A fudgy bite full of yummy goodies.
Ingredients
- 1½ cups (168 g, or about 12 cookies) Enjoy Life Snickerdoodle cookies or Double Chocolate Brownie cookies, crumbled into pieces
- 1¼cups (63 g) safe miniature marshmallows
- ¼ cup (34 g) salted sunflower seed or (57 g) pumpkin seed kernels
- 2 cups (350 g) Enjoy Life semi-sweet chocolate chips
- 2 tablespoons (25 g) Spectrum Organic Shortening
- 3⁄4 cup (90 g) powdered sugar
- 2 to 3 tablespoons (30 to 45 ml) rice milk or safe milk alternative
How to Make It
- In a large bowl, combine cookie crumbs, marshmallows, and seeds. Set aside.
- Place chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring at each interval, until melted. Stir until smooth. Add in the shortening and stir until melted and mixture cools down a bit, but is still easy to stir. When mixture has cooled slightly, stir in the powdered sugar and rice milk. Mixture will thicken like fudge.
- Add chocolate mixture to the cookie mixture. Stir briefly until well coated.
- Line and grease a 9-inch (23-cm) baking pan with aluminum foil or nonstick parchment paper. Pour the batter into the pan. Spread evenly to cover the bottom of the pan. Place in the refrigerator to chill until set.
- Gently pull the foil or nonstick parchment paper ends up and remove chocolate block to a flat surface. Use a sharp knife to cut into small squares.