Ingredients
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1 cup plain Greek yogurt (whole milk/full fat)
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3/4 cup peanut butter
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1/4 cup vanilla protein powder
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1–2 tablespoons maple syrup or honey
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1/4 teaspoon vanilla extract
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1 cup dark chocolate chips
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Flaked sea salt (optional)
Instructions
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In a medium bowl, stir together Greek yogurt, peanut butter, protein powder, maple syrup (or honey), and vanilla extract until smooth.
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Spread the mixture evenly on a parchment-lined quarter sheet pan (or 9×13 inch pan if needed) to a thickness of 1/4–1/2 inch.
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Melt the dark chocolate chips in the microwave in 30-second intervals, stirring in between to avoid burning.
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Spread the melted chocolate over the yogurt mixture evenly. Swirl gently for a marbled effect if desired.
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Freeze for 2–3 hours until firm.
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Sprinkle with flaked sea salt if desired. Cut into pieces with a sharp knife or break into chunks by hand.
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Store leftovers in an airtight container in the freezer.
Notes
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Adjust the sweetness with more or less maple syrup or honey.
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Substitute peanut butter with almond, cashew, or sunflower seed butter.
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Add toppings like nuts, shredded coconut, or mini chocolate chips before freezing for extra texture.
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For fun shapes, use cookie cutters after the bark is fully frozen.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (hands-on) + 120–180 minutes freezing