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.
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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