I don’t know about you, but when the afternoon slump hits or I’m winding down after dinner, I always find myself reaching for something sweet. But let’s be real—it’s way too easy to go overboard with sugar-loaded treats that leave you more sluggish than satisfied. That’s why these Frozen Greek Yogurt Peanut Butter Bites are a total game-changer in our house. They’re creamy, a little nutty, and have just the right amount of chocolate to hit the spot. Even better? They’re packed with protein, low in added sugar, and made with simple ingredients you probably already have in your kitchen.

This recipe is kind of a cross between a mini ice cream bar and a peanut butter cup, but without all the guilt. The Greek yogurt makes them tangy and rich, the peanut butter adds that salty-sweet combo we all love, and the chocolate coating makes them feel like a legit dessert. And the best part? No baking involved! Just mix, freeze, dip, and done.

I first made these on a hot summer afternoon when I was looking for something refreshing that wasn’t a smoothie or yet another popsicle. My kids were skeptical at first (they’re tough critics when it comes to “healthy treats”), but once they took a bite, they were hooked. Now, they ask for them weekly—and I’m not mad about it. It feels like a win-win: they get something sweet, and I know exactly what’s in it.

So let’s get into it! Here’s how to make your own batch of these frozen delights:

INGREDIENTS YOU’LL NEED

For the Bites:

• 1 cup plain Greek yogurt (you can go nonfat if you want to keep it light, or full-fat for extra creaminess)

• 1/4 cup creamy peanut butter (almond butter works great too)

• 2 tablespoons honey (or maple syrup if you want to keep it vegan)

• 1/2 teaspoon vanilla extract

• 1/4 cup mini chocolate chips (plus a few extras for topping, if you want to get fancy)

For the Chocolate Coating:

• 1 cup dark chocolate chips (semi-sweet is totally fine too)

• 1 teaspoon coconut oil (optional, but helps the chocolate melt smoother and coat more easily)

Optional Toppings:

• Crushed peanuts

• Sea salt flakes

• Shredded coconut

STEP 1: MIX THE BASE

Start by grabbing a medium-sized mixing bowl. Add in your Greek yogurt, peanut butter, honey, and vanilla extract. Give it a good stir until the mixture is completely smooth and creamy—no lumps or streaks. Once that’s looking good, fold in the mini chocolate chips. Try not to eat it all with a spoon right then and there, because trust me, it’s tempting.

This base is so creamy and flavorful that it could honestly be served just as a chilled pudding or frozen on its own. But we’re taking it up a notch, because that chocolate coating? It’s everything.

STEP 2: SHAPE AND FREEZE

Now it’s time to shape your bites. Line a baking sheet with parchment paper so nothing sticks. Scoop out about 1 tablespoon of the mixture for each bite and drop it onto the sheet. Flatten them just slightly so they form little discs—kind of like thick coins. Don’t worry if they’re not perfect; they’ll all taste the same once they’re dipped in chocolate.

Once you’ve got all your bites shaped, pop the tray into the freezer. Let them chill for 1 to 2 hours, or until they’re nice and firm. This step is key—if the bites are too soft, the chocolate won’t stick properly when you dip them.

STEP 3: MELT THE CHOCOLATE

In a microwave-safe bowl, pour in your dark chocolate chips. Add the coconut oil if you’re using it—it’s optional, but it helps make the chocolate a little silkier and easier to work with. Heat it in 30-second increments, stirring between each round, until everything is melted and smooth. You can also use a double boiler if you prefer not to microwave, but I’ll be honest—I almost always go with the microwave for the sake of ease (and fewer dishes).

Make sure not to overheat the chocolate! It should be silky and pourable, not clumpy or scorched. If it starts to thicken up while you’re dipping, just give it a quick reheat.

STEP 4: DIP THE BITES

Once your chocolate is ready and the bites are frozen solid, it’s time to coat them. Grab each bite using a fork or a small spatula and carefully dip it into the melted chocolate. Let any excess chocolate drip off (you can tap the fork lightly on the side of the bowl), then place it back onto the parchment-lined tray.

If you want to add toppings, now’s the time—while the chocolate is still wet. A sprinkle of crushed peanuts, a pinch of flaky sea salt, or a dusting of shredded coconut really makes them look as good as they taste. My kids love to add extra mini chocolate chips on top (because why not?), while I go for sea salt and peanuts. That salty-sweet combo? So good.

STEP 5: FREEZE AGAIN TO SET

After all the bites are dipped and topped, slide the tray back into the freezer for about 15–20 minutes. This will allow the chocolate to set up completely, so you get that nice, crisp shell when you take a bite. If you’re in a warm kitchen, it might take a little longer, but you’ll know they’re ready when the chocolate is fully hardened and no longer glossy.

STEP 6: STORE AND ENJOY

Once they’re fully set, you can transfer the bites into an airtight container. Keep them stored in the freezer, and just let them sit at room temperature for 2 to 3 minutes before enjoying. That short thaw time makes all the difference—the filling softens just enough to be ultra-creamy, while the chocolate stays crisp.

I like to keep a stash of these in the freezer for easy grab-and-go snacks. They’re perfect after a workout, great for school lunches (just pack with an ice pack), and honestly, they’re the kind of treat that satisfies without making you feel like you overdid it.

MAKE IT YOUR OWN: VARIATIONS TO TRY

What I love most about this recipe is how adaptable it is. Once you’ve nailed the basic version, there are tons of ways to switch things up based on your preferences or what you have on hand. Here are a few of my favorite variations:

• Go Vegan: Use a plant-based yogurt and swap honey for maple syrup. You’ll still get that creamy texture and sweet flavor without any dairy or animal products.

• Switch the Nut Butter: Almond butter, cashew butter, or even sunflower seed butter (for a nut-free version) all work great here.

• Add Crunch: Mix chopped peanuts or crushed pretzels right into the yogurt base for added texture.

• Fruit Twist: Stir in some chopped dried fruit—like raisins, cranberries, or dates—for a chewy bite.

• Cocoa Boost: Add a teaspoon of cocoa powder to the base for a richer, chocolatey flavor throughout.

This is definitely one of those recipes that rewards creativity. Don’t be afraid to experiment! The base is super forgiving, so you can play around with flavors and textures until you find your perfect combo.

FREQUENTLY ASKED QUESTIONS

1. Can I make these bites dairy-free or vegan?

Yes! Simply swap the Greek yogurt with a dairy-free yogurt alternative (coconut, almond, or soy-based yogurts work great), and use maple syrup instead of honey. Make sure your chocolate chips are dairy-free too, and you’ve got a delicious vegan version.

2. How long do these last in the freezer?

Stored in an airtight container, these bites can last up to 2 months in the freezer. I recommend separating layers with parchment paper so they don’t stick together. They’re best enjoyed within the first month for optimal texture and flavor.

3. What if my yogurt mixture is too soft to scoop?

If your yogurt is extra runny or you’re using a thinner dairy-free option, you can place the mixture in the fridge for 10–15 minutes before scooping. You can also stir in a tablespoon of ground flaxseed or oats to thicken it up naturally.

4. Can I skip the chocolate coating?

Absolutely. If you’re looking for something even lighter or just don’t feel like melting chocolate, you can skip the coating entirely. The bites are still delicious on their own—just more like frozen yogurt snacks than candy-like treats.

5. Do I have to use a microwave to melt the chocolate?

Not at all. You can melt the chocolate over a double boiler on the stove if you prefer. Just make sure the bowl doesn’t touch the simmering water and stir constantly to avoid overheating or burning the chocolate.

6. What kind of toppings work best?

The sky’s the limit here! Crushed nuts, shredded coconut, granola, freeze-dried fruit pieces, or a sprinkle of cinnamon or flaky sea salt are all great choices. Toppings not only add flavor and texture but also give each bite its own personality.

7. Can kids help make these?

Yes! This is actually a great recipe for getting kids involved in the kitchen. They can help mix the ingredients, shape the bites, and sprinkle on the toppings. Just supervise closely during the chocolate-dipping part if you’re using a hot bowl.

WRAPPING IT UP: WHY YOU NEED TO TRY THESE BITES

If you’re looking for a healthy-ish snack that tastes like dessert, these Frozen Greek Yogurt Peanut Butter Bites are your answer. They’re easy to make, fun to customize, and so satisfying to eat. Whether you’re reaching for one after a workout, packing them in lunchboxes, or sneaking a bite after dinner, they’ll become a go-to treat you actually feel good about.

I love that they come together in just a few steps and can be made ahead in big batches. Plus, they’re endlessly adaptable—you can change up the nut butter, sweetener, toppings, or even throw in mix-ins depending on your mood (or pantry situation).

So the next time you’re craving something cold, sweet, and just a little indulgent, skip the ice cream pint and whip up a batch of these instead. You might just find yourself keeping a stash in the freezer at all times—I know I do.

If you try these out, I’d love to hear what toppings or twists you added. Leave a comment and let me know your favorite combos, or tag me if you post them—I can’t wait to see your creations!

Ready to snack smarter and satisfy your sweet tooth? These bites have you covered.

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FROZEN GREEK YOGURT PEANUT BUTTER BITES WITH CHOCOLATE CHIPS

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• Author: Mark's Recipe
• Total Time: 1 hr 50 mins

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Description

Creamy, nutty, chocolatey, and refreshingly cold – these frozen bites are the perfect guilt-free treat. Made with Greek yogurt, peanut butter, and a chocolate shell, they’re a high-protein snack that feels like dessert. Customize them with your favorite toppings!

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Ingredients

Scale 1x2x3x

For the Bites:

• 1 cup plain Greek yogurt (nonfat or full-fat)
• 1/4 cup creamy peanut butter (or almond butter)
• 2 tbsp honey (or maple syrup for vegan)
• 1/2 tsp vanilla extract
• 1/4 cup mini chocolate chips (plus extra for topping)

For the Coating:

• 1 cup dark chocolate chips (or semi-sweet)
• 1 tsp coconut oil (optional, for smoother melting)

Optional Toppings:

• Crushed peanuts
• Sea salt flakes
• Shredded coconut

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Instructions

1️⃣ Mix the Base:
In a bowl, stir together Greek yogurt, peanut butter, honey, and vanilla extract until smooth. Fold in the mini chocolate chips.

2️⃣ Shape and Freeze:
Line a baking sheet with parchment paper. Scoop about 1 tablespoon of the mixture onto the sheet and flatten slightly into discs. Freeze for 1–2 hours until firm.

3️⃣ Melt the Chocolate:
In a microwave-safe bowl or double boiler, melt dark chocolate chips with coconut oil (if using), stirring until smooth.

4️⃣ Dip the Bites:
Remove frozen yogurt discs from the freezer. Using a fork, dip each disc in melted chocolate, let excess drip off, and return to the baking sheet. Add toppings while chocolate is still wet.

5️⃣ Freeze Again:
Place the dipped bites back in the freezer for 15–20 minutes, until the chocolate shell is set.

6️⃣ Store and Serve:
Transfer to an airtight container and keep frozen. Let sit at room temperature for 2–3 minutes before enjoying.

Notes

• Greek Yogurt Texture Tip:
  Full-fat Greek yogurt gives a creamier result, while nonfat keeps it lighter. Strain the yogurt further with cheesecloth if you want a thicker base.
• Peanut Butter Substitute:
  Almond butter or sunflower seed butter works great for a nut-free or flavor variation.

Sweetener Options:
Maple syrup makes these bites vegan-friendly. You can also try agave or a low-carb sweetener like monk fruit for keto-friendly bites.

• Prep Time: 20 minutes
• Cook Time: 1 hr 30 mins

Nutrition

• Serving Size: 12–15 bites