Frosty “Cheeseburgers”

[donotprint] These are bit more time-intensive than I’d like. But I managed to make them with a house full of my own kids and some guests running around today. The only part that required much thought was making┬áthe chocolate mixture and then all I had to do was check on them in the freezer a couple times, and viola I had an extremely well-received afternoon snack.[/donotprint]

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3 tablespoons nut butter (such as peanut or almond)
1/4 cup semi-sweet chocolate chips
1 1/2 cups crispy brown rice cereal
1 1/2 cups vanilla frozen yogurt, slighly softened

In a small saucepan, stir the chocolate chips and nut butter over medium low heat until smooth. Remove the chocolate mixture from heat. Add cereal to saucepan and stir with a rubber spatula until well coated.

Divide the cereal mixture between the cups of a muffin pan (preferably silicone for easier removal). Each muffin cup should be approximately 1/2 full. Cover and place in freezer for 30 minutes or until hard.

Fill the remaining half of each muffin cup with the vanilla frozen yogurt. Do not mound the yogurt; rather keep it somewhat level. Place the muffin pan back in freezer and allow yogurt to refreeze for approximately one hour or longer.

To serve, carefully dislodge frosties from the muffin pan using fingers or a knife to loosen the edges.

Makes approximately 8 frosties.

Note for Young Ones:
Right out of the freezer, these treats can be a little tough to eat. If your kids are on the small side, let them thaw for a minute or cut them up for them. In addition, roughly break up some of the rice cereal with a metal spoon as you are coating it with the chocolate mixture. That way it might be less likely to be rough on your little one’s mouth.

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Author: Cindy

Born in Charleston. Raised in the Silicon Valley. Live near Hartford, Connecticut with my husband and two children. We have lots of tropical fish.

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