Easy peanut butter yogurt bark! That’s right I’ve got a tasty treat to cool you off if you’re about to burst into flames or you’ve turned into a big giant pile of sweat because of how hot it’s getting lately. Making this no bake summer dessert recipe is as easy as it gets and the result is so tasty! Kids and grown-ups will love this healthy snack!
Why You’ll Love The Peanut Butter Yogurt Bark
The recipe is similar to my perfect and super tasty vanilla yogurt bark from a few years ago, but I’ve tweaked some things and added some peanut butter to this one. Because once again, it’s time for me to be obsessed with peanut butter after more than a year of abstinence. This amazing peanut butter bark is:
- cooling and refreshing
- super healthy
- very easy to make
- perfect summer treat
And your kids will probably love it too. Can’t test it on my son, he rejects anything I make right now. It’s not like I cried for 10 minutes yesterday when he said that the bolognese at the restaurant is better than mine. No. My bolognese brings all the boys to the yard…and damn right….ahsahassda (starting to cry).
I still got chicken and rice. Not losing that one. But hey, don’t forget this recipe is about a peanut butter yogurt bark and tell google about it, it doesn’t seem to get anything right.
Only Six Ingredients
Yogurt. I used plain, unsweetened, probiotic yogurt, because I wanted to make the recipe healthier. You can use whatever type of yogurt you enjoy. Cannot guarantee for vegan varieties though.
Peanut Butter. Natural all peanuts, peanut butter. The type that is runny and made out only from peanuts. That’s the type.
Honey Or Maple Syrup. In my other yogurt bark recipe I used honey, here I used maple syrup. Both will work for both recipes.
Berries. Use whichever type of berries you like – strawberries, blueberries, raspberries, blackberries…even pitted cherries cut in halves will be great here.
Toppings. And these are actually optional. I used some flaxseeds for more omega-3’s and coconut shavings just because I had them. The recipe won’t fail without these two. And you can also use more peanuts or whatever you like.
How To Make Peanut Butter Yogurt Bark
Start with the peanut butter yogurt base. To make it you simply need to add the yogurt, peanut butter and maple syrup to a bowl and mix these until smooth and creamy.
Line a small baking pan with parchment paper and pour the peanut butter base inside. Spread to all corners using a spoon, then top with sliced strawberries and blueberries.
Sprinkle coconut shavings and flaxseed and drizzle peanut butter all over the yogurt bark. This step is definitely optional and you can also change the toppings to use up foods that you have at home (nuts, coconut flakes, seeds will all work).
Place the baking pan in the freezer for about 3 hours or until frozen.
Take out and cut into pieces, then enjoy!
This peanut butter bark is pretty versatile. You can definitely switch things up here:
- use any other nut or seed butter if you can’t have peanuts
- add in some vanilla or cinnamon to the base
- feel free to use cherries, raspberries or blackberries in this recipe
More Easy Summer Desserts:
I truly hope you like the peanut butter yogurt bark and enjoy it as much as we do!
- 1 cup yogurt
- 2 tbsp maple syrup
- 5 tbsp peanut butter
- 1/2 cup berries
- 1 tsp coconut flakes (optional)
- 1/2 tsp flaxseed (optional)
- Add yogurt, maple syrup and peanut butter to a small bowl and stir together using a fork to make a smooth, fluffy and creamy mixture. Have a taste and adjust to your liking.
- Line a small baking pan with parchment paper and spread the peanut butter base inside.
- Chop strawberries into slices and spread blueberries and strawberries over the peanut mixture.
- This step is optional - sprinkle flaxseed and coconut shavings over the peanut butter bark.
- Freeze for at least 3 hours or until frozen.
- Take out and cut into 8 pieces, you might need to let the yogurt bark sit out for a bit if too frozen to cut.
- Enjoy and store leftovers in the freezer for up to 2-3 weeks.
Amount Per Serving: Calories: 96Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 69mgCarbohydrates: 9gFiber: 1gSugar: 6gProtein: 4g