These chocolate-glazed cottage cheese bars taste like a candy bar met a cheesecake and decided to be friends. A silky, lightly sweet cottage cheese filling hides a heart of raspberry jam or dulce de leche, all wrapped in a crisp chocolate shell with salty peanuts. They are no-bake, freezer-friendly, and — like our Royal Cottage Cheese Cheesecake with Strawberry — proof that cottage cheese makes wonderful desserts.
Ingredients
- 540 g block cottage cheese (5-9%)
- 85 g powdered sugar
- 60 g butter, room temperature
- For the filling: raspberry jam
- For the filling: dulce de leche (boiled condensed milk)
- For the glaze: 300 g chocolate
- For the glaze: 80 g vegetable oil
- Salted peanuts, chopped
Instructions
- Blend the cottage cheese, powdered sugar, and butter until completely smooth.
- Transfer to a piping bag. Fill molds halfway, make a small well, add the filling, then cover with the remaining cheese mixture. Freeze for 2-3 hours.
- For the glaze: melt the chocolate in a double boiler or in the microwave in 10-15 second bursts. Stir in the oil.
- Dip each frozen bar in the glaze. Leave the raspberry-filled ones plain; roll the dulce de leche ones in chopped salted peanuts.
- Chill until the glaze is set.
Tips
- Blend the cheese mixture until completely smooth — any lumps will show in the finished bars.
- Work quickly when dipping: the glaze sets fast on the frozen bars. For chocolate-melting tips, see Allrecipes.
- Store the bars in the freezer and let them sit for 5 minutes at room temperature before serving.
Nutrition (per 100 g): 319 kcal, protein 11 g, fat 18 g, carbs 27 g.
For more cottage cheese treats, try our Cottage Cheese Oat Waffles next.