Cooking Instructions
1.
Mix the
yogurt (105 g)
,
peanut butter (40 g)
and
choco powder (30 g)
in a bowl, then stir in the
choco crunch (200 g)
until thoroughly combined.
2.
Line a small tray (about 14 x 20cm) with baking parchment. Press the mixture evenly into the tray and smooth the top with the back of a spoon. Score through with a knife to create six bars.
3.
Freeze, then defrost a bar whenever you like.