I whipped up Greek Yogurt Peanut Butter Bars that marry creamy yogurt, rich peanut butter, and a hint of chocolate into a protein-packed frozen snack that will have you reaching for the recipe.

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I love how these Peanut Butter Frozen Yogurt Bars sneak up on you, cool and rich without feeling heavy. I used plain Greek yogurt and creamy peanut butter for a silky yet tangy base, and the texture plays tricks, like a frozen mousse that you can bite into.

I made them the kind of treat that doubles as Healthy Filling Desserts and they make great Greek Yogurt Peanut Butter Bars for after workouts or a midafternoon pick me up. Honestly they are simple but not boring, they have a little mystery that makes me reach for another piece even when I shouldn’t.

Ingredients

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Greek yogurt: thick, protein rich base with tang, makes bars creamy not icy.
Peanut butter: creamy peanut protein and healthy fats, super filling and nutty flavor.
Honey or maple syrup: natural sweeteners, add sweetness and some minerals, adjust to taste.
Vanilla: tiny bit lifts the flavor, makes it taste richer and more dessert like.
Salt: pinch brightens flavors, balances sweetness, a small crunch if flaky sea salt used.
Chocolate chips: adds chocolate notes, coconut oil helps melt and glossy finish, slight indulgence.
Chopped peanuts: extra crunchy, more protein and healthy fats, good contrast to creamy bars.

Ingredient Quantities

2 cups plain Greek yogurt (full fat or low fat, your call)

1/2 cup creamy peanut butter, stirred if separated

1/4 to 1/3 cup honey or maple syrup, adjust to taste

1 teaspoon vanilla extract

Pinch of fine sea salt (or regular salt)

1/4 cup semisweet chocolate chips or chopped dark chocolate, for a hint of chocolate

1 teaspoon coconut oil (optional, helps melt the chocolate)

2 tablespoons chopped roasted peanuts (optional, for crunch) or a sprinkle of flaky sea salt

How to Make this

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1. Line an 8×8 inch or similar loaf pan with parchment paper, leave an overhang so the frozen slab lifts out easy, lightly spray or oil the paper if you got it.

2. If your peanut butter has separated give it a quick stir or microwave for 10 seconds to loosen, then in a medium bowl combine 2 cups Greek yogurt, 1/2 cup creamy peanut butter, 1/4 cup honey or maple syrup to start, 1 teaspoon vanilla and a pinch of salt.

3. Stir like mad until the mix is totally smooth, no big lumps, taste and add up to another tablespoon or two of sweetener if you want it sweeter.

4. Pour the mixture into the prepared pan and smooth the top with a spatula, press down so there are no air pockets and the surface is even.

5. Put the pan in the freezer until the edges are set and the center is slightly firm, about 45 minutes, this helps the chocolate layer not sink.

6. Meanwhile melt 1/4 cup chocolate chips with 1 teaspoon coconut oil in 15 to 20 second microwave bursts stirring between, or use a double boiler, stop when silky and pourable.

7. Remove the pan, drizzle or spread the melted chocolate over the partially frozen yogurt, sprinkle 2 tablespoons chopped roasted peanuts or a pinch of flaky sea salt if using, work fairly quick so the chocolate sets nice.

8. Return to the freezer until completely firm, about 2 to 4 hours or overnight if you want to be sure.

9. Use the parchment overhang to lift the slab out, set on a cutting board and slice into bars. For clean cuts dip your knife in hot water, wipe dry and slice, repeat.

10. Store bars in an airtight container in the freezer with parchment between layers, they keep about 2 weeks, let sit 3 to 5 minutes at room temp before eating so they soften up a bit.

Equipment Needed

1. 8×8 inch loaf pan (or similar)
2. Parchment paper with overhang
3. Medium mixing bowl
4. Measuring cups and spoons
5. Rubber spatula (for smoothing and scraping)
6. Spoon or whisk (for stirring)
7. Microwave-safe heatproof bowl or small saucepan for a double boiler
8. Cutting board or baking sheet (to set and slice on)
9. Sharp knife and kitchen towel (for clean hot-water slices)
10. Airtight, freezer-safe container (for storing bars)

FAQ

Can I make these bars ahead of time and how long do they keep? Yes, make them ahead. Store in an airtight container or wrap individual bars, keep in the freezer up to 2 weeks for best texture, they’ll last longer but may get a bit icy.

What if I want dairy free or vegan? Use a thick coconut or soy yogurt, pick the full fat kind for creaminess, you might want to strain it a bit to remove excess liquid so bars aren't too icy.

Can I swap peanut butter or sweetener? Yep. Crunchy peanut butter works for extra texture, or use almond/sunflower butter but flavor changes. For sweetener use maple syrup, agave, or less honey if you like it tangier, taste the mix before freezing.

How do I stop the bars from getting icy? Use full fat yogurt or strain your Greek yogurt in a cheesecloth for 1 hour to remove whey, blend everything smooth, press out air pockets, and keep them sealed in the freezer to avoid freezer burn.

Any tips for the chocolate topping so it looks nice? Melt chips with a teaspoon of coconut oil in short bursts, stir till smooth, let it cool a bit then drizzle or spread, pop back in freezer until set. For clean cuts dip a knife in hot water, wipe it, then slice.

How firm are these and do I need to thaw before eating? They get firm but not rock hard. Let sit at room temp 2 to 5 minutes to soften before slicing or biting, longer if you want them creamier. If you like spoonable frozen yogurt, scoop instead of slicing.

Peanut Butter Frozen Yogurt Bars Recipe Substitutions and Variations

Greek yogurt: swap for plain whole-milk yogurt or 1:1 unsweetened coconut yogurt if you want dairy-free, though coconut will taste noticeably coconutty and might not freeze quite as firm.
Peanut butter: use almond butter, cashew butter, or sunflower seed butter 1:1; sunflower is great if you’re avoiding peanuts but can taste a bit bitter, so maybe add a touch more sweetener.
Honey or maple syrup: replace with agave nectar, date syrup, or simple syrup (use same volume); if you use granulated sugar dissolve it first or the texture will be gritty when frozen.
Chocolate chips or chopped dark chocolate: try cacao nibs for deep chocolate crunch, carob chips for a caffeine-free option, or melt-and-drizzle white chocolate for a sweeter finish; if you melt chocolate add a little coconut oil or butter so it sets smooth.

Pro Tips

– Strain the yogurt first. Put it in a cheesecloth-lined sieve over a bowl and let it drain in the fridge for 1 to 2 hours. That removes excess whey so the bars freeze firmer and less icy, and the texture feels more like a creamy fudge than frozen yogurt.

– Add a small stabilizer so they stay scoopable. Stir in either 1 to 2 tablespoons instant powdered milk or 1 teaspoon unflavored gelatin (bloom in 2 tablespoons cold water first) — for a vegan option use 1/2 teaspoon agar powder dissolved per package instructions. These keep the bars from turning rock-hard and cut down on ice crystals.

– Mark your cuts before the final freeze. Lightly score the top with a ruler and the tip of a skewer once the slab is mostly set, then refreeze solid. You’ll get perfectly even bars and the chocolate is far less likely to crack when you slice.

– For a glossy, crisp chocolate top, don’t pour scalding chocolate onto the cold yogurt. Let melted chocolate cool until just pourable, and whisk in about 1 teaspoon neutral oil or coconut oil to improve shine and reduce cracking. Work quickly but confidently so the chocolate sets smooth.

Peanut Butter Frozen Yogurt Bars Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I whipped up Greek Yogurt Peanut Butter Bars that marry creamy yogurt, rich peanut butter, and a hint of chocolate into a protein-packed frozen snack that will have you reaching for the recipe.

Servings

servings

Calories

508

kcal

Equipment: 1. 8×8 inch loaf pan (or similar)
2. Parchment paper with overhang
3. Medium mixing bowl
4. Measuring cups and spoons
5. Rubber spatula (for smoothing and scraping)
6. Spoon or whisk (for stirring)
7. Microwave-safe heatproof bowl or small saucepan for a double boiler
8. Cutting board or baking sheet (to set and slice on)
9. Sharp knife and kitchen towel (for clean hot-water slices)
10. Airtight, freezer-safe container (for storing bars)

Ingredients

2 cups plain Greek yogurt (full fat or low fat, your call)
1/2 cup creamy peanut butter, stirred if separated
1/4 to 1/3 cup honey or maple syrup, adjust to taste
1 teaspoon vanilla extract
Pinch of fine sea salt (or regular salt)
1/4 cup semisweet chocolate chips or chopped dark chocolate, for a hint of chocolate
1 teaspoon coconut oil (optional, helps melt the chocolate)
2 tablespoons chopped roasted peanuts (optional, for crunch) or a sprinkle of flaky sea salt

Directions

Line an 8×8 inch or similar loaf pan with parchment paper, leave an overhang so the frozen slab lifts out easy, lightly spray or oil the paper if you got it.
If your peanut butter has separated give it a quick stir or microwave for 10 seconds to loosen, then in a medium bowl combine 2 cups Greek yogurt, 1/2 cup creamy peanut butter, 1/4 cup honey or maple syrup to start, 1 teaspoon vanilla and a pinch of salt.
Stir like mad until the mix is totally smooth, no big lumps, taste and add up to another tablespoon or two of sweetener if you want it sweeter.
Pour the mixture into the prepared pan and smooth the top with a spatula, press down so there are no air pockets and the surface is even.
Put the pan in the freezer until the edges are set and the center is slightly firm, about 45 minutes, this helps the chocolate layer not sink.
Meanwhile melt 1/4 cup chocolate chips with 1 teaspoon coconut oil in 15 to 20 second microwave bursts stirring between, or use a double boiler, stop when silky and pourable.
Remove the pan, drizzle or spread the melted chocolate over the partially frozen yogurt, sprinkle 2 tablespoons chopped roasted peanuts or a pinch of flaky sea salt if using, work fairly quick so the chocolate sets nice.
Return to the freezer until completely firm, about 2 to 4 hours or overnight if you want to be sure.
Use the parchment overhang to lift the slab out, set on a cutting board and slice into bars. For clean cuts dip your knife in hot water, wipe dry and slice, repeat.
Store bars in an airtight container in the freezer with parchment between layers, they keep about 2 weeks, let sit 3 to 5 minutes at room temp before eating so they soften up a bit.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.