Ingredients
1/4
cup butter, melted
2
tablespoons honey
2 1/2
cups Rice Chex™ cereal
1/2
cup salted peanuts
1/4
cup miniature semisweet chocolate chips
1/4
cup peanut butter
1/4
cup miniature semisweet chocolate chips
6
containers (5.3 oz each) Greek vanilla yogurt
2
tablespoons miniature semisweet chocolate chips
2
tablespoons coarsely chopped salted peanuts
Preparation
Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
In small bowl, mix melted butter and honey; set aside. Coarsely crush cereal. In medium bowl, mix cereal, 1/2 cup salted peanuts and 1/4 cup miniature chocolate chips. Add butter mixture; stir to thoroughly coat. Press mixture firmly in bottom of pan. Bake 10 minutes; remove to cooling rack 15 minutes. Place in freezer about 10 minutes or until chilled.
Meanwhile, in small microwavable bowl, mix 1/4 cup peanut butter and 1/4 cup miniature chocolate chips. Microwave uncovered on High 30 to 45 seconds, stirring every 15 seconds, until smooth. Set aside to cool.
Remove crust from freezer. Spoon yogurt over crust; spread evenly. Spoon peanut butter mixture in small dollops over yogurt. Using knife, swirl peanut butter mixture into yogurt. Sprinkle with Toppings.
Freeze completely, about 4 hours. Remove from freezer 10 minutes before cutting.
