GLUTEN-FREE CHOCOLATE PEANUT BUTTER FROZEN YOGURT DESSERT BARS
With a crunch Rice Chex crust and creamy peanut butter and chocolate filling, these gluten-free bars are easy to make and impossible to resist.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h35m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
- In small bowl, mix melted butter and honey; set aside. Coarsely crush cereal. In medium bowl, mix cereal, 1/2 cup salted peanuts and 1/4 cup miniature chocolate chips. Add butter mixture; stir to thoroughly coat. Press mixture firmly in bottom of pan. Bake 10 minutes; remove to cooling rack 15 minutes. Place in freezer about 10 minutes or until chilled.
- Meanwhile, in small microwavable bowl, mix 1/4 cup peanut butter and 1/4 cup miniature chocolate chips. Microwave uncovered on High 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 Toppings.
- Freeze completely, about 4 hours. Remove from freezer 10 minutes before cutting.
Nutrition Facts : Calories 330, Carbohydrate 29 g, Cholesterol 15 mg, Fat 2, Fiber 2 g, Protein 14 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 12 g, TransFat 0 g
FROZEN CHOCOLATE MINT DESSERT
"This is adapted from my great-aunt's recipe for grasshopper pie. It came about by accident, as I put in too much mint extract. To cut the mint taste with something gooey and chocolaty, I ended up flipping the whole pie upside-down on top of a brownie crust." Sarah Newman - Brooklyn Center, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the brownie mix, egg whites, applesauce and vanilla. Spread into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a Dutch oven, combine cocoa and milk. Cook and stir over medium heat until cocoa is dissolved. Stir in marshmallows until melted. Remove from the heat; stir in extract. Cool completely., Fold in whipped topping. Spread over brownies. Sprinkle with cookie crumbs. Cover and freeze for at least 8 hours. Remove from the freezer 10 minutes before serving.
Nutrition Facts :
FROZEN CHOCOLATE DESSERT
Such a simple name for such a fabulous dessert. I got this recipe from the cook at a conference center near Seattle where I had been attending a meeting. This is a bona fide winner.
Provided by Mary Leverington
Categories Pie
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Bring corn syrup and water to a boil.
- Remove from heat and stir in chocolate chips and vanilla.
- (Reserve 2 tablespoons to decorate the top later if you wish.) Cool.
- Break up chocolate wafers with your fingers and pulverize in the blender.
- Melt butter and mix well with the crushed wafers in a small bowl.
- Press into an 8" pie plate.
- With an electric mixer, beat cream until stiff.
- Add condensed milk and cooled chocolate mixture.
- Beat mixture until stiff.
- Stir in nuts with a rubber spatula.
- Pour into prepared pie shell.
- Freeze.
GLUTEN-FREE CHOCOLATE PEANUT BUTTER FROZEN YOGURT DESSERT BARS
This frozen dessert using Yoplait® Greek yogurt was created by Brianne Izzo, Blogger at cupcakesandkalechips.com.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
- In small bowl, mix melted butter and honey; set aside. Coarsely crush cereal. In medium bowl, mix cereal, 1/2 cup salted peanuts and 1/4 cup miniature chocolate chips. Add butter mixture; stir to thoroughly coat. Press mixture firmly in bottom of pan. Bake 10 minutes; remove to cooling rack 15 minutes. Place in freezer about 10 minutes or until chilled.
- Meanwhile, in small microwavable bowl, mix 1/4 cup peanut butter and 1/4 cup miniature chocolate chips. Microwave uncovered on High 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 Toppings.
- Freeze completely, about 4 hours. Remove from freezer 10 minutes before cutting.
FROZEN NOUGAT AND CHOCOLATE DESSERT
Provided by Marcella Hazan
Categories Milk/Cream Chocolate Dairy Egg Dessert Freeze/Chill Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Yield: About 8 portions
Number Of Ingredients 8
Steps:
- 1. Use a sturdy chopping knife to cut the nougat into small pieces, then grind it to a granular consistency in the food processor.
- 2. Separate the eggs, keeping only four of the whites.
- 3. Pour the yolks into a mixing bowl, adding all the sugar. Whip them until they form a foamy mass.
- 4. In another bowl, preferably a chilled steel one, whip the cream until it is quite stiff.
- 5. Add the whipped cream, the chocolate bits, the rum, and 1 1/4 cup of the ground nougat to the beaten egg yolks, mixing well to distribute all the ingredients uniformly.
- 6. In a clean bowl, whip the four reserved egg whites together with a pinch of salt until they form stiff peaks. Fold them gently into the egg yolk, cream, chocolate, and nougat batter.
- 7. Sprinkle the remaining pulverized nougat on the inside of the 2-quart bowl and over it pour the dessert's batter. Pull a sheet of plastic film tightly over the bowl and place it in the freezer. It is ready to be served the following day, but it will keep, as I have done, a full week.
- 8. When ready to serve, take the bowl from the freezer and remove the plastic film. Choose a plate with a lip whose inner diameter fits comfortably over the opening of the bowl. Soak a dishtowel in very hot water and wrap it around the bowl. Slide the blade of a long, thin knife inside the bowl to loosen the dessert from its sides. Set the plate upside down over the bowl, hold the bowl and plate firmly together, and give them a good shake. You will feel the dessert come away from the bowl and drop onto the serving plate.
FROZEN CINNAMON-CHOCOLATE DESSERT
Chill out with this scrumptious ice-cream pie!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 8
Number Of Ingredients 7
Steps:
- In small bowl, mix cookie crumbs and butter. Press in bottom of ungreased 8-inch springform pan. Freeze 10 minutes.
- Spoon ice cream onto crumb crust; smooth top. Cover and freeze about 2 hours or until firm.
- In 1-quart saucepan, heat whipping cream, sugar and chocolate to boiling over medium heat, stirring constantly. Boil and stir about 30 seconds or until chocolate is melted; remove from heat. Stir in cinnamon. Continue stirring 3 to 4 minutes or until thoroughly mixed, glossy and slightly thickened.
- Remove dessert from freezer 15 minutes before serving. Run metal spatula along side of dessert to loosen; remove side of pan. Serve dessert with warm or cool sauce. Store dessert covered in freezer.
Nutrition Facts : Calories 360, Carbohydrate 35 g, Cholesterol 65 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 23 g, TransFat 1 g
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