Peanut Butter Frozen Yogurt Bars

Peanut butter frozen yogurt bars are about to become your family’s new favorite healthy treat! These creamy, protein-packed bars taste just like peanut butter cups but are made with wholesome ingredients you can feel good about.

I started making these last summer when my kids were constantly asking for ice cream, and honestly, they love these even more! With just 5 simple ingredients and 10 minutes of hands-on time, you’ll have a batch of delicious frozen treats ready to grab whenever that sweet tooth strikes.

Why You’ll Love This Recipe

• Quick and Easy – Just 10 minutes of prep time, then let the freezer do the work!
• High Protein Snack – Perfect post-workout treat or afternoon pick-me-up that keeps you satisfied.
• Tastes Like Dessert – Your family will think they’re eating candy, but you’ll know they’re getting Greek yogurt and healthy fats.
• Budget-Friendly – Uses simple pantry staples and costs way less than store-bought protein bars.
• Customizable – Easily make them vegan, add your favorite mix-ins, or skip the homemade peanut butter cups for an even faster version.

Equipment Needed

• 9×5-inch loaf pan
• Parchment paper
• Large mixing bowl
• Small microwave-safe bowls (2)
• Whisk or spoon
• Mini muffin tin or candy molds (optional, for peanut butter cups)
• Sharp knife

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Ingredients You’ll Need

For the Yogurt Bars:

• 2 cups thick Greek yogurt or coconut yogurt
• 5 tablespoons protein powder (vanilla or salted caramel work great)
• 3-4 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• Pinch of sea salt
• Optional mix-ins: chopped dates, cacao nibs, chopped nuts

For the Peanut Butter Cups:

• 1 cup chocolate chips (6 oz)
• 1/4 cup peanut butter (natural or regular)
• 2 tablespoons protein powder (optional)

Ingredient Notes

• Yogurt: Use full-fat or 2% Greek yogurt for the creamiest texture. Low-fat yogurt will make icy bars. For dairy-free, CocoJune or Culina coconut yogurt work perfectly.
• Protein Powder: This is optional but adds great flavor and texture. I use plant-based protein, but collagen powder also works. Whey protein hasn’t been tested but should work fine.
• Peanut Butter: Any nut butter works! Try almond butter, cashew butter, or sunflower seed butter for nut-free. Natural peanut butter gives the best flavor.
• Sweetener: Start with 3 tablespoons and taste before freezing. The amount you need depends on how sweet your yogurt and protein powder are.
• Chocolate: Use good quality chocolate chips for the best flavor. Dark, milk, or semi-sweet all work great.

Step-by-Step Instructions

Step 1: Make the Peanut Butter Cups (Optional)

Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Spoon a small amount into the bottom of mini muffin cups or candy molds and freeze for 5 minutes until firm. Mix peanut butter with protein powder if using, then add a small dollop on top of each chocolate base.

Step 2: Mix the Yogurt Base

In a large bowl, whisk together the Greek yogurt, protein powder, maple syrup, vanilla extract, and sea salt until completely smooth. Taste and adjust sweetness if needed

Step 3: Assemble the Bars

Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides for easy removal. Pour the yogurt mixture into the pan and smooth the top with a spatula. If you made peanut butter cups, chop them into small pieces and either fold into the mixture or sprinkle on top (or fold in chocolate chips for a quicker version).

Step 4: Freeze Until Solid

Cover the pan with plastic wrap or foil and freeze for at least 5 hours, or overnight for best results. The bars need to be completely solid before slicing.

Step 5: Slice and Serve

Remove the frozen yogurt block from the pan using the parchment overhang. Let it sit at room temperature for 5-10 minutes to make slicing easier. Use a sharp knife to cut into 8-10 bars. Store leftover bars in an airtight container in the freezer for up to 3 months.

Pro Tips & Cooking Hacks

• Perfect Slicing: Run your knife under hot water and wipe dry between each cut for clean, professional-looking bars.
• No Molds? Make peanut butter cups in a regular muffin tin and just chop them smaller, or skip them entirely and fold chocolate chips directly into the yogurt.
• Texture Tip: For extra creamy bars, blend the yogurt mixture in a food processor for 30 seconds before freezing.
• Avoid Iciness: Always use thick, full-fat yogurt. This is the #1 secret to creamy (not icy) frozen yogurt treats!
• Make Ahead: These are perfect for meal prep! Make a double batch and you’ll have healthy snacks for weeks.

Tips & Variations

Storage: Keep bars in a freezer-safe container or bag for up to 3 months. Let them sit at room temperature for 5-10 minutes before eating for the best creamy texture.

Make It Vegan: Use coconut yogurt (like CocoJune or Culina brands) and dairy-free chocolate chips. These turn out just as delicious as the regular version!

Flavor Twists: Try chocolate protein powder for double chocolate bars, add 1/2 teaspoon almond extract and sprinkles for birthday cake flavor, or mix in chopped strawberries for strawberry shortcake vibes.

Serving Suggestions

These peanut butter frozen yogurt bars are perfect for hot summer afternoons, post-workout fuel, or whenever you need a healthier sweet treat. I love packing them in my kids’ lunchboxes as a special surprise—they stay frozen until lunchtime in an insulated bag with an ice pack.

Serve them straight from the freezer on their own, or get fancy and drizzle with extra melted peanut butter and a sprinkle of sea salt. They’re also amazing crumbled over a bowl of fresh berries for a protein-packed parfait!

Common Mistakes

• Using low-fat yogurt: This creates icy, not creamy, bars. Always use full-fat or 2% yogurt.
• Not freezing long enough: These need at least 5 hours to freeze solid. Cutting them too early makes a mess!
• Skipping the room temperature rest: Let bars sit out 5-10 minutes before serving or they’ll be rock hard.
• Over-sweetening: Start with less sweetener—you can always add more, but you can’t take it away once frozen!

What to Serve With Peanut Butter Frozen Yogurt Bars

These bars are delicious on their own, but they’re also perfect alongside fresh fruit like sliced strawberries, banana coins, or a handful of blueberries. For a fun dessert board, arrange the bars with fresh berries, extra chocolate chips, and small bowls of peanut butter for dipping.

They also pair wonderfully with a cold glass of almond milk or as a topping for your morning smoothie bowl. My kids love them broken into chunks over vanilla ice cream for an extra-indulgent treat!

Frequently Asked Questions

Can I make these without protein powder?

Absolutely! The protein powder is totally optional. Greek yogurt already has plenty of protein, so you’ll still get a satisfying, high-protein snack without it.

How do I prevent my bars from getting icy?

Use thick, full-fat Greek yogurt (not low-fat or non-fat). The fat content is what keeps them creamy instead of icy!

Can I use a different nut butter?

Yes! Almond butter, cashew butter, or even sunflower seed butter (for nut-free) all work great in this recipe.

How long do these last in the freezer?

They’ll keep for up to 3 months in an airtight container. Just grab one whenever you need a quick, healthy treat!

Do I have to make the peanut butter cups?

Nope! You can fold chocolate chips directly into the yogurt mixture for a much quicker version that’s just as delicious.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear what mix-ins you added or if you tried any flavor variations!