Peanut Butter Frozen Yogurt Bars Recipe

I perfected a 15-minute Greek Yogurt Peanut Butter Bars recipe using just a few pantry staples and a simple freezer trick to create protein-packed homemade bars.

I love whipping up snacks that pretend to be naughty but are actually smart. These Peanut Butter Frozen Yogurt Bars started as a late night experiment with plain Greek yogurt and creamy peanut butter and somehow became my pantry staple.

They read like Homemade Protein Desserts on paper but every bite feels like a small celebration, and yeah I bring them to runs or to bribe friends. Call them Greek Yogurt Peanut Butter Bars if you want, people always ask for the secret twist, and honestly I still mess up the swirl sometimes which makes every batch a little different.

Prep in just 15 minutes.

Ingredients

• Greek yogurt: thick, tangy, higher in protein, lower sugar, creamy base that keeps bars filling.
• Peanut butter: rich in healthy fats and protein, gives flavor but can be calorie dense.
• Honey or maple: natural sweeteners, add floral or caramel notes, some minerals but still sugar.
• Vanilla extract: tiny amount lifts flavor, makes it taste sweeter without adding sugar, subtle aroma.
• Chocolate chips: give melty sweetness and small texture pops, mostly sugar and fat, extra treat.
• Chopped peanuts: optional crunch and salty contrast, adds fiber and minerals, watch portion sizes.

Ingredient Quantities

• 2 cups plain Greek yogurt (about 500 g)
• 1/2 cup creamy peanut butter (120 g) plus 2 tbsp more for swirls or topping
• 1/3 cup honey or maple syrup (80 ml), adjust to taste
• 1 teaspoon vanilla extract
• 1/8 teaspoon fine sea salt or a small pinch
• 1/3 cup mini chocolate chips or chopped dark chocolate (about 50 g)
• 2 tablespoons chopped roasted peanuts, optional for crunch

How to Make this

1. Line an 8×8 inch baking pan with parchment leaving an overhang so you can lift the bars out later, or use a silicone pan if you got one.

2. Microwave 1/2 cup creamy peanut butter for 10 to 15 seconds just to soften it so it mixes easier, set aside 2 tablespoons of peanut butter for swirls or topping.

3. In a large bowl combine 2 cups plain Greek yogurt, the softened 1/2 cup peanut butter, 1/3 cup honey or maple syrup, 1 teaspoon vanilla extract and a small pinch of fine sea salt, then whisk or beat until smooth and well combined, taste and adjust sweetness if you want it sweeter.

4. If the mixture seems too thick to spread add a tablespoon or two of milk or extra yogurt to loosen it, if it’s too thin chill it 10 minutes in the fridge to firm up a bit before pouring.

5. Fold in 1/3 cup mini chocolate chips or chopped dark chocolate but save a small handful for the top, also stir in 2 tablespoons chopped roasted peanuts if using.

6. Pour the mixture into the prepared pan and smooth the top with a spatula, dollop the reserved 2 tablespoons peanut butter on top and use a knife or skewer to make pretty swirls, sprinkle the remaining chocolate chips and peanuts over the surface.

7. Cover tightly with plastic wrap pressed against the surface to reduce ice crystals and freeze until firm, at least 4 hours but preferably overnight for best texture.

8. Remove from freezer by lifting the parchment, run a sharp knife under hot water and dry it between cuts for clean slices, let bars sit 3 to 5 minutes at room temperature before serving so they soften a bit.

9. Store bars in an airtight container in the freezer with parchment between layers for up to 2 weeks, or make them in popsicle molds for single serving portions and shorter freeze time.

Equipment Needed

1. 8×8 inch baking pan lined with parchment paper (leave an overhang) or a silicone pan
2. Microwave-safe small bowl to soften the peanut butter
3. Large mixing bowl
4. Whisk or electric hand mixer for getting the yogurt mix smooth
5. Measuring cups and teaspoons
6. Rubber spatula for scraping and smoothing the top
7. Small knife or skewer to make swirls and to slice the bars
8. Plastic wrap to press against the surface and cut down ice crystals
9. Freezer-safe airtight container plus extra parchment for layering and storage

FAQ

Peanut Butter Frozen Yogurt Bars Recipe Substitutions and Variations

• 2 cups plain Greek yogurt: swap with Icelandic skyr 1:1 for same thick, tangy texture, or plain whole‑milk yogurt strained 15–30 minutes to thicken if you don’t have Greek, or use unsweetened coconut yogurt for a dairy free version (it’ll taste a bit coconutty).
• 1/2 cup creamy peanut butter: use almond butter or cashew butter 1:1 for a milder nut flavor, or sunflower seed butter 1:1 if you’re avoiding tree nuts or serving someone with allergies.
• 1/3 cup honey or maple syrup: replace with agave nectar 1:1 for similar sweetness and texture, or use date syrup (a little less sweet so you might add a splash more) or brown rice syrup if you need a neutral flavor.
• 1/3 cup mini chocolate chips: swap for chopped dark chocolate (about the same weight) for a less sweet bite, or use cacao nibs for crunch and intense chocolate flavor, or dairy-free chocolate chips if you’re making it vegan.

Pro Tips

1. Use full fat yogurt or mix in 2 to 3 tablespoons of mascarpone or cream cheese for a creamier, less icy bar — it tastes richer and you wont get that freezer grainy mouthfeel.

2. Freeze fast by using a metal pan or smaller shallow containers, not just a big deep dish. Faster freezing means smaller ice crystals and a smoother bite, trust me it makes a big difference.

3. For tidy peanut butter swirls warm the reserved PB just until pourable, spoon it into a zip bag, snip a tiny corner and pipe neat ribbons. If it seems too thick add a teaspoon of neutral oil or a little hot water to loosen it, then chill to set.

4. Toss the chocolate chips in a teaspoon of cocoa powder or cornstarch before folding them in so they dont all sink, and press extra chips or nuts on top after it starts to firm up so they stick and look nice. If you want an even softer frozen texture try adding one tablespoon of light corn syrup or a splash of vodka, but skip that if you need it kid friendly.