Frozen Yogurt With Chunky Peanut Chocolate Sauce Recipes

Steps:

• Combine all ingredients except the chocolate chips into a food processor or high-speed blender, process until consistent color and completely smooth.
• Pour into a pan. Mix into dark chocolate chips and smooth into an even layer.
• Freeze 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping).
• Scoop into a bowl and top with your favorite toppings.
• Enjoy!

Steps:

• In a medium microwave-safe bowl, combine the chocolate syrup and peanut butter. Cover with plastic wrap and microwave on HIGH for 30 seconds, until warm. Stir in the marshmallows and raisins.
• Spoon the frozen yogurt into individual dessert bowls, then spoon the rocky road sauce over the top and serve.

Steps:

• In a large metal bowl with an electric mixer, beat together condensed milk, peanut butter, vanilla, and salt until smooth. With mixer on low, beat in yogurt, milk, and cocoa powder until smooth, scraping down sides of bowl as necessary. Freeze until firm but scoopable, about 4 hours, beating with an electric mixer every hour.

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in the frozen yogurt and peanut butter until blended. Fold in 1 cup whipped topping. Transfer to an 8-in. square dish coated with cooking spray. Cover and freeze until firm. , Remove from the freezer 10 minutes before serving. Cut into nine squares. Garnish each with 2 tablespoons whipped topping.

Steps:

• Mix the Nesquik with the yogurt in a bowl with a whisk or fork until fully blended.
• 3 tablespoons of peanut butter is an estimate-- it's approximately how much I use. Feel free to use as much or little as you want. But it should be cold and "cuttable" if it's the natural type, like it'll retain its shape after you drop it in the yogurt.
• Mix some clumps of peanut butter of varying size into the yogurt.
• Pour the mixture into 4 ramekins or little containers, or one big one, whatever you prefer. I like about 4 1/2-cup servings. Cover each one with plastic wrap to prevent freezerburn, and let freeze for at least 90 minutes prior to eating.