Chocolate Peanut Butter Frozen Yogurt Bars

By srumbel

I love texture with my frozen desserts, but I also wanted to keep it gluten free, and have a nice sweet & salty balance. So the base is a Rice Chex and peanut crust, covered with frozen vanilla yogurt and peanut buttery chocolate swirls, and topped with more peanuts and chocolate chips for crunch. I was living a dream and making heaven in a pan…

from cupcakesandkalechips.com

A sweet & salty crust covered with a layer of vanilla frozen yogurt with peanut buttery chocolate swirls, and topped with chocolate chips and peanuts.
Author: Brianne @ Cupcakes & Kale Chips
Recipe type: Dessert
Serves: 9

Ingredients

• Crust:
• 2 1/2 cups Rice Chex® cereal, coarsely crushed
• 1/2 cup salted peanuts
• 1/4 cup mini chocolate chips
• 1/4 cup butter, melted
• 2 tablespoons honey
• Filling:
• 6 containers (5.3 oz each) Yoplait® Greek vanilla yogurt
• 1/4 cup peanut butter
• 1/4 cup mini chocolate chips
• Topping:
• 2 tablespoons mini chocolate chips
• 2 tablespoons salted peanut, coarsely chopped

Preparation

Step 1

Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
In small bowl, mix melted butter and honey; set aside. In medium bowl, combine cereal, ½ cup salted peanuts and ¼ cup mini chips. Add butter mixture; stir to thoroughly coat. Press mixture firmly into bottom of pan. Bake 10 minutes; remove to cooling rack for 15 minutes. Place in freezer 10 minutes or until chilled.
Meanwhile, in small microwave-safe bowl combine ¼ cup peanut butter and ¼ cup mini chips. Microwave on HIGH for 30 to 45 seconds, stirring every 15 seconds until smooth. Set aside to cool.
Remove crust from freezer. Spoon yogurt over crust; spread evenly. Spoon peanut butter mixture in small dollops over yogurt. Using knife, swirl peanut butter mixture into yogurt. Sprinkle with topping ingredients.
Freeze for 4 hours or until completely frozen. Remove from freezer 10 minutes before cutting.