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Guilt-Free Peanut Butter Bars
When I whipped up these frozen yogurt bars for the first time, I just knew I was onto something. The combo of rich peanut butter, tangy Greek yogurt, and a chocolatey finish is everything I want when the weather's hot. I stash 'em in the freezer so there's always a tasty, cool snack ready—something sweet and satisfying, but I never feel bad eating it like I do with regular ice cream bars.
Delicious Enjoyment Without Worry
What really makes me smile about these bars is they totally hit that ice cream spot while still being something I'm comfortable sharing with my family. The creamy mix of Greek yogurt and peanut butter turns wonderfully chilly after freezing, and the crackly chocolate on top is just the right amount of treat. My kids feel like they're getting something extra, but I know it's secretly pretty good for them.
Stuff You'll Need
- Coconut Oil: This helps the chocolate turn all nice and hard.
- Chocolate: Semisweet is my go-to, but any kind works.
- Roasted Salted Peanuts: For that satisfying salty crunch.
- Vanilla Extract: Just a touch makes things pop.
- Maple Syrup: Makes it sweet—honey’s great too.
- Peanut Butter: Creamy style blends in best.
- Greek Yogurt: Whole milk versions give the dreamiest result.
Easy Steps to Make Frozen Bars
- Coat Bars:
- Quickly dip each frozen mound into your melted chocolate and watch it turn into a crunchy shell.
- Melt Chocolate:
- Gently melt the chocolate and coconut oil until you get a slick, glossy mix.
- Add Peanuts:
- Scatter peanuts on top of each mound, then pop them in the freezer until super-firm.
- Insert Sticks:
- Stick a popsicle stick into each, and spread extra creamy mix over to smooth.
- Form Mounds:
- Spoon out the peanut yogurt mixture onto a lined tray, making chunky piles.
- Prepare Yogurt Mixture:
- Blitz together yogurt, peanut butter, vanilla, and maple syrup until super smooth.
Tips from My Savvy Kitchen
Go for whole milk Greek yogurt every time—it makes them really creamy. Taste before you freeze to see if you want it sweeter. Sometimes I'll drop in mini chocolate chips, or swap peanut butter for almond butter if I'm feeling adventurous. Both ways are awesome.
Best Way to Store Bars
Pop these in a sealed container in the freezer—they’re good for up to three months. I wrap each one solo, so they’re easy to snap up when it’s roasting out. Plus, wrapping them up keeps them tasting fresh, though honestly, they’re usually gone fast at my place.
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Frequently Asked Questions
- → Why do you put coconut oil in the chocolate?
Coconut oil makes your chocolate smoother and helps it turn into a thin, snappy layer that’s easy to bite through when frozen.
- → Is natural peanut butter okay?
Go for creamy regular peanut butter—natural types get tough and might separate once they’re frozen.
- → What's the deal with Greek yogurt?
Greek yogurt is extra thick and packed with protein. It also freezes creamier without getting all icy.
- → How long can I keep them in the freezer?
If they're wrapped up tight, these last about four weeks. Just let them warm up on the counter a few minutes before eating.
- → Do I really need to use peanuts on top?
You don’t have to, but they add a great crunch and some salty sweetness. Chopped almonds give a nice twist if you want to switch it up.