Jun 13, 2024 Guys, this Peanut Butter Greek Yogurt Bark takes 5 mins to throw together and you’ll be floored by how tasty it is. I can’t get enough of the perfect snap of chocolate in the coating combined with the thick peanut butter and cool creaminess of frozen Greek yogurt. A l’il crunchy salt and some roasted peanuts on top? BOOM. This is one wildly-delicious bark I am craving on repeat. Just skimming through? Here are some key takeouts:
Easy to make: With simple steps, low prep time, and minimal ingredients, this recipe is quick and easy to make. It’s perfect for busy days when you want a delicious treat without spending too much time in the kitchen. With double the protein of ice cream and made with wholesome ingredients, these are perfect “from the freezer” healthy dessert or snack. Perfect for all ages: Kids and adults love this tasty treat. If you want to know exactly what’s in the desserts and snacks your family eat, this is the perfect recipe.
Ingredients
Greek yogurt: Provides a creamy and tangy base for the bark. Its thick consistency helps the bark set firmly when frozen. Maple syrup: Adds natural sweetness to the yogurt. Adjust the amount to make it more or less sweet. Peanut butter (divided up): Adds a rich, nutty taste. Use a good quality peanut butter product. Milk or dark chocolate chips: Choose milk or dark chocolate based on what you like snacking on usually. Coconut oil: Mixed with the chocolate chips to help them melt smoothly and achieve a glossy finish. It also helps the chocolate set firmly when frozen. Roasted, salted peanuts: Adds a crunchy texture and a salty contrast to the sweet yogurt and chocolate. Make sure they are coarsely chopped for even distribution. Sea salt: For a touch of gourmet.
Maple syrup: Substitute with honey, agave nectar, or any preferred liquid sweetener. Add a little pureed banana as another way to sweeten the mix. Peanut butter: For a different nutty flavor, swap it with almond butter, cashew butter, or sunflower seed butter. Milk or dark chocolate chips: If needed, use white chocolate chips, semi-sweet chocolate chips, or a dairy-free chocolate alternative. Coconut oil: Substitute with butter or a neutral-tasting vegetable or canola oil. Ensure it’s melted before mixing with chocolate. Roasted, salted peanuts: Use any other roasted nuts, like almonds, cashews, or pecans. For a nut-free option, try roasted sunflower seeds or pumpkin seeds. Sea salt: Regular table salt or flaky Maldon salt is great. Fruity add-ins: Add fresh or dried fruit like strawberries, blueberries, raspberries, or chopped dried apricots to the yogurt mixture or as a topping. Granola topping: Sprinkle granola over the top of the bark for added crunch and texture. This can also add a healthy, whole-grain element to the treat. Spice it up: Add a pinch of cinnamon or vanilla extract to the yoghurt mixture for extra flavour.
Tools to Grab
Mixing bowl: To stir together the ingredients for the yogurt base. Baking sheet: To freeze the mixture in. Spatula: To do the spreading. Microwave safe bowl: To melt the chocolate in.
Prepare yogurt base
In a bowl, mix Greek yogurt, maple syrup, and 2 tablespoons of peanut butter until smooth.
Spread yogurt
Spread the yogurt mixture evenly onto a parchment-lined baking sheet to create a thin layer.
Melt chocolate
In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals at 50% power, stirring each time, until smooth.
Add peanut butter and chocolate
Spoon small dollops of the remaining nut butter and the melted chocolate onto the yogurt layer.
Create swirls
Use a toothpick or knife to gently swirl the peanut butter and chocolate into the yogurt, creating a marbled effect.
Add toppings
Sprinkle chopped peanuts and a pinch of sea salt evenly over the swirled yogurt mixture.
Freeze
Place the baking sheet in the freezer for at least 2-3 hours, or until the bark is completely frozen.
Break into pieces
Once frozen, remove from the freezer and break the bark into pieces. Store in an airtight container in the freezer. Once broken into pieces, store the bark in an airtight container or a freezer-safe zip-top bag. This prevents freezer burn and maintains freshness. The bark can be stored in the freezer for 2-3 months. For the best taste and texture, try to eat it within the first month. To serve, remove the amount of yogurt bark pieces from the freezer and let them sit at room temperature for a few minutes to soften slightly before eating.
Even spreading: Use a spatula to spread the yogurt mixture evenly on the parchment paper. This makes sure that the bark freezes uniformly and easily breaks into pieces. Quick swirling: Swirl the peanut butter and chocolate quickly but gently to create a beautiful marbled effect. Over-mixing can cause the layers to blend too much, losing the distinct swirl pattern. Chocolate coating: Adding coconut oil to the chocolate chips helps lower the melting point of the chocolate, making it smoother and easier to spread. It also ensures the chocolate sets with a nice sheen and snap when frozen.
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