Ingredients

Scale

2 Weet-Bix

1/3 cup milk of choice (I used skim milk)

160 grams of light Greek yoghurt

1 Milkybar Hot Chocolate Sachet

2 squares (12 grams) of Milkybar Classic Chocolate (or other suitable white chocolate)

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Instructions

1. Crush Weet-Bix into a small container (approximately 300-400ml capacity).

2. Pour milk of choice over crushed Weet-Bix and stir to ensure that milk is well mixed through the Weet-Bix, then set aside.

3. Put yoghurt in a bowl and pour a sachet of Milkybar Hot Chocolate powder into it and mix thoroughly ensuring the powder dissolves evenly through the yoghurt.

4. Pour yoghurt mixture over crushed Weet-Bix and spread evenly.

5. Roughly chop Milkybar Classic Chocolate and sprinkle over the top of the yoghurt mixture.

6. Refrigerate for a minimum of two hours. I usually prefer to prepare this the evening before and eat in the morning.

Notes

The chocolate used in this recipe does not contain cocoa butter which is present in many white chocolate brands.

Full fat yoghurt and milk are suitable for this recipe if you enjoy them. Personally, I prefer the taste of the light fat yoghurt in this recipe as it makes the flavour of the white chocolate a bit stronger to me when mixing it with a lower fat variety of yoghurt compared to a higher fat variety.