2 sleeves of graham crackers - 1 sleeve ground into crumbs 1 sleeve leave whole
2 bananas
2 cups mini marshmallows
1 cup chocolate chips
6 tbsp dairy free butter
4 tbsp peanut butter
1/2 cup brown sugar
1/2 cup almond milk
1/2 tsp baking soda
2 scoops Designer Protein Soy Angel Cake
In a parchment lined 13x9 pan, layer down 1 sleeve of graham crackers in one layer. Layer down your banana slices next, then your mini marshmallows and chocolate chips! Now comes the magic. Melt 6 tbsp vegan butter + 4 tbsp peanut butter. Stir in 1.5 cups graham cracker crumbs (the finer the better!!), 1/2 cup brown sugar, 1/2 cup almond milk and 1/2 tsp baking soda. Don’t forget to add 2 scoops of @designerprotein soy!!👏🏼 Pour this mixture on top of your marshmallows & such and then bake at 350°F for about 16-18 minutes - basically until it looks like a cookie top! Let cool completely then cut and serve!
