Directions

Serving Size: 25

1. Preheat oven to 375°. Line an 8×8 pan with aluminum foil.
2. Crush up the graham crackers and mix with the sugar and melted butter. Press into the bottom of the pan in an even layer. Bake for 12-15 minutes until golden.
3. In a small saucepan over medium-low heat, melt chocolate chips. Add in the sweetened condensed milk and vanilla. Take off heat and mix in the protein powder and coconut oil.
4. Spread the chocolate mixture evenly on top of the graham cracker crust. The mixture will be very thick so do this slowly so the crust isn’t displaced.
5. Then, in another small saucepan melt the white chocolate chips over medium-low heat. Add in the rest of the can of the sweetened condensed milk and the marshmallow fluff. Don’t worry about being spot on with measurements for the marshmallow fluff.
6. Stir until smooth and pour immediately over the fudge layer.
7. Refrigerate overnight. The next day, pull the fudge out of the pan using the aluminum foil. Gently remove the fudge from the foil and cut into squares. Store in the refrigerator in an airtight container.