The big chill
Dec 04, 2020
4 minutes
BY ESTHER MALAN
PICTURES: MISHA JORDAAN
ICY CHOCOLATE-AND-NUT BARS
MAKES ABOUT 12 BARS PREPARATION: 20 MIN COOKING: 10 MIN FREEZING: 4-5 HOURS OR OVERNIGHT
CRUST
1 packet (200g) chocolate digestive biscuits, ground
100g butter, melted
YOGHURT LAYER
375ml (1½c) coconut-flavoured double-cream yoghurt
15ml (1T) honey
CHOCOLATE LAYER
250ml (1c) coconut-flavoured double-cream yoghurt
100g dark chocolate, roughly chopped
100g macadamia nuts, roughly chopped
Line a 20x20cm cake tin with baking paper or cling-film.
1 Crust Mix the biscuits and butter well and press into the bottom of the prepared tin. Freeze for 15 minutes.
2 Yoghurt layer Mix the yoghurt and honey and spread evenly over the crust. Freeze for 1 hour.
Put the yoghurt in a microwaveable bowl and microwave for
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