Chocolate Peanut Butter Yogurt Bark
Creamy Greek yogurt sweetened with honey is swirled with peanut butter, topped with dark chocolate and chopped nuts, then frozen into a crisp, snackable bark.
Prep: 15 min · Cook: 180 min · Yield: 8 · Method: No-Cook
Ingredients
- 3 cups (720 g) plain greek yogurt
- 3 tablespoons (63 g) honey
- 1 teaspoon (5 ml) vanilla extract
- 0.5 cup (135 g) creamy peanut butter
- 4 ounces (115 g) dark chocolate
- 0.5 cup (60 g) roasted peanuts
- 0.125 teaspoon (0.5 g) flaky sea salt
Cooking instructions
- Line a 9-by-13-inch (23-by-33-cm) rimmed baking sheet with parchment paper, leaving some overhang for easy lifting. In a bowl, stir the Greek yogurt, honey, and vanilla until smooth. (about 5 min)
- Spread the yogurt mixture evenly over the parchment in a layer about 1/4 inch (6 mm) thick. (about 3 min)
- Warm the peanut butter briefly until pourable, then drizzle it over the yogurt. Use a knife or skewer to swirl it through the surface without fully mixing it in. (about 2 min)
- Melt the dark chocolate gently in a microwave-safe bowl in 20-second intervals, stirring between intervals, or over a double boiler. Drizzle it over the bark and sprinkle with the chopped peanuts and flaky sea salt. (about 5 min)
- Freeze uncovered until completely firm, at least 3 hours and preferably overnight. The bark is ready when the center feels solid and does not bend when lifted. (about 180 min)
- Lift the bark from the tray, let it stand for 2 to 3 minutes if needed, then break or cut it into about 24 pieces. Store airtight in the freezer and serve frozen. (about 5 min)