Peanut Butter Frozen Yogurt Bars

Peanut butter frozen yogurt bars are the ultimate high-protein, no-bake frozen treat that tastes just like peanut butter cups! With only 5 ingredients and 10 minutes of prep, these creamy, dreamy bars are customizable, nutritious, and seriously delicious.

Why You’ll Love This Recipe

• Quick and Easy – Seriously, these come together in less than 10 minutes! Just mix, pour, freeze, and you’re done.
• High Protein Powerhouse – Perfect for post-workout fuel or an afternoon pick-me-up that actually keeps you satisfied.
• Taste Like Dessert – They genuinely taste like peanut butter cups, but you can feel good about eating them!
• Totally Customizable – Swap ingredients to meet your dietary needs or flavor preferences. The possibilities are endless!
• No Baking Required – My favorite kind of recipe, especially during those hot summer months!

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Ingredient List

For the Yogurt Bars:

• 2 cups thick coconut yogurt or Greek yogurt
• 5 tablespoons protein powder (optional but recommended)
• 3-4 tablespoons maple syrup or honey
• Pinch of sea salt
• 1 teaspoon vanilla extract
• Any mix-ins you’d like – chopped dates, cacao nibs, nuts for crunch (optional)

For the Homemade Peanut Butter Cups:

• 1 cup chocolate chips
• 1/4 cup peanut butter
• 2 tablespoons protein powder (optional)

Substitution Notes: You can use any nut butter or even sunflower seed butter for a nut-free option! For the yogurt, make sure it’s thick and full-fat for the best creamy texture. I love using unsweetened vanilla yogurt.

Why These Ingredients Work

Let me tell you why each ingredient is a total game-changer in this recipe!

Thick Yogurt is absolutely KEY here. The fat content is what gives these bars that creamy, dreamy texture instead of turning icy. I usually reach for full-fat Greek yogurt or a good coconut yogurt like CocoJune or Culina.

Protein Powder not only boosts the protein content but also adds amazing flavor! I’m partial to Macro Mike’s salted caramel flavor – it makes these taste like a legit dessert. You can totally skip it if you want, but I highly recommend giving it a try!

Peanut Butter gives us both incredible flavor and that luscious creaminess. Plus, it’s packed with healthy fats that help prevent that dreaded ice crystal situation.

Maple Syrup or Honey adds just enough sweetness without going overboard. The amount you need really depends on your yogurt and protein powder, so taste as you go!

Essential Tools and Equipment

• Mixing bowl or food processor (for extra smooth texture)
• Spatula
• Parchment-lined loaf pan or silicone bar mold
• Candy molds or mini muffin tin (if making peanut butter cups)
• Sharp knife for slicing

How To Make Peanut Butter Frozen Yogurt Bars

Step 1: Make the Peanut Butter Cups

Start by melting your chocolate chips in a small bowl until completely smooth. I like to use the microwave in 30-second bursts, stirring between each one. Add a little chocolate to the bottom of your molds or mini muffin cups

While that’s freezing, mix together the peanut butter and protein powder in another small bowl. Once your chocolate base is firm, add a little dollop of the peanut butter mixture on top of each chocolate layer. Then cover with the remaining melted chocolate. Back to the freezer they go for about an hour!

Step 2: Mix the Yogurt Base

In a large bowl, combine all your yogurt bar ingredients. Mix everything together until it’s nice and smooth. This is when I like to taste and adjust – add a bit more maple syrup if you want it sweeter, or a pinch more salt to really make those flavors pop!

Step 3: Assemble and Freeze

Pour your yogurt mixture into a parchment-lined loaf pan or silicone mold, spreading it out evenly. Now here’s the fun part – chop up those peanut butter cups you made earlier into smaller pieces and either fold them into the yogurt or sprinkle them on top. If you’re skipping the homemade cups, just stir in some chocolate chips!

Step 4: The Waiting Game

Place the pan in the freezer for at least 5 hours, or overnight if you can wait that long! I know it’s tough, but trust me, it’s worth it.

Step 5: Slice and Serve

When you’re ready to enjoy them, let the bars sit at room temperature for 5-10 minutes. This makes them SO much easier to cut and gives them that perfect creamy texture. Slice into bars and store any leftovers in an airtight container in the freezer.

You Must Know

The yogurt MUST be thick and full-fat. This is non-negotiable if you want creamy, not icy, results! Low-fat yogurt has too much water and will give you ice crystals instead of that smooth texture we’re after.

My Personal Secret: Let these sit out for 5-10 minutes before eating. It makes ALL the difference in texture and brings out the flavors beautifully!

Pro Tips & Cooking Hacks

• Perfect Slicing Technique: Run your knife under hot water before each cut for super clean slices!
• Flavor Boost: Add a teaspoon of vanilla extract, almond butter, or a drizzle of tahini for an extra dimension of flavor.
• Skip the Molds: No candy molds? Make your peanut butter cups in a regular muffin tin and just chop them up after they’re frozen!
• Texture Tip: Using a food processor instead of just mixing by hand creates an incredibly smooth and creamy texture.

Flavor Variations / Suggestions

• Snickers Vibes: Add chopped peanuts and chopped dates for that candy bar experience!
• Berry Bliss: Top with fresh berries before freezing for a fruity twist.
• Festive Fun: Add 1/2 teaspoon almond extract and sprinkles for a birthday cake flavor!
• Baklava Dreams: Mix in cinnamon, pistachios, and orange zest – trust me on this one!

Make-Ahead Options

These bars are MADE for meal prep! Mix everything up on a Sunday, freeze in individual portions, and you’ve got healthy snacks for the entire week. They keep beautifully in the freezer for up to 3 months in a freezer-safe container or bag.

Recipe Notes & Baker’s Tips

• The amount of sweetness you need really depends on your yogurt and protein powder – always taste before freezing!
• You can absolutely make these vegan by using coconut yogurt and dairy-free chocolate chips.
• Don’t worry if your peanut butter cups aren’t perfect – they’re getting chopped up anyway!

Serving Suggestions

These bars are perfect as:

• A post-workout snack
• An afternoon pick-me-up
• A healthier dessert option
• A sweet breakfast treat (I won’t judge!)

Pair them with a cold glass of almond milk or your morning coffee for the ultimate indulgence!

How to Store Your Peanut Butter Frozen Yogurt Bars

Storage: Keep bars in an airtight container in the freezer for up to 3 months.
Serving: Let thaw at room temperature for 5-10 minutes before eating for the creamiest texture!
Individual Portions: Once frozen solid, you can transfer bars to a freezer bag for easy grab-and-go snacks.

Allergy Information

Common Allergens: Dairy (if using Greek yogurt), peanuts, tree nuts (depending on protein powder)
Dairy-Free: Use coconut yogurt and dairy-free chocolate chips
Nut-Free: Substitute sunflower seed butter for peanut butter

Questions I Get Asked A Lot

Can I use a different nut butter?

Absolutely! Almond butter, cashew butter, or even tahini would be delicious. For a nut-free version, sunflower seed butter works great!

Why are my bars icy instead of creamy?

This usually means your yogurt wasn’t thick or fatty enough. Make sure you’re using full-fat yogurt – it makes all the difference!

Can I skip the protein powder?

Yes! The protein powder adds flavor and texture, but if you use thick Greek yogurt, you’ll still get plenty of protein without it.

How many bars does this recipe make?

It depends on how large you cut them! I usually get 8-10 generous bars from one batch.

Can I use store-bought chocolate instead of making peanut butter cups?

For sure! Just fold chocolate chips directly into the yogurt mixture. It’s quicker and still delicious!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear what flavor variations you tried and how they turned out. Did you go for the Snickers vibe or keep it classic?