Can I use vanilla Greek yogurt?

Use vanilla Greek yogurt and leave out the maple syrup and vanilla extract, then taste the mixture before scooping if you're deciding whether it needs more sweetener. Add more maple syrup or honey if you want it sweeter.

Start with whole-fat Greek yogurt when you can, since it gives the frozen center a creamy texture instead of the icy texture I get from nonfat yogurt. Low-fat Greek yogurt is an option if that's what you have on hand. I avoid nonfat yogurt for these bars because it freezes icy and loses the texture I want. Use plain Greek yogurt for the standard version, then save vanilla yogurt for the swap above. Freeze the bars solid before dipping them in chocolate.

Almond butter instead of peanut butter?

I'd use creamy almond butter in the same spot as creamy peanut butter. Crushed almonds can replace the peanuts on top for almond butter frozen yogurt bars. Stick with a creamy nut butter for a smooth filling.

How do I store frozen yogurt bars?

Wrap each frozen bar separately in plastic wrap, then place them in an airtight, freezer-safe container. Store the container in the freezer for up to 3 months. The individual wrapping keeps the bars separate in the container.

How long should the bars thaw?

Let a bar thaw for 5-10 minutes after taking it from the freezer. Straight from the freezer, both the center and shell are hard to bite, so I plan on that brief wait before serving one.

Frozen Chocolate Peanut Butter Banana Greek Yogurt Pops

By Olivia HayesOct 11, 2026

Prep

15 min

Total

135 min

Servings

Level

Easy

Jump to recipe

Peanut butter frozen yogurt bars take 15 minutes of hands-on work, then the freezer does the rest. Greek yogurt and peanut butter make a cold center, with salted peanuts on top and a thin chocolate shell around each pop. The batch makes six bars at home (a nice little freezer batch).

Popsicle sticks turn the yogurt mounds into bars you can hold without a plate, and a wax-paper-lined baking sheet keeps them from sticking. I reach for a cupcake scoop when I want the mounds close in size, then use a small offset spatula to flatten the tops before they freeze. A silicone baking mat works too, and cleanup stays small.

Smooth peanut butter blends through the yogurt without bits, so I don't use chunky peanut butter here. Before freezing, the filling is soft and scoopable, and it's easy to shape the mounds around the sticks. Salted peanuts give the finished bars crunch against the cold center.

Chocolate and coconut oil coat the frozen bars in a shell that sets almost right away. After melting them gently in the microwave, I dip one pop at a time and set it back on the lined sheet. Milk or white chocolate both work if semisweet isn't in the cupboard, though I like semisweet with the salty peanut topping and peanut butter filling.

Why you'll love this recipe

Minimal prep, with one small bowl for the filling and a lined baking sheet for the pops.
Six bars from a short ingredient list, with no store run.
A gluten-free frozen dessert with Greek yogurt and a chocolate shell.
Use a cupcake or ice cream scoop to portion the mounds without shaping them by hand.
Double the measured ingredients when you need more than six bars for a crowd.
Cold yogurt filling with salted peanuts, like an ice cream bar.

Instructions

Line a baking sheet with wax paper or a silicone baking mat.

Stir the plain Greek yogurt, creamy peanut butter, maple syrup or honey, and vanilla extract together in a small bowl until smooth.

Use a cupcake or ice cream scoop to dollop about half of the yogurt mixture into 4-6 mounds on the lined pan.

Press a popsicle stick onto each yogurt mound.

Scoop the remaining yogurt mixture over the mounds.

Use a small offset spatula to slightly flatten the mounds.

Scatter the roasted and salted peanuts evenly over the mounds, then freeze the pan for at least 2 hours, or until frozen solid.

Microwave the chocolate chips or chopped chocolate with the coconut oil in a microwave-safe bowl at 50% power for 30 seconds, stir, then continue in 15-20 second intervals until melted.

Dip each frozen pop into the melted chocolate, then place it back on the sheet pan and enjoy immediately or return it to the freezer.

Let the bars thaw for 5-10 minutes after removing them from the freezer.

FAQ

Yes, double every measured ingredient when you want more than six bars. The same scoop-and-stick method works for a larger batch. You'll need enough lined baking-sheet space for all the mounds.

Peanut Butter Frozen Yogurt Bars with Chocolate Shell

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