Protein Snickers Bars
by Jessie Daye
Ingredients
- 1 cup semi or dark chocolate melted
- 2 cups non-fat plain Chobani Greek yogurt *
- ⅓ cup PB Fit heaping scoop
- 1 tablespoon powdered sugar (or monk fruit or sweetener of choice)
- ** If you want a sweeter filling you can use vanilla Greek yogurt instead of plain. Use must use a thick Greek yogurt.
Method
- Melt your chocolate in the microwave at 30 second intervals, stirring in between, until completely melted. Pour the melted chocolate into a silicone mold or make chocolate puddles on a parchment lined baking sheet. Sprinkle with chopped salted peanuts and refrigerate.
- In a large bowl combine Greek yogurt, PB fit, and sweetener. Mix until well combined.
- Add a dollop of yogurt mixture to each chocolate puddle or smooth into your silicone mold. Freeze for 2-3 hours. Enjoy!
- Tips:These are made with yogurt so as they sit at room temperature the yogurt will soften just like ice cream. I allow them to sit for five minutes before I eat them. Store in the freezer until ready to enjoy.
Tried this recipe?
Let us know how it was!This post may contain affiliate links, please see our privacy policy for details.
Hi, I'm Jessie.
Mama to three girls and a lifelong creative who loves making everyday moments feel a little more special. Here, I share whimsical recipes, holiday inspiration, and creative projects designed to bring a little more joy to your day. I hope to inspire you to get creative, celebrate the little things, and make something beautiful. Welcome!
Let’s be friends!
Be the first to receive exclusive content and hear about my upcoming BOOK!
