Frozen Chocolate Peanut Butter Banana Greek Yogurt Pops
By Olivia Hayes
Prep
15 min
Total
135 min
Servings
6
Level
Easy
Peanut butter frozen yogurt bars take 15 minutes total prep and freezing time to make․ Greek yogurt and peanut butter are used as fillings for the bars․ Salted peanuts and chocolate toppings are added to and cover the bars․ You can make a batch of six bars at home․ This is a good recipe for small freezable-batch cooking projects․
Popsicle sticks help you eat yogurt mounds instead of using other utensils and dishes․ Place a sheet of wax paper on a baking sheet to keep the yogurt from sticking․ Use a cupcake scoop to portion yogurt evenly and an offset spatula to smooth the surface of yogurt mounds before they freeze․ Other alternatives include silicone baking mats․ Less preparation and cleanup are needed․
Smooth peanut butter blends easily with yogurt and has no texture‚ so chunky peanut butter should not be used in this recipe․ Salted peanuts give a crunchy texture to the chilled snack bars․ Smooth peanut butter will remain soft and scoopable when chilled and help you shape mounds on the sticks․
Chocolate and coconut oil create a hard outer layer for the popsicles․ Microwave small amounts of chocolate and coconut oil until fully melted to dip each popsicle‚ then return the dipped popsicle to the prepared baking sheet․ Milk and white chocolate can be substituted for semisweet chocolate if you do not have semisweet chocolate available․ Semisweet chocolate complements peanut butter and salted peanuts․
Why you'll love this recipe
- Easy prep in just two bowls‚ one for the popsicle mixture and one with a baking sheet liner for the popsicles․
- Six bars made with a small number of ingredients․ No store run needed․
- A frozen dessert without gluten using Greek yogurt and chocolate․
- Use cupcake or ice cream scoops to portion the mounds rather than using your fingers․
- Double recipe ingredients to make more than six bars to serve a bigger group․
- Cold yogurt filling with salted peanuts‚ served like an ice cream bar․
Ingredients
- •1 cup plain Greek yogurt
- •½ cup creamy peanut butter
- •1 tablespoon maple syrup or honey
- •1 teaspoon vanilla extract
- •2 tablespoons roasted and salted peanuts (optional)
- •1 cup chocolate chips or chopped chocolate (6 oz.)
- •2 tablespoons coconut oil
Instructions
- 1
Line a baking sheet with wax paper or a silicone baking mat.
- 2
Stir the plain Greek yogurt, creamy peanut butter, maple syrup or honey, and vanilla extract together in a small bowl until smooth.
- 3
Use a cupcake or ice cream scoop to dollop about half of the yogurt mixture into 4-6 mounds on the lined pan.
- 4
Press a popsicle stick onto each yogurt mound.
- 5
Scoop the remaining yogurt mixture over the mounds.
- 6
Use a small offset spatula to slightly flatten the mounds.
- 7
Scatter the roasted and salted peanuts evenly over the mounds, then freeze the pan for at least 2 hours, or until frozen solid.
- 8
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.
- 9
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.
- 10
Let the bars thaw for 5-10 minutes after removing them from the freezer.
FAQ
Nutrition (per serving)
Calories
363
Protein
10g
Fat
25g
Carbs
28g
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