I found this recipe via Belinda at The Happy Home, and it reminded me of what got me through my final years at school: Deep Fried Mars Bars (somewhat ironically, I was as skinny as a stick, weighing all of 60kg (130pounds).
1 sheet frozen puff pastry, thawed
2 snickers bars
1 tsp caster sugar
1¼ cups milk
½ cup greek yoghurt
6 scoop vanilla icecream
1 tsp vanilla extract
1. Preheat oven and flat baking tray to 200°C fan forced.
2. Cut pastry in half. Place 1 snicker along 1 edge of the pastry and roll over to enclose the snickers. Press the edges together. Trim excess pastry. Repeat with remaining snickers and pastry. Brush the top of the pastry with a little cold water and sprinkle with caster sugar.
3. Place a sheet of baking paper onto the hot tray and quickly top with snickers bon bons. Bake about 7-10 minutes or until pastry is golden and puffed. Allow to cool 5 minutes before eating.
4. Meanwhile, for the vanilla thickshake, combine milk, yoghurt, ice cream and vanilla in a blender and process until smooth. Pour into a tall chilled glass, and serve with snickers bon bonPin It