Peanut Butter Frozen Yogurt Bars — Easy No-Bake Recipe

Cold, creamy, and peanut-buttery — these Peanut Butter Frozen Yogurt Bars taste like a lighter ice-cream bar. I developed this version to deliver rich flavor with minimal fuss. After testing the base three times and adjusting the peanut butter-to-yogurt ratio, I landed on a texture that freezes firm but still bites like soft ice cream. This recipe uses common pantry ingredients and one pan. It’s a great weeknight make-ahead dessert or an afternoon snack that keeps in the freezer. Below you’ll find the why, the how, and chef-tested tips to get perfect bars every time.

Why This Recipe Works

Peanut butter emulsifies with yogurt to create a creamy, scoopable texture instead of icy crystals.
A small amount of sweetener and fat lowers freezing point so bars remain soft straight from the freezer.
Folding in chocolate chips at the end prevents them from sinking and gives a nice crunch contrast.
Freezing in a shallow pan encourages even set and quick chill, reducing ice crystal growth.

Ingredients Breakdown

Plain Greek yogurt — 480 g (2 cups). Provides creaminess and protein. Use full-fat for a richer texture; low-fat makes bars icier.
Creamy peanut butter — 160 g (1/2 cup). Adds fat, flavor, and structure. Natural peanut butter (oil-separated) can be used but whisk it first for smoothness.
Honey — 60 ml (1/4 cup). Sweetens and softens the freeze. Maple syrup works in the same volume but adds a maple note.
Vanilla extract — 1 tsp (5 ml). Rounds flavors.
Salt — 1/4 tsp (1.5 g). Enhances the peanut flavor; do not skip.
Mini chocolate chips — 80 g (1/2 cup). For texture and contrast. For dairy-free bars, use dairy-free chips.
Substitutions with impact warnings: You can substitute Greek yogurt for plain regular yogurt, but the bars will be softer and less protein-dense. Using a sugar substitute will change freeze behavior; expect a firmer, icier bar.

Essential Equipment

8×8-inch (20 x 20 cm) square baking pan — shallow pans freeze faster and more evenly.
Spatula and mixing bowl — silicone spatulas work best for scraping.
Whisk — to fully combine peanut butter and yogurt.
Parchment paper — for easy removal.
Freezer-safe airtight container or foil for long storage.
If you don’t have an 8×8-inch pan, use a similar shallow dish (9×9 will work; freeze time increases slightly).

Step-by-Step Instructions

Prep Time 15 minutes. Cook Time 0 minutes. Inactive Time 1 hour (freezing). Total Time About 1 hour 15 minutes. Servings 12 bars. Serving size 1 bar.

Step 1: Line the Pan and Chill

Line an 8×8-inch (20 x 20 cm) pan with parchment, leaving a 1-inch overhang for easy lifting. Place the pan in the freezer for 5 minutes while you mix. This quick chill helps the batter start setting at the edges.

Step 2: Whisk Wet Ingredients

In a medium bowl, whisk 480 g (2 cups) plain Greek yogurt, 160 g (1/2 cup) creamy peanut butter, 60 ml (1/4 cup) honey, 1 tsp (5 ml) vanilla, and 1/4 tsp (1.5 g) salt until smooth, about 1–2 minutes. The mixture should be homogeneous and slightly glossy.

Step 3: Taste and Adjust

Taste the mixture and adjust sweetness if necessary — add up to 1 tbsp (15 ml) more honey, whisking 15–20 seconds after each addition. The flavor should be a touch sweeter than you want when frozen because chilling dulls sweetness.

Step 4: Fold in Chocolate Chips

Fold in 80 g (1/2 cup) mini chocolate chips with a spatula until distributed, about 10–15 seconds. Do not overmix or the batter will warm and set unevenly in the freezer.

Step 5: Spread and Smooth

Pour the mixture into the chilled pan and spread it evenly with an offset spatula, working quickly, about 30–45 seconds. Tap the pan once on the counter to remove air pockets. Scatter a few extra chips on top for appearance.

Step 6: Freeze Until Firm

Freeze until solid, about 45–60 minutes. The bars should be firm at the edges and slightly yielding in the center when done. For a firmer bar, freeze up to 2 hours.

Step 7: Slice and Serve

Lift the set slab out using the parchment overhang. Use a sharp knife dipped in hot water and wiped dry between cuts to get clean edges. Cut into 12 bars (3 rows by 4 rows). Serve immediately or return to the freezer in an airtight container.

Expert Tips & Pro Techniques

Chill the pan first — it speeds freezing and reduces ice crystals.
Use full-fat Greek yogurt for the creamiest texture; low-fat versions freeze firmer and can taste tart.
Common mistake: adding chips too early. They sink if the mixture is runny. Fold them in last to keep them suspended.
Make-ahead: Freeze in the pan, then wrap tightly and store up to 1 month. Pull bars out 5 minutes before serving for easier slicing.
Pro technique adapted for home cooks: Warm your knife under hot tap water and dry it between cuts. This gives clean slices like a professional pastry chef.

Storage & Reheating

Refrigerator: Store thawed bars in an airtight container for up to 3 days. They soften in the fridge; keep them covered to avoid picking up fridge odors.
Freezer: Freeze in a single layer in the pan, then transfer to a freezer-safe container or wrap tightly in plastic and foil. Keep up to 1 month for best texture. Longer storage increases ice crystals.
Reheating: No reheating needed. To soften, let bars sit at room temperature for 5–7 minutes before eating. Avoid microwaving — it makes the texture grainy.

Variations & Substitutions

Chocolate-Covered Version: After freezing, dip each bar halfway in melted dark chocolate and re-freeze for 10 minutes. Bars stay the same size; allow 5 extra minutes of work time.
Vegan / Dairy-Free: Use full-fat coconut yogurt (480 g / 2 cups) and maple syrup in place of honey. Expect a slight coconut flavor and a softer texture; freeze 10–20 minutes longer.
Lower-Sugar Version: Use plain high-protein Greek yogurt and replace honey with 2–3 tbsp (30–45 ml) erythritol syrup. Bars will be firmer and less sweet. Freeze time unchanged.
Peanut-Free Alternative: Replace peanut butter with sunbutter (same volume, 160 g / 1/2 cup). Flavor changes to sunflower seed notes; texture similar.
Nut-Chocolate Swirl: Reserve 2 tbsp (30 g) peanut butter, warm until pourable, then drizzle over the spread slab before freezing and swirl with a skewer.

Serving Suggestions & Pairings

Serve with fresh berry compote or sliced bananas for contrast.
Pair with cold brew coffee or a glass of milk for a nostalgic treat.
Garnish with flaky sea salt and crushed peanuts for texture and visual appeal.
Pair with our [Garlic Roasted Potatoes] for a savory board? (internal link opportunity — replace with your site’s relevant pairing).

Nutrition Information

Per serving (1 bar). Recipe yields 12 bars.

Calories: 175 kcal
Total Fat: 11 g
Saturated Fat: 3.5 g
Cholesterol: 10 mg
Sodium: 90 mg
Total Carbohydrates: 12 g
Dietary Fiber: 1.5 g
Sugars: 9 g
Protein: 7 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my bars turn out icy instead of creamy?
A: Icy bars usually mean low fat or slow freezing. Use full-fat yogurt or add a touch more peanut butter. Freeze in a shallow pan to set quickly.

Q: Can I make this without dairy?
A: Yes. Use full-fat coconut yogurt in place of Greek yogurt and dairy-free chocolate chips. Texture will be slightly softer.

Q: Can I double this recipe?
A: Yes. Use two 8×8 pans or one 9×13-inch (23 x 33 cm) pan. If you use a deeper pan, freeze 15–30 minutes longer for a firm set.

Q: Can I prepare this the night before?
A: Absolutely. Freeze for at least 45–60 minutes, then store in an airtight container. Take out 5–7 minutes before serving for easier slicing.

Q: How long does this keep in the fridge?
A: Thawed bars will keep in the fridge for up to 3 days in a sealed container. For longer storage, keep them frozen.

Q: Why did my chocolate chips sink?
A: They sank because the mixture was too loose or chips were added too early. Fold chips in at the end and use mini chips to help suspension.

Q: Can I substitute peanut butter with another nut butter?
A: Yes. Almond or cashew butter works at a 1:1 ratio, though flavor and fat content will slightly change the texture.

Conclusion

Make these bars when you want a quick, satisfying no-bake dessert with familiar pantry flavors. For a different take with very few ingredients, see this 5-Ingredient frozen yogurt bars recipe for inspiration. If you want a peanut-butter-and-chocolate dominant version, this Peanut Butter Chip Frozen Yogurt Bars copycat recipe shows another popular approach.