Frozen Snack Bars Recipes

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FROZEN YOGURT BARS



Frozen Yogurt Bars image

I remember my mom making these for us in the summer when we were kids. I loved them! Great healthy snack!! (Cook time is actually freeze time.)

Provided by AprilShowers

Categories     Frozen Desserts

Time 19m

Yield 8 bars, 8 serving(s)

Number Of Ingredients 5

1 (8 ounce) container fruit yogurt
1 cup fresh fruit or 1 cup frozen fruit, cut up
2/3 cup dry milk
2 tablespoons honey
2 cups Grape-nuts cereal

Steps:

  • Place yogurt, fruit, dry milk and honey in blender and blend until smooth.
  • Fold in 1 1/2 cups of the cereal and pour into an 8 inch sqare pan.
  • Sprinkle with remaining cereal, pressing down gently.
  • Place in freezer for 4 hours or overnight.
  • Cut into 8 bars. If desired wrap bars individually in foil and store in freezer.

Nutrition Facts : Calories 186.1, Fat 3.6, SaturatedFat 2, Cholesterol 11.1, Sodium 224.8, Carbohydrate 34.3, Fiber 2.5, Sugar 11.9, Protein 6.6

FROZEN PEANUT BUTTER BARS



Frozen Peanut Butter Bars image

Kerry made this super yummy treat first. Hey, you peanut butter and chocolate lovers! It doesn't get any better than this! If you can keep from eating them, these are great to keep around for company, after school snacking and for a treat after the kids go to bed!

Provided by Salt Lake Meal Swap

Categories     Bar Cookie

Time 30m

Yield 24 bars

Number Of Ingredients 6

1 cup butter or 1 cup margarine
2 cups peanut butter, creamy
2 1/2 cups graham cracker crumbs
1 3/4 cups powdered sugar
2 cups semi-sweet chocolate chips or 2 cups milk chocolate
1/3 cup milk

Steps:

  • Assembly Directions:.
  • In a large saucepan, melt butter and peanut butter together. Mix well. Remove from heat. Add crumbs and powdered sugar, mixing well. Spread peanut butter mixture in a jelly roll pan (for thinner bars) or 9x13 pan (for thicker bars). Chill. When the peanut butter layer is firm, melt chocolate chips with milk over low heat. Spread over chilled peanut butter mixture. Chill again.
  • Freezing Directions:.
  • Cut into serving size pieces. Wrap individually and freeze in large rigid containers or freezer ziptop bags. Eat straight from the freezer or thaw slightly.
  • Comments:.
  • We have found that we can usually buy the graham cracker crumbs for the same price as the equivalent in graham crackers. Why do the work if you don't have to?

Nutrition Facts : Calories 334.5, Fat 23.7, SaturatedFat 9.8, Cholesterol 20.8, Sodium 209.4, Carbohydrate 28.6, Fiber 2.4, Sugar 20.9, Protein 6.8

FROZEN CHOCOLATE-HAZELNUT CHEESECAKE BARS



Frozen Chocolate-Hazelnut Cheesecake Bars image

These no-bake dessert bars are a cross between cheesecake and Klondike Bar. They're frozen and coated in a milk chocolate shell that hardens quickly.

Provided by Edd Kimber

Yield Serves 12-15

Number Of Ingredients 13

250g (9oz) speculoos (Lotus Biscoff) cookies
50g (1¾oz; ⅓ cup) toasted hazelnuts
¼ teaspoon fine sea salt
85g (3oz; 6 tablespoons) unsalted butter, melted
240ml (8½fl oz; 1 cup) heavy cream, chilled
1 teaspoon vanilla bean paste
700g (1lb 8½oz; 3⅛ cups) full-fat cream cheese, at room temperature
120g (4¼oz; 1 cup) icing (powdered) sugar
150g (5½oz; ½ cup) chocolate hazelnut spread, at room temperature
¼ teaspoon fine sea salt
170g (6oz) milk chocolate, roughly chopped
45ml (1¾fl oz; ⅛ cup plus 1 tablespoon) coconut oil
100g (3½oz; ¾ cup) toasted hazelnuts, finely chopped

Steps:

  • Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a large single sheet of parchment paper that fully covers both base and sides.
  • Add the cookies, hazelnuts and salt to a food processor fitted with the blade attachment and pulse until ground to fine crumbs. Pour in the melted butter and pulse until evenly mixed. Scrape the mixture into the prepared tin and use the base of a glass or measuring cup to compact evenly. Set aside.
  • For the cheesecake, put the cream and vanilla into a large bowl and whisk into soft peaks. Set aside.
  • Put the cream cheese, icing sugar, chocolate spread and sea salt into another bowl and use an electric mixer to beat together until smooth and combined, about 2 minutes.
  • Add the whipped vanilla cream to the cheesecake mixture and fold together until evenly combined. Scrape this into the tin and spread evenly. Cover and place in the freezer until the cheesecake is solid, about 4 hours.
  • For the shell, melt the chocolate and coconut oil in a heatproof bowl in a microwave, using short bursts of heat to prevent it from burning, or over a pan of simmering water. Once melted, stir in the chopped hazelnuts, then set aside for at least 10 minutes before using.
  • To serve, use the parchment paper to carefully lift the frozen cheesecake from the tin and transfer it to a board. Cut into squares, then dip them into the chocolate mixture or simply pour a little of it on top of them. I like to serve the rochers while still firm from the freezer, almost like ice cream, but if you prefer, you can leave them to soften so that the cheesecake has a more mousse-like texture.

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