Chocolate Peanut Butter Frozen Yogurt Bark

Creamy, tangy Greek yogurt frozen with ribbons of chocolate and peanut butter tastes like dessert and snack at once. Chocolate Peanut Butter Frozen Yogurt Bark freezes firm but snaps like candy. I developed this version after testing it 12 times to balance sweetness, texture, and freeze time. The result is a quick, crowd-pleasing treat that holds swirl patterns and stays scoopable for a few minutes at room temperature. It’s perfect for hot afternoons, lunchbox treats, or a simple party dessert. Read on for exact measurements, timing, and pro tips to get crisp chocolate lines and a silky peanut layer every time.

Why This Recipe Works

Greek yogurt gives a rich, tangy base that freezes firm without becoming icy because of its protein and fat content.
Folding warm, melted chocolate into a portion of the yogurt makes thin chocolate veins that harden quickly, giving crisp texture contrast.
A small amount of honey or maple syrup lowers the yogurt’s freezing point. That keeps the bark scoopable and prevents a rock-hard freeze.
Salt and vanilla amplify peanut butter flavor and stop the bark from tasting flat after freezing.
Spreading to a uniform thickness (about 1 cm / 1/3 inch) ensures even freezing and clean break lines.

Ingredients Breakdown

900 g (3 3/4 cups) plain Greek yogurt (full-fat). Role: base and creamy texture. Substitution: low-fat yogurt will freeze firmer and taste tangier. If using dairy-free, expect a slightly thinner texture.
120 g (1/2 cup) smooth peanut butter (creamy). Role: flavor and fat to create soft ribbons. Use natural peanut butter for a cleaner nut flavor; note it may separate — stir well to recombine.
85 g (1/3 cup) unsweetened cocoa powder OR 115 g (4 oz) dark chocolate (70%) melted for the chocolate ribbons. Role: chocolate flavor and firming when set. Warning: using only cocoa powder without adding fat will make the chocolate blend grainy.
60–80 g (1/4–1/3 cup) honey or maple syrup (adjust to taste). Role: sweetener and anti-freeze. Impact: less sugar = harder freeze.
1 tsp (5 ml) vanilla extract. Role: flavor enhancer.
1/8–1/4 tsp fine sea salt (0.75–1.5 g). Role: balances sweetness and highlights peanut flavor. If your peanut butter is salted, use the lower amount.
30–40 g (2–3 tbsp) mini chocolate chips or chopped roasted peanuts for texture. Role: added crunch and visual interest. Warning: large chunks can make the bark hard to break evenly.
Optional: 15–20 g (1–2 tbsp) coconut oil if using cocoa powder to help chocolate set glossy. Use sparingly — it softens the set.

Essential Equipment

Rimmed baking sheet or quarter-sheet pan (30 x 20 cm / 11.5 x 8 inches). A shallow pan gives the right thickness for clean snaps.
Parchment paper cut to fit the pan. Prevents sticking and makes removal easy.
Medium mixing bowls (2). One for base yogurt, one for melted chocolate or peanut swirl.
Rubber spatula and small offset spatula to spread and swirl evenly.
Measuring cups and a scale. I recommend a scale for dry ingredients; it improves consistency.
Microwave-safe bowl or small saucepan to melt chocolate. If you don’t have a double boiler, use a microwave at low power in 20-second bursts.
Freezer that can hold the pan flat at -18°C (0°F). Avoid opening during initial freeze to prevent frost bloom.

Step-by-Step Instructions

Prep Time: 15 minutes — Cook Time: 0 minutes — Inactive Time: 2 hours (freezing) — Total Time: 2 hours 15 minutes — Servings: 8 (about 1 large piece each)

Step 1: Line the pan and measure ingredients

Line a 30 x 20 cm (11.5 x 8 in) rimmed sheet pan with parchment, leaving a 2 cm (1 in) overhang for easy lift-out. Measure 900 g (3 3/4 cups) Greek yogurt and place it in a medium bowl. This keeps the workflow clean and fast.

Step 2: Sweeten and flavor the yogurt

Stir 60–80 g (1/4–1/3 cup) honey or maple syrup, 1 tsp (5 ml) vanilla, and 1/8–1/4 tsp salt into the yogurt. Taste and adjust sweetness. Mix just until smooth — do not overmix or the yogurt can become runny. This step takes 1–2 minutes.

Step 3: Prepare the peanut butter ribbons

Warm 120 g (1/2 cup) creamy peanut butter in a small bowl for 15–20 seconds in the microwave so it’s pourable. Stir until smooth. If using natural peanut butter, stir well to recombine oil and solids. This takes 30–45 seconds.

Step 4: Make the chocolate component

If using melted chocolate: chop 115 g (4 oz) dark chocolate and melt gently in a microwave or double boiler until smooth. If using cocoa powder: whisk 85 g (1/3 cup) cocoa with 30–40 g (2–3 tbsp) warm water or melted coconut oil until glossy. Warm chocolate should be around 40°C (104°F) when used. This step takes 2–3 minutes.

Step 5: Divide and layer

Spoon roughly two-thirds of the sweetened yogurt into the lined pan and spread to an even 8–10 mm (about 1/3 inch) thickness using an offset spatula. Spoon the remaining yogurt into a bowl for mixing with chocolate and set aside. The spreading takes 1–2 minutes.

Step 6: Swirl the chocolate and peanut butter

Stir 4–6 tbsp of the melted chocolate into the reserved yogurt until streaky; you want ribbons, not uniform color. Dollop melted peanut butter in thin lines over the pan. Add chocolate-yogurt dollops on top. Use a skewer or knife to make 8–10 figure-eight swirls — work quickly so the chocolate keeps its contrast. This should take 2–3 minutes. Do not over-swirl — you want visible ribbons.

Step 7: Add texture and finish

Scatter 30–40 g (2–3 tbsp) mini chocolate chips or chopped roasted peanuts over the surface. Press them lightly so they adhere. This adds crunch and helps the bark break into even pieces. This takes 30 seconds.

Step 8: Freeze until firm

Place the pan flat in the freezer and freeze for at least 1.5–2 hours at -18°C (0°F). The bark should be firm to the touch and not sticky. Remove after the time is up. Do not open the freezer repeatedly during freezing. Inactive time: 2 hours.

Step 9: Break and serve

Lift the parchment and transfer the frozen slab to a cutting board. Use a sharp knife warmed under hot water to score, or simply break into pieces with your hands for a rustic look. Serve immediately or return to the freezer in an airtight container. This final step takes 2–3 minutes.

Expert Tips & Pro Techniques

Chill the pan briefly before spreading if your kitchen is warm. A cool surface slows melt and preserves swirl lines.
Common mistake: over-swirling. If you mix until uniform, you lose the pleasant contrast. Stop when you see ribbons of both chocolate and peanut butter.
For clean breaks, let the bark firm for the full 2 hours. If it feels soft, return to the freezer for 30–45 more minutes.
Make-ahead: Freeze in a single slab, then wrap tightly and store up to 3 months. Break into pieces while still partially frozen to avoid crumbling.
Professional trick for glossy chocolate veins: stir a teaspoon of coconut oil into melted chocolate. It thins the chocolate and helps it set with a shiny finish on the cold yogurt.
If you prefer less sweetness, reduce honey by 10–20 g (1 tbsp) and add a pinch more salt to keep the flavor rounded.

Storage & Reheating

Refrigerator: Store cut pieces in an airtight container for up to 3 days. Keep layers separated with parchment to prevent sticking. Note: refrigeration softens the bark; for best texture, serve semi-frozen.
Freezer: Wrap the slab tightly in plastic wrap and then foil, or store pieces in an airtight freezer-safe container, up to 3 months. Prevent freezer burn by removing as much air as possible.
Thawing: To serve, move desired pieces to the refrigerator for 10–15 minutes, or leave on the counter for 3–5 minutes. Avoid microwaving — it will melt unevenly and ruin texture.

Variations & Substitutions

Vegan / Dairy-Free: Use 900 g (3 3/4 cups) coconut or almond-based thick yogurt. Use maple syrup for sweetening. Expect a slightly softer set and a coconut or nutty flavor. Freeze time may increase by 15–30 minutes.
Lower Sugar: Replace honey with 40–50 g (3–4 tbsp) erythritol-based sweetener dissolved into the yogurt. The bark will freeze firmer; serve slightly thawed for scoopable texture.
Nut-Free Version: Swap peanut butter with sunflower seed butter (same weight 120 g / 1/2 cup). Add 1/8 tsp extra salt to mimic peanut butter’s savory note.
Chunky Texture: Add 50 g (1/3 cup) chopped roasted peanuts or 40 g (2/3 cup) granola on top before freezing. Keeps the same freeze time but offers more bite.
Chocolate-Forward: Use 140 g (5 oz) tempered dark chocolate for the ribbons for a firmer snap. Tempered chocolate will stay glossy and shatter more cleanly.

Serving Suggestions & Pairings

Top with fresh berries and a drizzle of warmed peanut butter for a dessert plate.
Serve with a small scoop of vanilla ice cream to balance the tang of the yogurt.
Pair with an iced cold-brew coffee or a fruity iced tea for a summer snack.
For a party platter, arrange broken pieces alongside our chocolate-dipped peanut butter bites for more nut-and-chocolate variety.

Nutrition Information
Serving size: 1 piece (recipe yields 8 pieces)
Per serving (estimate):

Calories: 220 kcal
Total Fat: 12 g
Saturated Fat: 4.5 g
Cholesterol: 15 mg
Sodium: 120 mg
Total Carbohydrates: 20 g
Dietary Fiber: 2 g
Sugars: 14 g
Protein: 10 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 smooth?
A: If you used low sugar or low fat yogurt, the mixture freezes harder and can feel icy. Use full-fat Greek yogurt and the honey amount in the recipe. Also make sure the yogurt is well-mixed so sugar is evenly distributed.

Q: Can I make this without peanut butter, for nut allergies?
A: Yes. Use sunflower seed butter at the same weight 120 g (1/2 cup). Add a touch more salt (1/8 tsp) to mimic the savory note of peanuts.

Q: Can I double this recipe for a party?
A: Yes. Use two sheet pans or a larger pan, but keep layer thickness the same (8–10 mm / 1/3 inch). Freeze time may increase slightly; check firmness after 2 hours.

Q: Can I prepare this the night before?
A: Absolutely. Freeze fully overnight. Transfer to the refrigerator 10–15 minutes before serving for easier eating.

Q: How long does this keep in the fridge?
A: In the refrigerator, keep pieces in an airtight container for up to 3 days. For longer storage, freeze for up to 3 months.

Q: Will the chocolate bleed into the yogurt over time?
A: If you over-swirl or the chocolate is too warm when added, it can blend. Work quickly with warm but not hot chocolate (about 40°C / 104°F). Also, freeze promptly to set the veins.

Q: Can I use flavored yogurts like vanilla or honey?
A: Yes, but flavored yogurts change overall sweetness and tang. Reduce added honey by 10–20 g (1 tbsp) when using flavored yogurt.

Conclusion

This Chocolate Peanut Butter Frozen Yogurt Bark keeps well and is fast to make. If you want a similar but lighter take, try the recipe for Peanut Butter Chocolate Greek Yogurt Bark by Hannah Magee RD for inspiration. For a quick 10-minute version with slightly different proportions, see 10 Minute Peanut Butter Chocolate Greek Yogurt Bark | Lemons & Zest.