Chocolate Peanut Butter Frozen Greek Yogurt Bars

135 mins
Serves 6
https://cupcakesandkalechips.com/chocolate-peanut-butter-frozen-yogurt-bars-with-yoplaitgreek-glutenfree/

Directions

  1. 1Line a baking sheet with wax paper or a silicone baking mat.
  2. 2Line a baking sheet with wax paper or a silicone baking mat.
  3. 3Line a baking sheet with wax paper or a silicone baking mat.
  4. 4In 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.
  5. 5In 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.
  6. 6In 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.
  7. 7Use a cupcake or ice cream scoop and about half of the yogurt mixture to dollop 4-6 mounds on the lined pan.
  8. 8Use a cupcake or ice cream scoop and about half of the yogurt mixture to dollop 4-6 mounds on the lined pan.
  9. 9Use a cupcake or ice cream scoop and about half of the yogurt mixture to dollop 4-6 mounds on the lined pan.
  10. 10Press a popsicle stick onto each mound, then use the scoop to top the mounds with the remaining yogurt mixture.
  11. 11Press a popsicle stick onto each mound, then use the scoop to top the mounds with the remaining yogurt mixture.
  12. 12Press a popsicle stick onto each mound, then use the scoop to top the mounds with the remaining yogurt mixture.
  13. 13Use a small offset spatula to slightly flatten the mounds.
  14. 14Use a small offset spatula to slightly flatten the mounds.
  15. 15Use a small offset spatula to slightly flatten the mounds.
  16. 16Scatter 2 tablespoons roasted and salted peanuts evenly on each of the mounds.
  17. 17Scatter 2 tablespoons roasted and salted peanuts evenly on each of the mounds.
  18. 18Scatter 2 tablespoons roasted and salted peanuts evenly on each of the mounds.
  19. 19Place the pan in the freezer for at least 2 hours, or until frozen solid.
  20. 20Place the pan in the freezer for at least 2 hours, or until frozen solid.
  21. 21Place the pan in the freezer for at least 2 hours, or until frozen solid.
  22. 22Once the yogurt mixture is frozen, add 1 cup chocolate chips or chopped chocolate and 2 tablespoons coconut oil to a microwave-safe bowl.
  23. 23Once the yogurt mixture is frozen, add 1 cup chocolate chips or chopped chocolate and 2 tablespoons coconut oil to a microwave-safe bowl.
  24. 24Once the yogurt mixture is frozen, add 1 cup chocolate chips or chopped chocolate and 2 tablespoons coconut oil to a microwave-safe bowl.
  25. 25Microwave at 50% power for 30 seconds, stir, then continue to microwave for 15-20 second intervals until melted.
  26. 26Microwave at 50% power for 30 seconds, stir, then continue to microwave for 15-20 second intervals until melted.
  27. 27Microwave at 50% power for 30 seconds, stir, then continue to microwave for 15-20 second intervals until melted.
  28. 28Remove the pan from the freezer and dip each pop into the melted chocolate.
  29. 29Remove the pan from the freezer and dip each pop into the melted chocolate.
  30. 30Remove the pan from the freezer and dip each pop into the melted chocolate.
  31. 31Place the pops back on the sheet pan and enjoy immediately or return to the freezer.
  32. 32Place the pops back on the sheet pan and enjoy immediately or return to the freezer.
  33. 33Place the pops back on the sheet pan and enjoy immediately or return to the freezer.
  34. 34Let thaw for 5-10 minutes after removing from the freezer or they will be hard to bite into.
  35. 35Let thaw for 5-10 minutes after removing from the freezer or they will be hard to bite into.
  36. 36Let thaw for 5-10 minutes after removing from the freezer or they will be hard to bite into.

Ingredients

  • 1 cup plain Greek yogurt
  • 1 cup plain Greek yogurt
  • 1 cup plain Greek yogurt
  • 0.5 cup creamy peanut butter
  • 0.5 cup creamy peanut butter
  • 0.5 cup creamy peanut butter
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 2 tablespoons roasted and salted peanuts (optional)
  • 2 tablespoons roasted and salted peanuts (optional)
  • 2 tablespoons roasted and salted peanuts (optional)
  • 1 cup chocolate chips or chopped chocolate (6 oz.)
  • 1 cup chocolate chips or chopped chocolate (6 oz.)
  • 1 cup chocolate chips or chopped chocolate (6 oz.)
  • 2 tablespoons coconut oil
  • 2 tablespoons coconut oil
  • 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.