Chicago Style Dogs

Prep Time 3 20

Cook Time 15

Servings

Calories 749kcal

Combine all of your filling ingredients and stir together until fully incorporated.
Line a baking sheet or flat plate with parchment paper.
Scoop the filling into circles based on portions onto the parchment lined sheet or plate. Press a popsicle stick into each circle if you wish, or leave it as is. If using a popsicle stick, be sure to cover the stick with the filling. Sprinkle peanuts over the top and press them in gently.
Freeze for 2 hours.
Melt the chocolate and coconut oil together in the microwave in 30 second increments, stirring between each increment. Once melted and smooth, use the chocolate to completely cover each frozen yogurt bar.
Place each coated bar back on the parchment and freeze to allow the chocolate to harden.
Place the pork and beans in a saucepan over medium heat. Stir occasionally until hot. Remove from the heat and cover with a lid to keep warm.
Preheat the grill or a grill pan on medium heat.
Grill the hot dogs until they are nicely charred on all sides.
Open up the buns. Place tomato slices on one side, a hotdog in the middle, and a dill pickle spear on the other side.
Spread the relish along the top. Evenly distribute the pepperoncini and onion on top. Sprinkle with celery salt. Top with mustard.
Mix the sparkling water and lemon.
Serve the hotdogs with pork and beans, chips, yogurt bar, and sparkling water.