Chocolate Peanut Butter Frozen Yogurt Bark

Creamy yogurt, salty peanut butter, and dark chocolate snap together into a frozen bark that tastes like a grown-up candy bar. Chocolate Peanut Butter Frozen Yogurt Bark is bright, simple, and over after a few easy steps. After testing this version eight times and tweaking the peanut-to-yogurt ratio, I landed on a texture that holds when frozen but still snaps cleanly. This is the no-bake treat I make when friends drop by or when the kids want something cool and protein-forward. Read on for exact measurements, step-by-step photos, and tips I learned working in restaurant pastry and at home.

Why this recipe works

Greek yogurt gives body and protein without heavy cream. It freezes firm but not rock-hard.
A higher peanut butter ratio adds fat to prevent the bark from shattering like plain yogurt.
Swirling warm chocolate creates thin ribbons that set quickly for a crisp bite.
A little salt brightens flavor and balances sweetness.
Quick freezing preserves dairy texture and keeps the yogurt from weeping.

Ingredients breakdown

Plain Greek yogurt — 480 g (2 cups). Thick base and protein. Use full-fat for creamier texture; nonfat will freeze harder.
- Substitute: Skyr or strained yogurt works, but expect a firmer freeze.
Peanut butter — 120 g (1/2 cup). Adds richness and chew. Use natural peanut butter for cleaner flavor; it may be looser.
- Impact: If using runny peanut butter, the swirl will spread thin. Chill slightly before swirling.
Cocoa powder — 15 g (2 tbsp). Adds chocolate depth without extra sugar.
Honey or maple syrup — 60 ml (4 tbsp). Sweetener and freezer-friendly binder.
- Impact: Sugar type affects freezing point. Honey keeps the bark slightly softer than granulated sugar.
Vanilla extract — 1 tsp (5 ml). Rounds flavors.
Salt — 1/8 tsp (0.5 g). Small amount enhances chocolate and peanut flavors.
Dark chocolate chips — 80 g (1/3 cup) or chopped dark chocolate. Melted for ribbons.
Chopped roasted peanuts — 40 g (1/4 cup), optional for crunch.
Optional mix-ins: toasted coconut, mini chocolate chips, or freeze-dried banana pieces.

Essential equipment

Rimmed baking sheet (30 x 20 cm / 12 x 8 inches) — fits in most freezers and creates even thickness.
Parchment paper — prevents sticking and makes lifting easy.
Small heatproof bowl for melting chocolate — microwave-safe or use a double boiler.
Offset spatula or spoon — for spreading and swirling.
Freezer-safe airtight container or zip-top bag — for storage.
If you don’t have an offset spatula, a butter knife works fine.

I recommend reading our simple guide to a frozen Greek yogurt base before you start if you want extra tips on texture.

Step-by-step instructions

This recipe takes about 15 minutes prep, 0 minutes active cook time, 4 hours freezer time, about 4 hours 15 minutes total, and yields 8 servings.

Step 1: Stir the yogurt base

In a medium bowl, whisk 480 g (2 cups) plain Greek yogurt with 60 ml (4 tbsp) honey, 1 tsp (5 ml) vanilla, and 1/8 tsp (0.5 g) salt until smooth, about 1–2 minutes. Taste and adjust sweetness; the yogurt should be a bit sweeter than you want when frozen.

Step 2: Warm the peanut butter

Heat 120 g (1/2 cup) peanut butter in a small bowl in the microwave for 15–20 seconds, or until it stirs easily. Stir it smooth for 10 seconds. This makes swirling simpler and prevents clumps.

Step 3: Spread the yogurt

Line a rimmed baking sheet (30 x 20 cm / 12 x 8 in) with parchment. Spread the yogurt mixture into an even layer about 6 mm (1/4 inch) thick using an offset spatula, about 2–3 minutes. Work quickly so the yogurt stays cold.

Step 4: Add peanut butter and chocolate ribbons

Drop spoonfuls of warmed peanut butter across the yogurt. Melt 80 g (1/3 cup) dark chocolate chips in 20–30 second bursts, stirring between each, until smooth. Drizzle the melted chocolate over the yogurt. Use a skewer or the tip of a knife to swirl peanut butter and chocolate into a marbled pattern for 30–45 seconds. Leave some distinct ribbons for texture.

Step 5: Finish with toppings and freeze

Sprinkle 40 g (1/4 cup) chopped roasted peanuts and an extra pinch of flaky salt across the top. Place the tray flat in the coldest part of the freezer and freeze until solid, about 4 hours. For faster set, freeze 2–3 hours and then place in the back of the freezer overnight.

Step 6: Break and store

Lift the parchment and transfer the set bark to a cutting board. Break into 8–12 pieces by hand, aiming for pieces about 40–60 g each. Store in a single layer between parchment in an airtight container for up to 2 weeks, or freeze up to 2 months.

Expert Tips & Pro Techniques

Chill your bowl and utensils for 10 minutes before you start to keep the yogurt cold while you work.
Common mistake: over-swirl. If you mix too long, peanut butter and chocolate blend into murky brown. Swirl 30–45 seconds for a clear marbled look.
Make-ahead: Prepare the bark up to two weeks ahead and keep in the freezer. Thaw in the fridge for 10 minutes before serving.
Professional tip: Warm the peanut butter gently to loosen oils, not to liquefy it. This preserves texture in the finished bark.
For cleaner breaks, freeze until very firm and use a chef’s knife to score pieces before snapping.
To reduce sticky hands, wear kitchen gloves or use parchment to lift and break the bark.

Storage & Reheating

Refrigerator: Store leftover bark in an airtight container in the coldest part of the fridge for up to 2 days. It will soften quickly.
Freezer: Yes, it freezes well. Layer pieces between parchment in an airtight container or freezer bag for up to 2 months.
Thawing: Move to the fridge for 10–15 minutes before serving to take the chill off without melting.
Reheating: Do not reheat in an oven or microwave. This dessert is best served cold or slightly softened at room temperature for 5–10 minutes.

Variations & Substitutions

Vegan / Dairy-Free: Use plant-based unsweetened yogurt (coconut or soy). Replace honey with maple syrup. The bark will be slightly softer. Keep the same quantities.
Lower Sugar: Reduce honey to 30 ml (2 tbsp) and use 60 g (1/4 cup) dark chocolate (70%+) for lower sugar. Expect a firmer freeze.
Almond Butter Swap: Replace peanut butter 1:1 with almond butter. Flavor will be milder; add 1/8 tsp extra salt to boost nuttiness.
Add fruit: Sprinkle freeze-dried strawberries (15 g / 1/4 cup) before freezing to add brightness without extra water.
Double batch: Double all ingredients and use two baking sheets or a larger sheet. Freeze times remain the same.

Serving suggestions & pairings

Serve with fresh berries and a drizzle of extra peanut butter for a party platter.
Pair with cold coffee or a chocolate almond milk latte for a snack break. Try pairing with our chocolate peanut butter cookies for a textural contrast.
For a portable snack, pack pieces in small parchment-wrapped bundles for lunchboxes.
Serve alongside frozen fruit skewers for a summer dessert board.

Nutrition information (per serving)

Serving size: 1 piece (approx. 1/8th of recipe). Makes 8 servings.
Calories: ~235 kcal
Total Fat: ~17 g
Saturated Fat: ~4 g
Cholesterol: ~5 mg
Sodium: ~80 mg
Total Carbohydrates: ~17 g
Dietary Fiber: ~2 g
Sugars: ~11 g
Protein: ~11 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my bark become icy instead of creamy?
A: If the yogurt contains a lot of water or you froze it slowly, ice crystals can form. Use thicker Greek yogurt and freeze quickly on a cold tray.

Q: Can I make this without peanut butter for a nut allergy?
A: Yes. Swap peanut butter for sunflower seed butter in a 1:1 ratio. Flavor will change slightly; reduce salt if the seed butter is salted.

Q: Can I double this recipe and freeze more at once?
A: Yes. Double all ingredients and use two baking sheets or one large tray. Freeze time is the same but may need a tad longer if pieces are thicker.

Q: Can I prepare this the night before a party?
A: Absolutely. Make it the night before and keep it frozen in a single layer. Move to the refrigerator 10–15 minutes before serving.

Q: How long does this keep in the fridge and freezer?
A: In the fridge, up to 2 days (it softens quickly). In the freezer, up to 2 months when stored airtight.

Q: Why did the chocolate not set properly?
A: If the chocolate was not fully melted or was overheated, it can seize. Melt gently and stir until smooth. Ensure melted chocolate is warm, not hot, before drizzling over cold yogurt.

Q: Can I use flavored yogurt, like vanilla or honey yogurt?
A: Yes, but flavored yogurts add extra sugar and may change freeze texture. If using flavored yogurt, cut added sweetener by half.

Conclusion
This Chocolate Peanut Butter Frozen Yogurt Bark is an easy, crowd-pleasing freezer treat that balances protein and indulgence. For more recipe ideas and a slightly different take on the same dessert, see Hannah Magee RD’s peanut butter chocolate yogurt bark, and for a quick 10-minute version, check out this Lemons & Zest yogurt bark recipe.