Chocolate Peanut Butter Frozen Greek Yogurt Bars
Directions
- 1Line a baking sheet with wax paper or a silicone baking mat.
- 2In a small bowl, combine 1 cup plain Greek yogurt, ½ cup creamy peanut butter, 1 tablespoon maple syrup or honey, and 1 teaspoon vanilla extract, and stir until smooth.
- 3Use a cupcake or ice cream scoop and about half of the yogurt mixture to dollop 4-6 mounds on the lined pan.
- 4Press a popsicle stick onto each mound, then use the scoop to top the mounds with the remaining yogurt mixture.
- 5Use a small offset spatula to slightly flatten the mounds.
- 6Scatter 2 tablespoons roasted and salted peanuts evenly on each of the mounds.
- 7Place the pan in the freezer for at least 2 hours, or until frozen solid.
- 8Once the yogurt mixture is frozen, add 1 cup chocolate chips or chopped chocolate and 2 tablespoons coconut oil to a microwave-safe bowl.
- 9Microwave at 50% power for 30 seconds, stir, then continue to microwave for 15-20 second intervals until melted.
- 10Remove the pan from the freezer and dip each pop into the melted chocolate.
- 11Place the pops back on the sheet pan and enjoy immediately or return to the freezer.
- 12Let thaw for 5-10 minutes after removing from the freezer or they will be hard to bite into.
Ingredients
- 1 cup plain Greek yogurt
- 0.5 cup creamy peanut butter
- 1 tablespoon maple syrup or honey
- 1 teaspoon vanilla extract
- 2 tablespoons roasted and salted peanuts (optional)
- 1 cup chocolate chips or chopped chocolate (6 oz.)
- 2 tablespoons coconut oil
Equipment
baking sheetwax papersilicone baking matsmall bowlcupcake or ice cream scooppopsicle sticksmall offset spatulamicrowave-safe bowl
Tips
- Use whole milk yogurt for the ultimate rich and creamy texture; avoid non-fat yogurt to prevent iciness.
- Taste the yogurt mixture for sweetness and add more maple syrup or honey if desired.
- For extra chocolate, stir 2 tablespoons of mini chocolate chips into the yogurt mixture.
- Swap creamy almond butter for peanut butter and crushed almonds for peanuts to make almond butter frozen yogurt bars.
- Don't skip the coconut oil as it's essential for forming an instant chocolate shell that is not too hard to bite into.
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