Why You’ll Love This Recipe
Peanut Butter Frozen Yogurt Bars are a cool, creamy treat that combines the rich flavor of peanut butter with the tangy freshness of Greek yogurt. These no-bake bars are easy to prepare and perfect for hot days, offering a healthier alternative to traditional frozen desserts. With a smooth, melt-in-your-mouth texture and a hint of sweetness, they’re ideal for snacking or dessert.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
plain Greek yogurt
natural peanut butter (creamy or crunchy)
honey or maple syrup
vanilla extract
mini chocolate chips (optional)
crushed graham crackers or granola (optional, for base or topping)
directions
Line an 8×8-inch pan with parchment paper, leaving some overhang for easy removal.
In a mixing bowl, combine Greek yogurt, peanut butter, honey (or maple syrup), and vanilla extract. Stir until smooth and well-blended.
Fold in mini chocolate chips if using.
Pour the mixture into the prepared pan and spread evenly.
Optionally, sprinkle crushed graham crackers or granola on top for extra crunch.
Freeze for at least 3–4 hours or until firm.
Once frozen, lift out using the parchment overhang and cut into bars.
Store in the freezer and enjoy straight from frozen.
Servings and timing
This recipe yields approximately 12 bars.
Preparation time: 10 minutes
Freezing time: 3–4 hours
Total time: about 4 hours 10 minutes
Variations
Use almond or cashew butter instead of peanut butter.
Add swirls of fruit preserves or jam for a PB&J twist.
Mix in chopped nuts or dried fruit for added texture.
Top with melted chocolate drizzle before freezing for an indulgent touch.
storage/reheating
Store bars in an airtight container or freezer bag in the freezer for up to 1 month.
No reheating needed—just thaw for a minute or two before eating if too hard.
FAQs
Can I use flavored yogurt?
Yes, but it may affect the sweetness and consistency.
Are these bars very sweet?
They have a mild sweetness that can be adjusted with more or less honey.
Can I make these dairy-free?
Yes, use a plant-based yogurt and ensure the chocolate chips are dairy-free.
Do I need to add a base?
No, they hold together without it, but a crumb base adds texture.
Can I make them nut-free?
Yes, use sunflower seed butter or tahini instead.
Will the bars melt at room temperature?
Yes, they will soften quickly, so keep them frozen until ready to eat.
Can I double the recipe?
Absolutely—just use a larger pan or make two batches.
How long do they last in the freezer?
They stay fresh for about a month if stored properly.
Do I need an electric mixer?
No, just a spoon or spatula is enough.
Can I use regular peanut butter?
Yes, though natural peanut butter mixes more smoothly with yogurt.
Conclusion
Peanut Butter Frozen Yogurt Bars are a delightful, refreshing treat that’s simple to make and easy to customize. With just a few wholesome ingredients and minimal prep time, they’re perfect for satisfying your sweet tooth while keeping things cool and healthy. Enjoy them straight from the freezer for a guilt-free indulgence any time.
Print
Peanut Butter Frozen Yogurt Bars
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12–16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich and zesty pound cake made with fresh Key lime juice and zest, finished with a sweet and tangy Key lime glaze.
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup shortening
- 2 3/4 cups granulated sugar
- 6 large eggs
- 1 cup milk
- 1/4 cup Key lime juice
- 2 teaspoons Key lime zest
- 1 teaspoon vanilla extract
For the Glaze:
- 1 to 2 cups powdered sugar
- 2 to 4 tablespoons Key lime juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together butter, shortening, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Alternately add the flour mixture and milk to the creamed mixture, beginning and ending with flour.
- Stir in Key lime juice, zest, and vanilla extract until well combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
- To make the glaze, whisk together powdered sugar, Key lime juice, and vanilla until smooth. Drizzle over the cooled cake.
Notes
- Use fresh Key lime juice and zest for the most vibrant flavor.
- Ensure all ingredients are at room temperature before mixing for the best texture.
- The cake can be made a day ahead; glaze just before serving.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 45g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
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