Nougat base:

3 cups marshmallows 

2 tbsp dairy free butter 

1 cup chocolate chips 

Peanut layer:

3/4 cup salted peanuts 

Caramel layer:

1/2 cup peanut butter 

1 tbsp dairy free butter 

3 tbsp maple syrup 

1/8 tsp salt 

1/2 tsp maple syrup 

1 scoop Designer Protein Soy Angel Cake Protein

Chocolate layer:

1 cup chocolate chips, melted

In a large Pyrex, add nougat base ingredients. Melt in 30 second increments, stirring between, until ingredients come together smoothly. Work quickly to pour into parchment lined loaf pan.

Add peanut layer.

Make caramel by adding peanut butter and dairy free butter to a bowl and again microwaving for about 30 seconds, until you can stir it to melt together. Add the rest of the caramel ingredients and stir rapidly to fully combine. Pour over peanuts. 

Freeze for 1+ hours, then top with melted chocolate. Freeze for an additional 10 minutes to set everything, and then slice and enjoy!