Frozen S’mores Bars including a boost of protein and fresh raspberries and blueberries! This frozen healthy treat is a delicious way to hold onto summer. Easy to make and just 6 main ingredients.
This post is sponsored by California Giant Berry Farms. As always, all thoughts and opinions are my own. Thank you for supporting the brands that help Fit Mitten Kitchen bring you new recipes!
I’m a sucker for s’mores. And while we may be approaching fall, *technically* it’s still summer. (#longlivesummer to those who celebrate.) But besides that, it’s still going to be warm in most parts of the country for quite a while. And back-to-school season is in full swing. So that means we need various after school snacks and treats of all kinds, right? RIGHT.
So I made you some frozen s’mores bars, with a little protein boost (which is totally optional) plus a delicious berry swirl.
This recipe is very customizable – think gluten-free friendly (using certified gluten-free graham crackers), dairy-free (using cocowhip and dairy-free friendly chocolate) and can even be made vegan too. And you only need six ingredients!
Ingredient Notes:
- graham crackers — you need 18 squares. Don’t forget to grab gluten-free graham crackers as needed.
- whipped topping – use the Cocowhip for a vegan alternative. Truwhip or Cool Whip are fine too!
- protein powder – choose your favorite kind. It is optional, but offers a small boost of protein. If you’re looking to increase the protein even more, you could add in a serving of collagen peptides. I used this vanilla protein powder.
- berries – a mix of cooked down raspberries and blueberries = sweet berry swirl goodness.
- nut butter of choice + chocolate chips – mixing nut butter into the melted chocolate chips gives the chocolate a softer bite than going without. For a milder flavor, use cashew butter. Peanut butter, almond butter or sunflower seed butter work too.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Step-by-Step Instructions
PREP: Make sure your graham crackers are cut into squares if not already. Line an 8×8 pan with parchment paper and gather the rest of your ingredients. Tip: keep the whipped topping in the fridge until you’re ready for that step.
MAKE BERRY COMPOTE : In a small skillet over medium heat, cook down raspberries and blueberries until juices release and berries are soft, mashing occasionally. Transfer to heat proof bowl place in the freezer to cool quickly. (Image 1)
MELT CHOCOLATE CHIPS: Add the chocolate chips to a microwave safe bowl and microwave on half power in 30-40 second increments, stirring in between. Once chocolate chips are almost melted, add in peanut butter and microwave again for another 20-30 seconds. Stir mixture until completely smooth. You can pop this in the fridge to cool a little. (Image 2)
START ASSEMBLY: Once everything is cooled, line an 8×8 pan with parchment paper and line the bottom with 9 graham cracker squares. Pour chocolate over top of the graham crackers, spreading in an even layer. Pop this in the fridge while you mix together the whipped topping. (Image 3 & 4)
MIX PROTEIN IN WHIPPED TOPPING: Slowly stir in the protein powder a little bit at the time, directly into the whipped topping container. (Image 5)
FINISH ASSEMBLY: Take the pan out from the fridge and add on the whipped topping. Next, start spooning on the berry compote in dollops, and swirl the surface with butter knife. Tip: make sure to not dip knife too deep, or you’ll get into the chocolate layer. Add the rest of your graham crackers, cover and freeze for 4 hours. (Image 6, 7, 8)
Berry Shopping Tips
Here are some tips when shopping at the store for California Giant berries:
Make sure to look for firm berries and be on the lookout for any smushed berries or extra moisture at the bottom of the container. Raspberries should be bright in color and firm. Blueberries should be plump and smooth skinned.
STORING TIP: Raspberries are best kept unwashed until you’re ready to use them. Blueberries can be washed in a vinegar-water mixture (1:2 ratio) but make sure they are completely dry before storing.
If you make this frozen s’mores recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Frozen Smore’s Bars
Ingredients
- ½ cup fresh raspberries
- ½ cup fresh blueberries
- 18 graham cracker squares
- ¾ cup quality dark chocolate chips
- 3 tablespoons cashew butter, or another kind
- 9 ounce container whipped topping
- 1 serving vanilla protein powder, choose your favorite
Instructions
- Prepare graham crackers into squares if not already.
- Make compote: In a small skillet over medium heat, cook down raspberries and blueberries until juices release and berries are soft, mashing occasionally. Transfer to heat proof bowl place in the freezer to cool quickly.
- Melt the chocolate chips: While the berries are cooking down, add the chocolate chips to a microwave safe bowl. Microwave on half power in 30-40 second increments, stirring in between. Once chocolate chips are almost melted, add in peanut butter and microwave again for another 20-30 seconds. Stir mixture until completely smooth. Set aside to cool.
- Start assembly: Once everything is cooled, line an 8×8 pan with parchment paper and line the bottom with 9 graham cracker squares. Pour chocolate over top of the graham crackers, spreading in an even layer. Pop this in the fridge while you mix together the whipped topping.
- Add protein powder to whipped topping container. Fold in slowly so you don’t spill the protein powder. Tip: this saves another dish, but you can also mix together in a larger bowl if you need more space.
- Finish assembly: Take pan out from fridge and add whipped topping, spreading evenly. Spoon on berry mixture in dollops and swirl the surface with butter knife. Tip: make sure to not dip knife too deep, or you’ll get into the chocolate layer. Add the rest of your graham crackers, cover and freeze for 4 hours. Let the pan rest at room temperature for 5 minutes before slicing into squares.
Storing Directions
Store the bars in the freezer in an airtight container, with parchment paper between layers so they don’t stick together. Use within 2 weeks.
Let the bars thaw at room temperature for 5 minutes before enjoying. But note; the whipped topping layer does thaw fairly quickly, so don’t let them sit out too long.
Recipe FAQs
What protein powder works best in this recipe?
Vanilla whey or plant based protein will give you the best flavor addition. But you can use your favorite. I used beef protein isolate, linked in the post.
Can I use frozen berries instead of fresh?
Yes, since you’re cooking down the berries you can safely use frozen. Just make sure you cook the berries long enough for the juices to release and thicken.
How can I make this recipe for those with dietary restrictions?
Use Cocowhip and vegan chocolate chips for a dairy-free and vegan friendly recipe, and gluten free graham crackers as well.
Would other berries work for this recipe?
Yes you can use a mix of all berries for the compote.
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