Name: Peanut Butter Frozen Yogurt Bars Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 cup plain Greek yogurt; ½ cup creamy peanut butter; 1 tablespoon maple syrup or honey; 1 teaspoon vanilla extract; 2 tablespoons roasted and salted peanuts (optional); 1 cup chocolate chips or chopped chocolate (6 oz.); 2 tablespoons coconut oil

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Introduction

These Peanut Butter Frozen Yogurt Bars are a refreshing and satisfying treat that combines creamy yogurt with rich peanut butter and a chocolate coating. Perfect for a hot day or a guilt-free dessert, they are simple to make and delicious to enjoy.

The image shows three round chocolate-covered ice cream bars with smooth and slightly bumpy dark brown chocolate coating on top, placed on a white marbled textured surface. One bar is cut in half, revealing three layers inside: the outer dark brown chocolate shell, a middle layer of chopped peanut pieces in a light golden brown, and a thick inner layer of creamy beige ice cream with a soft texture. Two wooden sticks are attached to the bars, sticking out from the bottom right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup plain Greek yogurt
½ cup creamy peanut butter
1 tablespoon maple syrup or honey
1 teaspoon vanilla extract
2 tablespoons roasted and salted peanuts (optional)
1 cup chocolate chips or chopped chocolate (6 oz.)
2 tablespoons coconut oil

Instructions

Step 1: Line a baking sheet with wax paper or a silicone baking mat.
Step 2: In a small bowl, combine the Greek yogurt, peanut butter, maple syrup or honey, and vanilla extract. Stir until the mixture is smooth.
Step 3: Using a cupcake or ice cream scoop, dollop about half of the yogurt mixture into 4-6 mounds on the lined pan. Press a popsicle stick into each mound.
Step 4: Top each mound with the remaining yogurt mixture and gently flatten with a small offset spatula.
Step 5: Scatter the roasted and salted peanuts evenly over each mound, if using. Place the pan in the freezer for at least 2 hours or until the bars are frozen solid.
Step 6: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave at 50% power for 30 seconds, stir, then continue microwaving in 15-20 second intervals until fully melted and smooth.
Step 7: Remove the frozen bars from the freezer and dip each one into the melted chocolate. Set them back on the sheet pan to set.
Step 8: Enjoy immediately or return the bars to the freezer. Let thaw for 5-10 minutes before eating for easier bites.

Tips & Variations

Substitute almond butter or sunflower seed butter for a different flavor or if you have a peanut allergy.
Add a pinch of sea salt on top of the chocolate coating for a sweet and salty contrast.
Use flavored yogurt, such as vanilla or honey, to add extra sweetness without extra syrup.
If you don’t have coconut oil, vegetable oil or butter can be used to melt the chocolate, but coconut oil adds a nice sheen and helps it set.

Storage

Store the frozen yogurt bars in an airtight container in the freezer for up to 1 week. When ready to eat, remove from the freezer and let them sit at room temperature for 5-10 minutes to soften slightly for easier biting.

How to Serve

The image shows three chocolate-covered ice cream bars lying on a white marbled surface. One ice cream bar is cut in half, revealing its inside which has two layers: a creamy light beige ice cream layer with a slightly rough texture and a thin layer of roasted peanuts on top, all covered by a thick, smooth dark brown chocolate coating with a slightly bumpy surface. The wooden sticks attached to the bars are light brown and extend from the bottom of the bars. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use non-dairy yogurt for this recipe?

Yes, you can use non-dairy yogurt such as coconut or almond milk-based yogurt if you want a dairy-free version. Just choose a thick variety to get the best texture.

How do I prevent the chocolate coating from melting too quickly?

Keep the bars in the freezer until just before serving. Also, ensure the chocolate has fully set on the bars before storing; chilling the dipped bars on a cold sheet pan helps the chocolate harden quickly.