This is how I thirst trapped an Indian summer, you’re welcome.🔥
Basically I got Mother Nature all hot and bothered… which worked out perfectly for Chicago, an epic week of 70s.
So I’m suddenly feeling like our new (only has been a month.. still feels fresh) gigantic yard needs a boss fire pit.
They are probably on sale now too?
It is November and all… so SUGGESTIONS?! Stores? Brands? Deals?
Send me a winner and I may just send you back PEANUT BUTTER PROTEIN SMORES BARS …🍫
✔️High Protein
✔️Egg Free
✔️Zero Gluten
NOTE: This Indian summer thirst trap may work as an actual thirst trap… testing in progress.
Channeling major bring back summer vibes with these tasty layered cookie bars! They will immediately leave you wanting s’MORE to say the least. Filled with wholesome ingredients, high protein, egg free and gluten free- but still keeping the traditional flavors of chocolate and marshmallow for one amazing bite!
| Prep Time | 10 min |
| Cook Time | 20 min |
| Servings |
bars
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Ingredients
- 1/4 cup Peanut Butter creamy
- 1/4 cup Coconut Oil melted
- 1/4 cup Sugar Free Sweetner
- 1/2 cup Ripe Banana mashed
- 1 cup almond flour
- 1/2 cup Peanutbutter Protein Powder
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 Chocolate Bar
- 1/2 cup Mini Marshmallows
Ingredients
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Instructions
- Preheat oven to 350 degrees.
- Lightly spray a 8x8 baking dish.
- Stir together coconut oil and peanut butter.
- Mix in mashed banana.
- In a large bowl, whisk together flour, graham cracker crumbs, baking powder, and salt.
- Mix wet mixture into dry mix until we’ll combined.
- Divide dough in half.
- Press half of the dough into an even layer on the bottom of the prepared baking pan. Place pieces of the chocolate bar in rows on the dough then fill in the gaps with mini marshmallows.
- Place remaining dough on the top layer.
- Bake for 20-25 minutes or until lightly browned.
- Allow bars to cool completely then cut into bars!