Recipe Ingredients
- 2 cups Cool Whip (thawed)
- 16 graham crackers, broken into bite-sized pieces
- 3 cups mini marshmallows
- 1 cup chocolate chips (semi-sweet or milk)
- 2 tablespoons coconut oil
Recipe Directions
- Preheat oven to 375°F.
- Spread the broken graham crackers evenly on a large parchment-lined baking sheet or oven-safe dish.
- Sprinkle the mini marshmallows generously over the graham crackers.
- Bake for 5-7 minutes, or until the marshmallows are golden brown and gooey. (Watch closely to prevent burning.)
- While the nachos bake, melt the chocolate chips and coconut oil together in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
- Remove the nachos from the oven, drizzle with warm chocolate sauce, and top with dollops of Cool Whip. Enjoy while warm and gooey!
