Line an 8-inch square pan with foil so it overhangs on two sides and lightly coat with cooking spray.
Process the cookies in a food processor until finely ground. Add the melted butter and process again until the crumbs are coated with the butter; add the melted chocolate and process until the mixture is the texture of very wet sand.
Using an offset spatula, press the mixture into the bottom of the prepared pan, cover and refrigerate while preparing the filling. Clean out the food processor bowl.
For the filling and topping
Add the cream cheese, peanut butter, yogurt and sugar to the bowl of the food processor and process until smooth and combined.
Pour the mixture over the crust and smooth with a spatula. Top with the peanuts and sprinkle with 1/4 teaspoon salt.
Cover and refrigerate until set slightly looser than cream cheese, about 4 hours up to overnight.
Run a knife around the edges of the mixture to loosen, use the foil handles to lift it out, cut into 12 bars and serve chilled.
You can see the nutrition facts about this recipe on the following link of Food Network.
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Cinnamon Pear Frozen Yogurt Recipe
This is a delicious dessert with a flavor of spiced apple cider and gingerbread. It is refreshing dessert for any time of the year.
Drain pears, reserving 1/2 cup of juice. Puree pears in food processor or blender.
Combine pears, reserved juice, yogurt, sugar, cinnamon and allspice in canister of ice cream maker. Freeze according to manufacturers' directions.
Another thing you can do is to froze it in a flat freezer container and when its firmed up, you can scoop it back into the blender and re-ran it through.Froze these in dixie cups and when it is firm, you can stuck popsicle sticks into them.
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Creamy Rice Pudding Recipe
Why this creamy rice pudding is so healthy and nutritious is because it used brown rice instead of white rice
Combine water and rice over high heat in a saucepan and bring to a boil.
Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes.
Combine cooked rice, 1 1/2 cups milk, sugar, and salt in a clean saucepan. Cook over medium heat until thick and creamy, 15 to 20 minutes.
Stir in remaining 1/2 cup milk, beaten egg, and raisins. Cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla extract. Serve warm.
This recipe may also be made using sugar-like sweetener (such as Splenda (R)) instead of sugar. Use 1/3 the amount. This is an easy way to enjoy this great creamy recipe but cut down on the sugar and calories.
You can cover the pudding with aluminum foil to keep the moisture.