I made Greek Yogurt Peanut Butter Bars that are shockingly creamy and protein-packed, and I’m not sharing the secret unless you keep scrolling.

Jump to Recipe

I’m obsessed with these Greek Yogurt Peanut Butter Bars. I love how the plain Greek yogurt makes every bite feel rich without being heavy, and the creamy peanut butter gives it that nutty, addictive pull.

Homemade Protein Desserts that actually taste like a treat? Yes please.

I reach for these after runs, between meetings, whenever I want something filling but not a sugar crash. But the best part is the texture, icy yet silky, with chocolate chips or chopped peanuts if you want crunch.

So simple. So satisfying.

My snack drawer never stood a chance. Eat one.

Then another immediately.

Ingredients

Print Recipe (No Advertisments)

Creamy tang, boosts protein and creaminess; makes bars satisfyingly thick.
Peanut butter: nutty, rich fat, binds everything and tastes like indulgence.
Sweetener adds mellow sweetness, natural sugars; adjust if you’re watching sugar.
Vanilla adds warmth and roundness.
Makes the whole thing feel cozy.
Basically, milk thins the mix if it’s too stiff, keeps texture smooth.
Plus a tiny pinch of salt brightens sweetness and deepens peanut flavor.
Cocoa gives a chocolate swirl and bitter balance to the sweet.
Chocolate chips add melty pockets and extra chocolate joy in bites.
Chopped peanuts give crunchy contrast and that classic peanut-butter bar vibe.
Crushed graham or granola adds crumbly texture and a little extra crunch.

Ingredient Quantities

2 cups plain Greek yogurt (full fat or 2% for creamier bars)

2/3 cup creamy peanut butter, slightly warmed so it mixes easier

1/3 to 1/2 cup honey or pure maple syrup, taste and adjust

1 teaspoon pure vanilla extract

2 tablespoons milk or almond milk, only if mixture feels too thick

1/8 teaspoon fine sea salt or a small pinch

2 tablespoons unsweetened cocoa powder (optional, for a chocolate swirl)

1/4 cup mini chocolate chips or chopped dark chocolate, plus extra for topping

1/4 cup chopped roasted peanuts or salted peanuts, optional for crunch

1/4 cup crushed graham crackers or granola, optional sprinkling on top

How to Make this

Print Recipe (No Advertisments)

1. Line an 8×8 inch pan with parchment paper, leaving some overhang so you can lift the bars out later, and set the pan in the freezer to chill while you mix everything.

2. In a large bowl stir together 2 cups plain Greek yogurt, 2/3 cup slightly warmed creamy peanut butter, 1/3 to 1/2 cup honey or maple syrup (start with 1/3 cup and add more if you want it sweeter), 1 teaspoon vanilla, and a small pinch of sea salt until smooth; if the mix feels too thick add up to 2 tablespoons milk or almond milk, one tablespoon at a time.

3. Taste the mixture and adjust sweetness or salt, remembering flavors dull a bit once frozen.

4. If you want a chocolate swirl: scoop out about 1/3 cup of the yogurt-peanut mixture into a small bowl, whisk in 2 tablespoons unsweetened cocoa powder until smooth, then set aside.

5. Fold 1/4 cup mini chocolate chips and 1/4 cup chopped roasted peanuts into the main yogurt-peanut mixture, leaving a few chips and nuts for topping.

6. Pour half of the plain peanut-yogurt mixture into the chilled pan, smooth it with a spatula, then drop spoonfuls of the chocolate mixture over the layer and gently swirl with a knife; top with the remaining plain mixture and smooth the surface.

7. Sprinkle the top with extra mini chocolate chips, the reserved chopped peanuts, and 1/4 cup crushed graham crackers or granola for crunch, pressing lightly so they stick.

8. Cover the pan tightly with plastic wrap or foil and freeze for at least 4 hours or until fully set; overnight is best for clean slices.

9. When frozen solid, lift the block out using the parchment overhang and transfer to a cutting board; let it sit 1 to 2 minutes at room temp to make slicing easier, then cut into bars or squares with a sharp knife.

10. Store bars in an airtight container layered with parchment between them in the freezer for up to 2 weeks, and let them soften a minute or two before eating so they’re easier to bite.

Equipment Needed

1. 8×8 inch baking pan (metal or glass)
2. Parchment paper (enough to leave an overhang)
3. Large mixing bowl
4. Small bowl for the chocolate swirl
5. Measuring cups and spoons
6. Rubber spatula and wooden spoon or sturdy spoon
7. Whisk (or fork) for smoothing the chocolate mix
8. Sharp knife and cutting board for slicing
9. Plastic wrap or foil to cover before freezing

FAQ

Q: Can I make these bars ahead and how long do they keep?

A: Yes. Freeze in an airtight container for up to 2 months. For best texture eat within 3 weeks. To serve, sit bars at room temp 5 to 10 minutes so they soften a bit, or microwave a single piece for 10 seconds if you want it softer.

Q: My mixture is too thick, what do I do?

A: Stir in up to the 2 tablespoons of milk or almond milk, 1 teaspoon at a time, until it spreads easily but still holds shape. If you add too much chill the mixture 15 minutes before pouring to firm it back up.

Q: Can I swap peanut butter for another nut or seed butter?

A: Yes. Almond butter, cashew butter or sunflower seed butter all work. Texture and flavor will change a bit. If the swap is runnier, reduce added milk or chill the jar so it firms up before mixing.

Q: How do I get a pretty chocolate swirl?

A: Mix the 2 tablespoons cocoa with a teaspoon of warm honey or a few drops of milk until smooth. Drop spoonfuls on top of the poured yogurt mixture then drag a skewer or knife through once or twice to create swirls. Don’t over-stir or it will blend away.

Q: Can I make these dairy free?

A: Yes. Use a thick coconut yogurt or another creamy plant based Greek-style yogurt and a plant milk. Flavor may be a little different and coconut yogurt can be sweeter so reduce the honey or maple if needed.

Q: Any tips for layering crunch or chocolate chips so they don't sink?

A: Toss chips or chopped peanuts with a teaspoon of flour or a little cocoa powder before folding in. Or sprinkle half of them on top after pouring the mixture then press gently so they stick and don’t sink to the bottom while freezing.

Peanut Butter Frozen Yogurt Bars Recipe Substitutions and Variations

Plain Greek yogurt: try full-fat coconut yogurt for dairy-free, skyr for extra tang, or well-drained regular plain yogurt if you don’t have Greek.
Creamy peanut butter: swap for almond butter, cashew butter, or sunflower seed butter if nut allergies are a problem.
Honey or maple syrup: use agave nectar, date syrup, or a simple powdered sugar + tiny water mix for sweetness, taste and adjust.
Mini chocolate chips or chopped dark chocolate: use cacao nibs for less sweet crunch, chopped milk chocolate if you want sweeter, or dried cherries/raisins for chew instead.

Pro Tips

– Chill the pan well, seriously. If the pan and parchment are cold the first layer sets faster and you get cleaner swirls and straighter bars. If you skip this you’ll end up messing with the swirl and it gets sloppy.

– Warm the peanut butter just enough to make it stir-able, not piping hot. A few 5‑10 second bursts in the microwave does it. If it’s too hot the yogurt will get runny and your bars will be icy instead of creamy.

– Taste and over-sweeten slightly. Freezing dulls sweetness so make it a little sweeter than you think you want now, not a lot but enough that the flavor still pops after freezing.

– Press the toppings in gently and let bars sit a minute before slicing. Pressing keeps chocolate chips and crumbs from falling off, and waiting 60–90 seconds at room temp makes cutting way easier so you don’t shatter the bars.

Peanut Butter Frozen Yogurt Bars Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I made Greek Yogurt Peanut Butter Bars that are shockingly creamy and protein-packed, and I’m not sharing the secret unless you keep scrolling.

Servings

servings

Calories

286

kcal

Equipment: 1. 8×8 inch baking pan (metal or glass)
2. Parchment paper (enough to leave an overhang)
3. Large mixing bowl
4. Small bowl for the chocolate swirl
5. Measuring cups and spoons
6. Rubber spatula and wooden spoon or sturdy spoon
7. Whisk (or fork) for smoothing the chocolate mix
8. Sharp knife and cutting board for slicing
9. Plastic wrap or foil to cover before freezing

Ingredients

2 cups plain Greek yogurt (full fat or 2% for creamier bars)
2/3 cup creamy peanut butter, slightly warmed so it mixes easier
1/3 to 1/2 cup honey or pure maple syrup, taste and adjust
1 teaspoon pure vanilla extract
2 tablespoons milk or almond milk, only if mixture feels too thick
1/8 teaspoon fine sea salt or a small pinch
2 tablespoons unsweetened cocoa powder (optional, for a chocolate swirl)
1/4 cup mini chocolate chips or chopped dark chocolate, plus extra for topping
1/4 cup chopped roasted peanuts or salted peanuts, optional for crunch
1/4 cup crushed graham crackers or granola, optional sprinkling on top

Directions

Line an 8×8 inch pan with parchment paper, leaving some overhang so you can lift the bars out later, and set the pan in the freezer to chill while you mix everything.
In a large bowl stir together 2 cups plain Greek yogurt, 2/3 cup slightly warmed creamy peanut butter, 1/3 to 1/2 cup honey or maple syrup (start with 1/3 cup and add more if you want it sweeter), 1 teaspoon vanilla, and a small pinch of sea salt until smooth; if the mix feels too thick add up to 2 tablespoons milk or almond milk, one tablespoon at a time.
Taste the mixture and adjust sweetness or salt, remembering flavors dull a bit once frozen.
If you want a chocolate swirl: scoop out about 1/3 cup of the yogurt-peanut mixture into a small bowl, whisk in 2 tablespoons unsweetened cocoa powder until smooth, then set aside.
Fold 1/4 cup mini chocolate chips and 1/4 cup chopped roasted peanuts into the main yogurt-peanut mixture, leaving a few chips and nuts for topping.
Pour half of the plain peanut-yogurt mixture into the chilled pan, smooth it with a spatula, then drop spoonfuls of the chocolate mixture over the layer and gently swirl with a knife; top with the remaining plain mixture and smooth the surface.
Sprinkle the top with extra mini chocolate chips, the reserved chopped peanuts, and 1/4 cup crushed graham crackers or granola for crunch, pressing lightly so they stick.
Cover the pan tightly with plastic wrap or foil and freeze for at least 4 hours or until fully set; overnight is best for clean slices.
When frozen solid, lift the block out using the parchment overhang and transfer to a cutting board; let it sit 1 to 2 minutes at room temp to make slicing easier, then cut into bars or squares with a sharp knife.
Store bars in an airtight container layered with parchment between them in the freezer for up to 2 weeks, and let them soften a minute or two before eating so they’re easier to bite.

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.