

It would be very simple to make a vegan version of this dessert. Use soy "ice cream" instead of the frozen yogurt, and use glazed or regular nuts instead of the candy bars.
I didn't follow the recipe exactly and I think I made mine much bigger than the original; I used a lot more frozen yogurt. I added extra peanut butter sauce and butterfingers, and included some graham cracker crumbs in the layers. You could make this using different sauces and different candy if you aren't a peanut fan. Fudge sauce would be good. You could also make a fruit version with diced fresh fruit and maybe strawberry sauce or caramel.
40 chocolate graham crackers, broken up into crumbs
1 1/2 teaspoons butter or margarine, melted
cooking spray
4 cups vanilla frozen yogurt, softened
3 tablespoons corn syrup (I used agave)
3 tablespoons creamy peanut butter
1 tablespoon milk
2 butterfingers, chopped (I used 4)
Preheat oven to 350F. Add melted butter to graham cracker crumbs. Mix well. Press crumb mixture into a well greased 9 inch pie plate. Bake at 350F for 8 minutes. Cool.
Combine the corn syrup, milk, and peanut butter in a small bowl.
Spoon a layer of yogurt into the prepared crust. Drizzle over some peanut butter sauce and then add some of the chopped candy bars. Keep making layers until all the ingredients are used up. Cover with plastic wrap and freeze until firm, about three hours.
I thought I left this comment the other night but I don't see it posted. So anyway, I said Dave is a very lucky guy! Your desserts look yummy.
ReplyDeleteThank you! He is a really good guy.
ReplyDelete