These frozen yogurt bars are creamy, peanut buttery, and dipped in crackly chocolate. A 5-ingredient no-bake freezer treat that’s ready in 15 minutes of prep.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Frozen Treat Recipes
At A Glance
- ⏱ Ready In: 15 minutes prep + 4 hours (or overnight) to freeze
- 🍽 Serves: 12 bars
- 🌱 Diet: Gluten-free, vegetarian, dairy-free option
- 💪 Nutrition Highlights: Good source of protein from yogurt and peanut butter; can be boosted further with a scoop of protein powder
- 🥕 Main Ingredients: Yogurt, peanut butter, honey, chocolate melting chips, peanuts
- 🔥 Flavor Profile: Creamy and tangy with rich peanut butter, a light honey sweetness, and a crisp chocolate shell
- 🧊 Meal-Prep Friendly: Freezes for up to a month, so you can always have one on hand
- Best Served With: Straight from the freezer on a hot afternoon, or crumbled over more frozen yogurt for a sundae-style treat
These frozen yogurt bars are a cold treat that doesn’t need any real cooking or a long list of ingredients. The base is just yogurt, peanut butter, and a little honey, so it’s tangy and rich at the same time, and it firms up into something closer to ice cream than a plain yogurt popsicle.
Dipping the frozen bars in melted chocolate gives them a thin, crackly shell that snaps when you bite into it, and a scattering of chopped peanuts on top adds crunch and makes them look like something from a proper ice cream shop.
I like that they’re genuinely simple to make with kids, since there’s no cooking involved beyond melting chocolate, and the hardest part is waiting for them to freeze. If you want a higher-protein version, a scoop of your favourite protein powder blends right into the base without changing the texture.
👩🍳 You might also like these recipes: Ninja Creami protein ice cream, Ninja Creami vanilla ice cream, Ninja Creami chocolate ice cream, Ninja Creami strawberry ice cream, peanut butter oatmeal balls, or raspberry chocolate parfait.
What You’ll Need
Here is what you’ll need for this chocolate peanut butter frozen yogurt bars recipe. Find the full measurements in the recipe card below.
- Yogurt – use whatever you have on hand. A thick coconut yogurt gives a rich, dairy-free result, or use full-fat Greek yogurt for extra creaminess and protein. For a lower-calorie treat, use low-fat, high-protein yogurt
- Peanut butter – smooth works best for an easy-to-scoop mixture; any natural nut butter (almond, cashew) is a good swap
- Honey – adds a touch of sweetness without overpowering the tang of the yogurt; maple syrup works as a substitute
- Chocolate melting chips – these melt smoothly for dipping and set into a firm shell; dark, milk, or white chocolate melts all work
- Peanuts – roughly chopped for a crunchy finish; swap for chopped almonds, crushed freeze-dried fruit, or a drizzle of extra peanut butter if you’d rather skip the nuts
How To Make Chocolate Peanut Butter Frozen Yogurt Bars
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make these frozen yogurt bars.
- In a medium bowl, mix the yogurt, peanut butter, and honey together until smooth and well combined.
- Using a small cookie scoop, divide the mixture evenly between the popsicle molds and insert a stick into each one.
- Freeze for at least 4 hours, though overnight gives the best texture.
- Melt the chocolate in a microwave-safe bowl in 45-second bursts, stirring between each one until fully smooth.
- Pop the frozen bars out of the molds and dip each one into the melted chocolate.
- Sprinkle chopped peanuts over one side while the chocolate is still wet, then set on a parchment-lined tray and freeze for another 5 minutes to harden the shell.
Recipe Tips
- For extra protein, stir a scoop of your favourite protein powder into the yogurt mixture before dividing it into the molds.
- A tall, narrow container (a mug works well) makes dipping the frozen bars much easier than a wide bowl.
- A small cookie scoop is the easiest way to portion the base evenly and works out to roughly 2 tablespoons per bar.
- You’ll likely have about ¼ cup of the yogurt mixture left over once all 12 molds are filled, so don’t worry if it doesn’t stretch exactly evenly.
- Once you take these out of the freezer, a little condensation on the chocolate is completely normal, especially on a warm day.
Serving Suggestions
I like to pull these straight from the freezer and eat them as they are, especially on a hot afternoon when nobody wants to turn the oven on. They also work well broken up over a bowl of plain frozen yogurt or ice cream for extra crunch, or served alongside fresh fruit for a lighter dessert spread.
💬 If you’ve tried these chocolate peanut butter frozen yogurt bars or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooked & Loved
Ingredients
- 2 cups yogurt, any variety, I use low-fat and high-protein for mine 17 oz / 490 grams
- ½ cup smooth peanut butter 4 oz / 128 grams
- 2 tablespoons honey 1.5 oz / 42 grams
- 2 cups chocolate melting chips 12 oz / 340 grams
- ¼ cup peanuts, roughly chopped 1 oz / 30 grams
Instructions
- In a medium bowl, add the yogurt, peanut butter and honey. Mix well until fully combined and smooth.
- Using a small cookie scoop, divide the mixture evenly among the popsicle molds, inserting a stick into each one.
- Place in the freezer for at least 4 hours, though overnight is best.
- In a small microwave-safe bowl, melt the chocolate in 45-second intervals, stirring between each one, until fully melted and smooth.
- Remove the frozen bars from the molds and dip each one into the melted chocolate.
- Sprinkle chopped peanuts over one side while the chocolate is still wet. Place on a parchment-lined baking sheet and freeze for about 5 minutes to harden the chocolate shell.
Notes
Nutrition
Comment or Rate This Recipe
Made the recipe? Please leave a rating as it helps other readers to discover this dish. You don’t need to leave a comment if rating a recipe, unless it’s 3 stars or below.
Comments
0 Comments