Description
Peanut Butter Yogurt Bark is a cool, creamy, and healthy frozen snack that combines creamy Greek yogurt with luscious peanut butter, fresh berries, crunchy peanuts, and a hint of sweetness. Perfect for a refreshing dessert or guilt-free treat, this bark is easy to prepare and requires no baking—just freeze and enjoy!
Ingredients
Scale
Yogurt Base
- 2 cups (480 g) plain Greek yogurt (full-fat or 2% works best)
- 3 tablespoons pure maple syrup or honey
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt (optional)
Peanut Butter
- 1/3 cup (80 g) creamy peanut butter, melted or softened
- 2 tablespoons peanut butter, for drizzling
Toppings
- 1/4 cup (35 g) salted roasted peanuts, roughly chopped
- 1/3 cup (50 g) fresh berries (blueberries, raspberries, or sliced strawberries)
- 2 tablespoons mini chocolate chips or chopped dark chocolate
- 1 tablespoon chia seeds or ground flaxseed (optional, for extra texture and nutrition)
Other
- Nonstick spray or a little neutral oil for greasing the pan
- Parchment paper
Instructions
- Prepare the pan: Line a medium baking sheet or tray with parchment paper. Lightly spritz the parchment with nonstick spray or rub with a few drops of neutral oil to ensure the bark will peel off easily later. Choose a pan that allows you to spread the yogurt mixture about 1/4–1/3 inch (0.5–1 cm) thick for optimal freezing and texture.
- Make the yogurt base: In a medium bowl, combine the Greek yogurt, maple syrup (or honey), vanilla extract, and a pinch of fine sea salt if using. Whisk until the mixture is smooth, creamy, and evenly sweetened. Taste and adjust sweetness if needed, keeping in mind that frozen flavors tend to be less sweet.
- Swirl in the peanut butter: Warm 1/3 cup peanut butter in the microwave for 10–20 seconds until loosened and pourable, or gently warm it on the stovetop. Add the melted peanut butter to the yogurt mixture. For a completely blended peanut butter yogurt, whisk until smooth and uniform in color. Alternatively, for a marbled effect, drizzle the peanut butter in ribbons over the yogurt and gently fold a few times with a spatula to leave visible swirls.
- Spread the yogurt mixture: Pour the yogurt-peanut butter mixture onto the prepared pan. Use an offset spatula or the back of a spoon to spread it evenly to about 1/4–1/3 inch (0.5–1 cm) thickness, smoothing the surface so the toppings rest evenly and the bark freezes uniformly.
- Add the toppings: Evenly sprinkle the chopped salted peanuts over the surface. Distribute fresh berries across the bark, pressing them gently into the yogurt to help them adhere. Scatter mini chocolate chips or chopped dark chocolate on top. If using, sprinkle chia seeds or ground flaxseed for added crunch and nutrition.
- Drizzle with extra peanut butter: Warm the remaining 2 tablespoons peanut butter until fluid. Using a spoon, drizzle the peanut butter in thin lines over the bark to add a decorative finish and enhance the peanut butter flavor.
- Freeze the bark: Carefully transfer the pan to the freezer, keeping it level to prevent toppings from shifting. Freeze for at least 3–4 hours, or until completely solid. For the best texture and clean pieces, freezing overnight is recommended.
- Break into pieces: Once fully frozen, remove the pan from the freezer. Lift the bark out by the parchment paper edges and place it on a cutting board. Let it sit for 3–5 minutes at room temperature to slightly soften, reducing the risk of cracking when cutting. Use a sharp knife to cut it into squares or rectangles, or break it by hand into rustic pieces.
- Serve and store: Enjoy immediately while still frozen as a refreshing, creamy snack or dessert. Store any remaining pieces in an airtight container layered with parchment paper to prevent sticking. Keep the bark frozen for up to 1 month. Do not refrigerate as this will soften the bark and cause it to lose shape.
Notes
- Use full-fat or 2% Greek yogurt for the best creamy texture and flavor.
- Choose natural, creamy peanut butter without added sugars or oils for optimal taste and consistency.
- If you prefer sweeter bark, increase maple syrup or honey slightly but avoid over-sweetening as freezing dulls sweetness.
- Experiment with different berries and toppings based on preference and seasonality.
- For a vegan version, substitute Greek yogurt with thick coconut yogurt and use maple syrup as the sweetener.
- Allowing the bark to sit at room temperature briefly before cutting helps prevent cracking.
- Store the bark in the freezer, not the fridge, to maintain firmness.
