Pandoro bar, yogurt and Nutella®
- Difficulty: Average
- Prep time: 1 h 15 min
- Cook time: 5 min
- Makes: 7 pieces
- Note + 3 hours of resting in the freezer
PRESENTATION
Everyday family snacking gets a big upgrade with Nutella yogurt bark—it’s a creamy, moist treat that looks really inviting scattered with simple toppings and always catches attention as a fun countertop snack. This homemade Nutella dessert blends the classic flavor of chocolate hazelnut spread into thick Greek yogurt, creating a rich and sweet frozen snack that makes kids and adults smile. A little crunch from frozen bits, plus a soft feel that melts fast on the tongue...that combo means this snack usually disappears fast at family movie nights or after-school hangouts. Since Nutella yogurt bark shows off well even in small pieces, it works for big celebrations like birthdays or low-key weekends on the couch (think easy bowl snacks right from the freezer). Home cooks love the nice visual appeal—flecks of chocolate, nuts, even bright fruit if you go that route—it just looks good lined up on a platter. Since variety is easy, it fits into weekly snack routines or party dessert trays, especially when that classic chocolaty Greek yogurt mix is what everyone wants.
Busy families appreciate the way Nutella yogurt bark belongs in practical quick dessert recipes—always there in the freezer, chocolate flavor ready in a snap. Great for last-minute dessert solutions when surprise guests show up...or just when late-night sweet cravings hit (pretty much every week, in my house). Since frozen yogurt recipes are everywhere now, this treat really matches those trends but keeps things familiar, so nobody worries about picky eaters or needing special ingredients. Swapping in kids’ favorite fruits, a sprinkle of crunchy granola, or extra hazelnuts adds instant personality—fun to share at parties or sneak a piece on your own with coffee. Since it checks the box as a healthy yogurt snack too, many home bakers stash some for guilt-free sweet bites (and honestly, it’s pretty irresistible). Chocolate hazelnut spread, sweet, moist, and creamy—all in one frozen bark—bring pure DELICIOUS snacking right to family tables, year-round. Simple, flexible, and definitely a crowd-pleaser for all kinds of good snack times.
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INGREDIENTS
- Ingredients for 7 bars
- Pandoro pastry 7 oz (200 g)
- Greek yogurt ¾ cup (175 g)
- Fresh liquid cream ½ cup (120 g)
- Gelatin in sheets 0.18 oz (5 g)
- Acacia honey 1 tbsp (25 g)
- Vanilla extract ½ tsp
- Fine salt 1 pinch
- For garnishing
- Blackberries to taste
- Currants to taste
- Chopped hazelnuts to taste
- Nutella® 7.1 tbsp (105 g)
How to prepare Pandoro bar, yogurt and Nutella®
To make the pandoro, yogurt, and Nutella® bar, soak the gelatin sheets in cold water for 10 minutes 1. In a bowl, pour the Greek yogurt, 3.5 oz of cream 2, the honey 3,
the vanilla extract 4 and the salt 5. Work the ingredients with an electric mixer for about 2 minutes 6.
Set aside the whipped mixture 7. In a saucepan, pour the remaining 0.7 oz of fresh cream and add the previously soaked gelatin with part of the soaking water 8 for a total weight of 0.9 oz. Heat the ingredients until the gelatin is completely dissolved 9.
Pour the cream and gelatin mixture over the yogurt cream 10 and work for another 2 minutes with the electric mixer 11. Set aside the cream. Cut 0.5-inch thick slices of pandoro, remove the crust 12
and cut out 14 rectangles of 2x3.5 inches 13. Place 7 pandoro rectangles in a silicone mold with 7 portions 14 and press them lightly with your fingers. Transfer the yogurt cream into a piping bag without a tip 15.
Fill the forms up to 0.2 inches from the edge 16. Lay the remaining 7 pandoro rectangles on top 17. Cover the molds with a tray 18 to make them perfectly flat and transfer the bars to the freezer for at least 3 hours.
Remove the semifreddos from the freezer and gently unmold them 19. Leave the bars at room temperature for 30 minutes on a tray 20. Decorate the bars with 0.5 oz of Nutella® each using a piping bag with a fluted tip, finally garnish with blackberries, currants, and chopped hazelnuts.