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This protein packed Peanut Butter Chocolate Greek Yogurt Bark is a snack that is unlike any other! Less than 10 minutes to prep, the perfect sweet and salty treat and a great creamy cold treat to cool you off on a hot day. Protein powder added for more power in your delicious snack game!
I can’t even begin to tell you how OBSESSED I am with this new snack that I have been making on repeat lately! I wasn’t even sure what to call it at first but settled on Greek yogurt bark as it made the most sense.
You make a creamy peanut butter yogurt layer, top with with rich dark chocolate, freeze and then sprinkle with sea salt. It’s a rich protein packed snack that tastes like a Reese cup! Who could ask for more?!
I am a big snacker and always have a sweet tooth in the afternoons.
This protein bark along with these other peanut butter chocolate treats are some of my favorites: copycat peanut butter perfect bar, peanut butter oat balls, and chocolate peanut butter overnight oats!
Why You Will Love This Protein Greek Yogurt Bark Recipe:
- So simple to make. This easy recipe comes together in under 10 minutes. Yes, you have to wait a few hours to actually eat it which is hard, but putting in a little time for this perfect treat is worth it!
- Uses simple ingredients and pantry staples. I have all of the ingredients on hand for this yogurt bark at all times. The only time I don’t is when we have eaten all of the yogurt and need to restock. Other than that, we have all of the above items needed!
- It tastes almost like a Reese cup ice cream treat! If peanut butter and chocolate is you jam, and you love that Reese cup flavor, this will be your obsession!
- A nice snack with a protein kick. I am always looking for fun ways to add some protein to my afternoon slump. The peanut butter, creamy Greek yogurt and protein powder all come together to give this snack a protein push!
Recipe Ingredients:
- Greek yogurt: full fat or whole milk plain Greek yogurt is what we use since it is what we always have on hand. It will work the best overall because the higher the fat, the lower the water content is in the yogurt so it will have a smoother texture instead of an icy texture once frozen. I have not tested this Greek yogurt bark recipe with a vanilla yogurt or a sweetened variation to date.
- peanut butter: creamy peanut butter for a super smooth and silky texture however if you would like to use crunchy you surely can! I use the Skippy natural creamy and it works well in this bark recipe. If you have a peanut allergy, almond butter is a great option as well to substitute.
- vanilla protein powder: when it comes to protein powders, make sure it is one that you really like the flavor of–otherwise you will not enjoy this treat nearly as much. I use a vanilla whey protein powder that I love and it adds to the recipe versus making it intolerable. The recipe can technically go without the protein powder but the bark will have a slightly different texture.
- vanilla: just a touch to round out the flavors
- maple syrup: since plain Greek yogurt doesn’t have any added sugar, pure maple syrup is my preferred sweetener but if you prefer to use a little honey or even agave nectar, that will work too. Use your favorite liquid sweetener.
- dark chocolate chips: dark chocolate is our preference. You can certainly use another type of chocolate chip: milk chocolate, white chocolate, etc.
- sea salt: flakey sea salt is technically optional but if you love anything sweet and salty, you will definitely want to add it!
Step-By-Step Instructions:
- Stir together the yogurt, peanut butter, protein powder, sweetener, and vanilla in a medium bowl until smooth and creamy. The texture should be thick but creamy. You can adjust the sweetness to taste if desired.
- Spread the mixture evenly (using an offset spatula helps a lot!) on a parchment lined quarter sheet pan. If you don’t have this size pan, use a different size or you could try using a 9×13 inch baking pan but it can be tricky to spread in one. Spread the mixture so it is somewhere between 1/4 inch and 1/2 inch–whatever is your preference is fine!
- Melt the dark chocolate chips by microwaving in 30 second increments and stirring in between. Don’t overheat it or it will seize up and be inedible. When most of the chips are melted, just keep stirring until smooth.
- Spread the melted chocolate evenly over the peanut butter yogurt mixture.
- Transfer to the freezer for at least 2 hours. I like to wait a bit longer usually because it is easier to cut or break apart when it is really solid.
- Once frozen, sprinkle with flakey sea salt, cut with a sharp knife into pieces or break it up with your hands! Dig in!
Recipe TipS
- For best results, use full-fat Greek yogurt. This will keep the texture from becoming icy. Low fat or nonfat yogurt will have higher water content and will therefore form icicles in the bark when frozen.
- Allow your bark to sit out for several minutes before eating. Easier said than done, right? I know! But if you want a creamier texture, you want to soften them just a bit before eating.
- Keep this healthy yogurt bark in the freezer! You don’t want this to sit out for long or it starts to become runny. Take out what you want to eat and leave the remaining treats in the freezer.
Optional Add-Ins:
Feel free to stir in or add some of your favorite toppings!
- pretzels
- M&Ms
- chopped peanuts or other nuts
- sprinkles
- chia seeds
- chocolate chips–may be too much for some, but sprinkling some mini chocolate chips over top makes it a fun treat too!
- coconut flakes
- crushed graham crackers
- mini marshmallows
- fresh fruit–not my favorite as it can get a bit iced up as well from freezing, but lots of people seem to love it in frozen yogurt so feel free!
Storage:
Store this frozen yogurt bark recipe in the freezer in a freezer safe, airtight container. For best results place a piece or wax paper or parchment paper between each layer of the bark so it doesn’t get stuck.
Store for up to 3 months in the freezer. Allow the bark to sit out for about 3-5 minutes before eating to let it soften slightly for the best texture!
Other Snack Recipes:
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Greek Yogurt Bark
This protein packed Peanut Butter Chocolate Greek Yogurt Bark is a snack that is unlike any other! Less than 10 minutes to prep, the perfect sweet and salty treat and a great creamy cold treat to cool you off on a hot day. Protein powder added for more power in your delicious snack game!
Ingredients
- 1 c plain Greek yogurt, whole milk/full fat
- 3/4 c peanut butter
- 1/4 c vanilla protein powder
- 1-2 T maple syrup or honey
- 1/4 tsp vanilla extract
- 1 c dark chocolate chips
- flaked sea salt, optional
Instructions
- Stir together the yogurt, peanut butter, protein powder, sweetener, and vanilla until smooth and creamy. Spread the mixture evenly (using an offset spatula helps a lot!) on a parchment lined quarter sheet pan. If you don't have this size pan, use a different size or you could try using a 9×13 inch baking pan but it can be tricky to spread in one.
- Spread the mixture so it is somewhere between 1/4 inch and 1/2 inch–whatever is your preference is fine! Melt the dark chocolate chips by microwaving in 30 second increments and stirring in between, making sure not to overheat it.
- Once melted, spread it evenly over the peanut butter yogurt mixture. Transfer to the freezer for at least 2-3 hours.
- Once frozen, sprinkle with flakey sea salt, cut with a sharp knife into pieces or break it up with your hands! Dig in!
Notes
- For best results, use full-fat Greek yogurt. This will keep the texture from becoming icy. Low fat or nonfat yogurt will have higher water content and will therefore form icicles in the bark when frozen.
- Allow your bark to sit out for several minutes before eating. Easier said than done, right? I know! But if you want a creamier texture, you want to soften them just a bit before eating.
- Keep this healthy yogurt bark in the freezer! You don’t want this to sit out for long or it starts to become runny. Take out what you want to eat and leave the remaining treats in the freezer.
Nutrition
Calories: 237kcal, Carbohydrates: 17g, Protein: 11g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.001g, Cholesterol: 7mg, Sodium: 117mg, Potassium: 267mg, Fiber: 2g, Sugar: 10g, Vitamin A: 3IU, Vitamin C: 0.1mg, Calcium: 102mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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What is the serving size for nutrition values?
Sorry if I missed it. Thank you!
No worries! It’s a tricky one to really say, but it’s 1/10th of the recipe. If you make it on an approximately 9 inch by 13 inch sheet pan, then its approximately a 3 inch by 5 inch rectangular piece. Hope this helps!