Peanut Butter Frozen Yogurt Bars
These Peanut Butter Frozen Yogurt Bars are a dreamy blend of creamy Greek yogurt, rich peanut butter, and a touch of natural sweetness. Packed with protein and probiotics, they’re a refreshing and healthier alternative to ice cream. Perfect for summer snacking, post-workout fuel, or kid-approved desserts, they’re easy to make, freezer-friendly, and endlessly customizable. Whether you add chocolate swirls, fruity ribbons, or nutty crunch—this recipe will become your go-to frozen treat.
Equipment
- Mixing bowl
- Whisk or spoon
- 8×8-inch baking dish or loaf pan
- Parchment paper
- Spatula
- Freezer
Ingredients
- 2 cups plain or vanilla Greek yogurt (full-fat for creaminess)
- ½ cup natural creamy peanut butter (plus extra for swirling)
- 2–3 tablespoons honey or maple syrup (to taste)
- 1 teaspoon vanilla extract (optional)
- Pinch of sea salt (optional, enhances flavor)
Optional toppings/mix-ins:
- Dark chocolate chips
- Crushed nuts or granola
- Fresh berries or banana slices
- Chia seeds
Instructions
- Line your pan:Line an 8×8" pan with parchment paper, allowing overhang on the sides for easy removal later.
- Mix the base:In a large bowl, whisk together the yogurt, peanut butter, honey (or syrup), vanilla extract, and a small pinch of sea salt until smooth and well combined.
- Pour and smooth:Pour the mixture into your prepared pan and use a spatula to smooth the top evenly.
- Swirl (optional):If desired, drizzle an extra tablespoon of warmed peanut butter over the top and swirl it gently using a knife or skewer for a marbled effect.
- Add toppings (optional):Sprinkle chocolate chips, chopped nuts, or fruit on top.
- Freeze:Freeze for 4–6 hours, or until fully set.
- Cut into bars:Remove from the pan using the parchment edges, place on a cutting board, and slice into 8 even bars.
- Serve or store:Enjoy immediately or store in an airtight container with parchment between layers. Let sit at room temperature for 5 minutes before eating if too firm.
Notes
- For a vegan version: Use coconut yogurt and maple syrup, and swap peanut butter with almond or cashew butter.
- Keto-friendly tip: Use unsweetened peanut butter and monk fruit or erythritol instead of honey.
- Make-ahead ready: These bars keep in the freezer for up to 2 weeks. Perfect for grab-and-go snacks.
- Too icy? Use full-fat yogurt and avoid over-mixing to prevent ice crystals.