min – 1 hour until completely frozen again. Slice and enjoy!
Notes
- Here are the 3.75 x 5 inch pans I like to use for my mini-batch bar recipes. You can use any small pan and slice differently, or use muffin tins and make 4 single-serving cups.
- If you don’t have chocolate chips, you can also stir together 1 tbsp any nut/seed butter, 1/2 tbsp maple syrup, 1 tsp cocoa powder to make the chocolate layer. I actually followed this method in the photos above and I think it slices better.