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Simple Peanut Butter Frozen Yogurt Bark

A deliciously simple treat that blends creamy Greek yogurt, nutty peanut butter, and chocolate into a refreshing frozen bark perfect for warm days or a sweet indulgence.
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Prep Time 5 minutes
Total Time 4 hours
Servings: 20 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1.25 cups Greek Yogurt Use plain or vanilla for added sweetness.
  • 1 cup Peanut Butter Natural is best for rich flavor. Soften to room temperature for easy mixing.
  • 1/4 cup Protein Powder Feel free to use your favorite brand—vanilla flavored works great!
  • 3 tbsp Maple Syrup Adjust to your sweetness preference; honey can be used as an alternative.
  • 1/2 tsp Vanilla Extract Enhances flavors.
  • 1/4 tsp Ground Cinnamon Optional but recommended for a warm touch.
  • 1 cup Chocolate Chips Semi-sweet or dark chocolate are preferred, can experiment with others.
  • Sea Salt To sprinkle on top for flavor balance.

Method
 

Preparation
  1. In a medium bowl, mix Greek yogurt, peanut butter, protein powder, maple syrup, vanilla extract, and ground cinnamon until smooth and shiny.
  2. Line a baking sheet with parchment paper, making sure there's an overhang for easy removal.
  3. Spread the yogurt mixture evenly on the baking sheet, keeping it about 1/2-inch thick.
Freezing
  1. Freeze the mixture for about 1 hour, or until it’s firm enough to handle.
  2. While the base is freezing, melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  3. Drizzle the melted chocolate over the frozen yogurt and sprinkle with sea salt.
  4. Return to the freezer and let freeze for an additional 2 to 3 hours until fully solid.
Serving
  1. Once solid, remove from the freezer and let sit at room temperature for 1 to 2 minutes before cutting or breaking into pieces.

Notes

Wrap individual pieces in plastic wrap to prevent sticking, or use an airtight container with parchment paper between layers. Can be stored in the freezer for up to 2 months.