Greek yogurt bark is a cool, creamy frozen snack with a rich peanut-butter base and a crisp dark chocolate top. The yogurt gives a tangy, smooth bite while the peanut butter adds nutty richness and body. A thin layer of melted dark chocolate sets into a satisfying snap, and a sprinkle of flaky sea salt ties the flavors together. It’s fast to make, mostly hands-off, and perfect straight from the freezer as a snack or a dessert. Try pairing pieces with fresh fruit or a warm cup of coffee for a simple treat. If you like frozen yogurt bites, also try Blueberry Swirl Yogurt Bites for a different frozen snack idea.

Why You’ll Love This Greek Yogurt Bark

Hands-off prep: mix, spread, top, and freeze — no baking needed.
Creamy and tangy base from full-fat Greek yogurt balances the sweet peanut butter.
High-protein boost from yogurt and vanilla protein powder.
Crisp, rich dark chocolate layer gives a satisfying textural contrast.
Easy to portion and snack on — great for meal-prep or quick sweet cravings.
Gluten-free and simple to adapt for different diets (see swaps).
Makes a bright, salty-sweet flavor profile when finished with flaked sea salt.
Works for kids’ lunchboxes, after-school snacks, or a light dessert.

What Is Greek Yogurt Bark?

Greek yogurt bark is a frozen slab of yogurt mixed with flavorings, spread thin, and topped with chocolate. Think of it as a frozen candy bar or granola-less frozen parfait that you cut into pieces or break by hand. It tastes tangy from the yogurt, nutty and rich from the peanut butter, lightly sweet from maple syrup or honey, and finished with dark chocolate for a deep cocoa note. The cooking method is simply assembly and freezing — no heat, no oven. The overall vibe is casual and flexible: a weekday snack, a brunch sweet, or a make-ahead dessert for hot weather.

Ingredients for Greek Yogurt Bark

For the Base

1 cup plain Greek yogurt (whole milk / full fat)
3/4 cup peanut butter
1/4 cup vanilla protein powder
1–2 tablespoons maple syrup or honey
1/4 teaspoon vanilla extract

For the Top

1 cup dark chocolate chips

To Finish (optional)

Flaked sea salt

Ingredient Notes (Substitutions, Healthy Swaps)

Yogurt: Use full-fat Greek yogurt for the creamiest texture. Low-fat Greek yogurt will work but can produce a firmer, icier bark.
Peanut butter: Natural peanut butter (stirred) gives a cleaner flavor. Crunchy peanut butter is an optional texture swap but will change spreadability.
Protein powder: Use vanilla whey or plant-based powder. If you don’t have protein powder, you can add 2 tablespoons extra peanut butter to keep thickness.
Sweetener: Start with 1 tablespoon maple syrup or honey and taste. Add a second tablespoon only if you want it sweeter.
Chocolate: Choose dark chocolate chips (60–70% cocoa) for less sugar and a firm snap. Semi-sweet or milk chocolate will be softer and sweeter.
Salt: Flaked sea salt is optional but highly recommended for contrast; use sparingly.

Step-by-Step Instructions

Step 1 – Mix the base

Stir together 1 cup plain Greek yogurt, 3/4 cup peanut butter, 1/4 cup vanilla protein powder, 1–2 tablespoons maple syrup or honey, and 1/4 teaspoon vanilla extract until smooth and creamy.
Visual cue: The mixture should be glossy and spreadable, not grainy.

Step 2 – Prepare your pan

Line a quarter sheet pan with parchment. If you don’t have that size, use a 9×13-inch pan, but know it may be thinner and harder to spread.
Spread the yogurt-peanut butter mixture evenly on the parchment. Aim for a thickness between 1/4 inch and 1/2 inch, depending on how thick you want your bark.

Step 3 – Melt the chocolate

Put 1 cup dark chocolate chips in a microwave-safe bowl. Microwave in 30-second bursts, stirring between bursts until smooth. Do not overheat; stop when a few chips remain and stir to finish melting.

Step 4 – Top the bark

Spread the melted dark chocolate evenly over the yogurt layer. Work quickly so the chocolate sets flat and smooth.
Pro cue: If the chocolate starts to thicken, let it sit 30–60 seconds and stir to loosen before spreading.

Step 5 – Freeze

Transfer the pan to the freezer for at least 2–3 hours until fully frozen.

Step 6 – Finish and serve

Once frozen, sprinkle with flaky sea salt (optional). Cut with a sharp knife into pieces or break the bark into irregular pieces by hand. Serve immediately from the freezer.

Pro Tips for Success

Use full-fat Greek yogurt for the best mouthfeel and less iciness.
Warm peanut butter slightly (10–15 seconds in microwave) if it’s very stiff — it makes mixing and spreading easier.
Tap the pan gently on the counter after spreading the base to remove air pockets and level the surface.
Melt chocolate slowly to avoid seizing; if it thickens, stir in a tiny bit of neutral oil (1/2 tsp) to loosen.
Freeze on a flat shelf so the layers set level.
Cut the bark while fully frozen with a sharp knife warmed slightly under hot water, wiped dry, and then sliced for clean edges.
Label and date your wrapped portions so you use the oldest first.

Flavor Variations

Chocolate & Nuts (optional): After spreading chocolate, sprinkle chopped roasted peanuts or almonds for crunch.
Berry Swirl (optional): Fold 1/4 cup of a thick berry puree into the yogurt base before spreading for a fruit swirl.
Cocoa Peanut Butter (optional): Add 1 tablespoon unsweetened cocoa powder to the base for deeper chocolate-peanut flavor.
Honey-Almond (optional): Swap peanut butter for almond butter and use honey as the sweetener for a different nut profile.
Coconut Crisp (optional): Sprinkle unsweetened shredded coconut on the chocolate before freezing for extra texture.
Espresso Kick (optional): Stir 1/2 teaspoon instant espresso powder into the melted chocolate before spreading for a mocha twist.

Serving Suggestions

Break into small pieces and pack a few in a snack box with apple slices.
Serve on a small plate with a few fresh berries and mint for a simple dessert presentation.
Pair with a warm mug of coffee or tea to balance the cold, creamy texture.
Offer alongside a bowl of fresh fruit for a brunch spread.
Use as a small dessert after a light meal — 1–2 pieces per person is satisfying.
Crumble over a bowl of oatmeal or chia pudding for added crunch and flavor.

Make-Ahead, Storage & Reheating

Make-ahead: Fully assemble and freeze; the bark keeps well and is ready to serve straight from the freezer.
Short-term storage: Store in an airtight container in the freezer. Avoid the fridge — it will soften and get messy.
Reheating: Do not reheat. Let pieces sit at room temperature for 2–3 minutes before serving if you want a softer bite.
Texture changes: Freezing keeps the yogurt firm but a bit icy. Full-fat yogurt reduces iciness and stays creamier than low-fat options.

Storage and Freezing Instructions

Long-term freezing: Place pieces in a single layer on a parchment-lined tray, freeze until solid, then transfer to a freezer-safe bag or container with parchment between layers to prevent sticking.
Storage times: Best within 2–3 weeks for top texture; can keep up to 1 month but expect gradual flavor and texture loss.
Thawing: Thaw in the refrigerator for 15–30 minutes before eating if you prefer a softer texture, or enjoy straight from the freezer.
If freezing is not recommended: This recipe is designed to be frozen — it is the intended final state. Do not store at room temperature.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
300 | 12 g | 20 g | 26 g | 3 g | 150 mg

Estimates vary by brands and portions.

FAQ About Greek Yogurt Bark

Q: Why is my bark too icy?
A: Using low-fat yogurt or spreading the base too thin can cause iciness. Use full-fat Greek yogurt and a slightly thicker layer (1/4–1/2 inch).
Q: My chocolate won’t spread smoothly. What did I do wrong?
A: Chocolate may thicken if overheated. Reheat in short bursts and stir. Add a small 1/4–1/2 teaspoon neutral oil if needed.
Q: Can I use a different nut butter?
A: Yes. Almond or cashew butter will work but may change spreadability and flavor. They are optional swaps.
Q: How long will this keep in the freezer?
A: Best quality for 2–3 weeks. It’s still okay up to 1 month but texture and taste decline.
Q: Can I make these dairy-free?
A: Use a thick, dairy-free yogurt (coconut or almond-based) and a vegan protein powder. Results may be slightly softer or icier.
Q: Can I skip the protein powder?
A: Yes. Skip it and add 2 tablespoons extra peanut butter to maintain thickness, but protein will be lower.

Notes

Warm the peanut butter a few seconds in the microwave if it resists mixing — it makes life easier.
Use a small offset spatula or the back of a spoon for a smooth, even spread.
Cut large pieces for dessert or small squares for snack portions to control calories.
Label containers with date and contents — frozen items can get forgotten quickly.
If you want cleaner slices, chill the frozen slab for 5–10 minutes out of the freezer, then slice with a warmed knife for smoother edges.

Troubleshooting

Problem: Bark is too soft and sticky.
Fix: Freeze longer. Make sure the chocolate layer is fully firm before cutting.
Problem: Chocolate separated or seized when melting.
Fix: Heat in short bursts and stir. If it seizes, add a tiny bit of oil (1/4–1/2 tsp) and stir to smooth.
Problem: Base is too runny.
Fix: Add more protein powder (if available) or slightly more peanut butter to thicken before spreading.
Problem: Pieces stick together in storage.
Fix: Place parchment between layers and store in a single layer until fully solid before stacking.
Problem: Flavor feels flat or bland.
Fix: Check salt — a small sprinkle of flaky sea salt on top brightens the flavors. Also adjust sweetener slightly to taste.

Final Thoughts

This Greek yogurt bark is an easy, flexible frozen treat that balances tangy yogurt, creamy peanut butter, and rich dark chocolate. It’s quick to assemble, stores well in the freezer, and adapts to many swaps and add-ins. Make a batch for snacks or a light dessert — it’s simple and satisfying.

Conclusion

For another version and inspiration, see Greek Yogurt Bark | Dishing Up the Dirt.