Snickers is my absolute favourite. I mean whoever thought to combine chunky peanuts with chocolate is a genius, as is the person who thought to freeze yogurt in a sheet and call it yogurt bark. Did you know I love yogurt too? I could just eat a whole sharing pot in one sitting (I mean sometimes I do) I love the lightness, creaminess and texture of it, and of course I love using it in desserts too.
This bark is a tribute to my love of both snickers and yogurt; it’s so easy to whip up and I just love that I can keep it in the freezer and grab a bit whenever I fancy. It doesn’t require defrosting as it’s thin enough that you can eat it easily from frozen, so need to wait around with a spoon like with tubs of ice cream.
It’s a real crowd pleaser too, which is good because once it’s out the freezer it does need to be eaten fairly quickly! But that never seems to be a problem in our house!
You can substitute different nuts for peanuts if you like, the nut butter adds to the lovely creamy texture but cashew or almond would be delicious too.
- 1 3/4 cups yogurt (I like coconut)
- 2 tbsp pure maple syrup
- 1/4 cup peanut butter
- 3/4 cup peanuts
- Chocolate, to drizzle
Begin by placing the peanuts on a lined baking tray and roasting at 180C for 15 minutes until they start to go golden on top. Allow them to cool, then in a bowl mix together the yogurt, maple syrup and peanut butter.
Add 1/2 a cup of the roasted peanuts to this mixture and then spoon it onto a lined baking tray, spread it out and freeze for four hours or until solid.
Melt your chocolate by breaking it into chunks and placing it in a bowl over a saucepan with an inch of water in on a low heat, stirring gently. Drizzle this over the frozen bark, popping the remaining peanuts on top too.
Once the chocolate is set, break into pieces and enjoy! Store in the freezer for upto two months.
Love, Mrs H xx