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  • You South Africa

    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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