Introduction
The Peanut Butter Chocolate Greek Yogurt Bark is the internet’s favorite healthy obsession, and for good reason. This simple, no-bake treat transforms humble Greek yogurt into a high-protein, satisfying dessert that tastes remarkably like a decadent fudge bar. Combining the classic pairing of rich peanut butter and dark chocolate with a tangy, creamy base, this bark is perfect for meal prepping healthy snacks or satisfying those late-night sweet cravings without the guilt. It’s incredibly adaptable, requiring minimal ingredients and just a few hours in the freezer.
Ingredients
- 2 cups (450g) plain Greek yogurt (full-fat or 2% recommended for creaminess)
- 1/4 cup (60ml) maple syrup or honey (adjust to taste)
- 1 teaspoon vanilla extract
- 1/2 cup (120g) natural creamy peanut butter (warmed slightly)
- 1/4 cup (40g) dark chocolate chips
- 1 teaspoon coconut oil (for melting chocolate)
- Pinch of flaky sea salt (optional, for topping)
Step-by-step Preparation
- Prepare the Pan: Line a standard baking sheet (approximately 9×13 inches or 23×33 cm) with parchment paper. Ensure the parchment hangs slightly over the edges, which will make lifting the frozen bark much easier.
- Mix the Base: In a large bowl, combine the Greek yogurt, maple syrup (or honey), and vanilla extract. Stir until the mixture is completely smooth and the sweetener is fully incorporated.
Tip: Use chilled yogurt for the best texture; this prevents it from becoming runny during spreading. - Spread the Yogurt: Pour the yogurt mixture onto the prepared baking sheet. Using an offset spatula or the back of a spoon, spread the yogurt into an even layer, aiming for about 1/4 to 1/3 inch (0.6 to 0.8 cm) thickness.
- Prepare the Swirl: Place the peanut butter in a microwave-safe bowl and heat for 15-20 seconds until it is slightly runny. Drizzle the warmed peanut butter randomly over the yogurt base.
- Swirl and Freeze: Use a skewer or a butter knife to gently swirl the peanut butter through the yogurt. Be careful not to mix too vigorously; you want distinct ribbons of peanut butter. Place the sheet pan in the freezer for at least 1 hour to allow the bark to firm up slightly.
- Add Chocolate Topping: In a separate small bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until completely smooth. Remove the partially frozen bark from the freezer and drizzle the melted chocolate evenly over the top. Sprinkle immediately with flaky sea salt, if using.
- Final Freeze and Serve: Return the bark to the freezer for a minimum of 3-4 hours, or until completely solid and snapped easily. Once frozen, lift the parchment paper and break the bark into irregular pieces.
Nutritional Information
This recipe yields approximately 10 servings. Each serving is estimated to contain around 160-180 calories (depending on the yogurt fat content and sweetener used). Greek yogurt provides a massive protein boost (essential for satiety and muscle maintenance), while the peanut butter offers healthy monounsaturated fats. This bark is also a good source of calcium and probiotics, making it a much healthier alternative to ice cream.
Storage
Due to its yogurt base, this bark must be stored in the freezer at all times. Place the broken pieces in an airtight, freezer-safe container, separated by small pieces of parchment paper to prevent sticking. The Peanut Butter Chocolate Greek Yogurt Bark will maintain its quality for up to 2 months when stored properly. Do not attempt to refrigerate or leave at room temperature, as it will melt quickly.
Conclusion
This Greek yogurt bark is a customizable canvas! Feel free to experiment by swapping out the peanut butter for almond butter or sunflower seed butter for a nut-free option. Other delightful additions include chopped walnuts, mini pretzels for crunch, or a scoop of protein powder mixed into the yogurt base for an even bigger protein punch. Enjoy this simple, satisfying treat whenever you need a quick, cool pick-me-up!