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–+ servings
Peanut Butter Chocolate Greek Yogurt Bark

Peanut Butter Chocolate Greek Yogurt Bark: A Decadent Snack Delight

A quick and customizable Peanut Butter Chocolate Greek Yogurt Bark for a healthy treat.
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Prep Time 10 minutes
Total Time 3 hours
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Yogurt Base
  • 2 cups Greek Yogurt non-fat or dairy-free for a vegan option
  • 1/2 cup Peanut Butter natural works best
  • 1/4 cup Honey or Maple Syrup adjust to taste or omit
  • 1 teaspoon Vanilla Extract pure vanilla for best results
  • 1/4 teaspoon Salt
For the Chocolate Layer
  • 1 cup Dark Chocolate Chips vegan chocolate for dairy-free
For the Toppings
  • 1/4 cup Chopped Peanuts or substitute with any favorite nuts
  • 2 tablespoons Chia Seeds
  • 1/2 teaspoon Sea Salt
  • 1/4 cup Dried Fruit such as cranberries or goji berries
  • 1/4 cup Shredded Coconut

Equipment

  • Mixing bowl
  • Spatula
  • Microwave-safe bowl
  • Baking sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Line a baking sheet or cutting board with parchment paper.
  2. In a large mixing bowl, combine Greek yogurt, peanut butter, honey or maple syrup, vanilla, and salt.
  3. Pour the yogurt mixture onto the prepared parchment paper, spreading it evenly about 1/2 inch thick.
  4. In a microwave-safe bowl, melt dark chocolate chips with a drizzle of peanut butter in 30-second intervals until smooth.
  5. Drizzle the melted chocolate over the yogurt base.
  6. While the chocolate is still soft, sprinkle your choice of toppings over the bark.
  7. Place the baking sheet in the freezer for 2 to 3 hours until fully firm.
  8. Remove from the freezer and break into bite-sized pieces.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 15gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 50mgPotassium: 150mgFiber: 2gSugar: 6gCalcium: 200mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 5 days or in the freezer for 2-3 weeks.

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