These frozen yogurt bars are giving major Peanut Buster Bar vibes— with a nourishing twist. Made with just 5 simple ingredients including creamy protein-rich Greek yogurt, crunchy salted peanuts, a swirl of peanut butter, and a crisp chocolate shell, it’s a combo that can’t be beat. With just 10 minutes of prep before popping in the freezer to set, this nutrition-packed freezer snack is as satisfying as it is simple—perfect to appease snacky kiddos, sunny afternoons, or anytime you want a treat with a bit of extra staying power.

A chocolate-covered ice cream bar with a bite taken out, sprinkled with flaky sea salt, rests on parchment paper with some melted chocolate and ice cream visible around it.

I’m just gonna go ahead and say it—your new favorite frozen treat has officially arrived. If you’re into easy, satisfying desserts that double as a high protein snack (these have 12 grams or protein each!), these frozen Greek yogurt peanut butter bars are about to earn a permanent spot in your freezer stash (and if you’re a chocolate + PB fan, you’ll want to check out my  chocolate peanut butter yogurt pops too) . 

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Inspired by the one and only Dairy Queen Buster Bars (anyone else obsessed as a kid?!), this recipe brings those lazy summer day vibes to your kitchen any time of the year. And just to clear it up—as a dietitian I’m not about replacing the originals. I love a good date to DQ with my kiddos. But I do love to play around with integrating nostalgic flavors into easy homemade snacks or desserts—and if they provide a dose of nutrition while we’re at it, it’s a win win.

These Greek yogurt bars have my signature PFF combo—protein, fat, fiber—so not only do they satisfy with major flavor, but lasting energy (read: they actually keep you full and help balance blood sugar).  

These popsicle-style bars, are super fun and easy to eat (especially for little hands if you’ve got snack-happy kiddos at home like I do). 

Seven small bowls on a pink surface, containing chocolate chips, peanuts, creamy yogurt, almond butter, coconut oil, flaky sea salt, and a small glass of vanilla extract.

Tips for Success

Use Greek Yogurt with a 2-5% milk fat: while testing these bars it was clear that higher milk fat yogurt was the best option for the creamiest texture (and less ice crystals). I prefer 5% but 2% also works!

Peanut Butter: Natural PB works best here. It’s drippier and much easier to incorporate into the cold yogurt mixture. It’s also our star for adding those nourishing plant-based fats for a more satiating result.

How to Make These Frozen Yogurt Bars

A white bowl filled with thick white yogurt, creamy brown peanut butter, and golden syrup, each ingredient slightly blending together but still distinct.

Mix your liquids

A bowl of creamy peanut butter mixture with roasted peanuts on top, being stirred with a spoon.

Fold in most of the peanuts (save a few to sprinkle on top if you want).

A round, creamy frozen treat on a wooden stick, topped with whole peanuts, sits on a sheet of parchment paper.

Scoop onto a parchment  lined baking sheet. Don’t skip this step or they’ll stick to the pan! Make sure the popsicle sticks are totally covered with the yogurt mixture. Pop in the freezer to set!

A metal spoon rests in a glass bowl filled with smooth, melted chocolate on a light pink surface.

Melt chocolate mixture  in 30-second increments, stirring in between so it doesn’t burn.

Chocolate-covered ice cream pops with peanuts scattered around. One pop has a bite taken out, revealing creamy ice cream inside. The treats are on white parchment paper with melted chocolate spots.

Use a spatula to remove the yogurt rounds if they’re sticking.  Spoon or drizzle the chocolate over each one. You can leave the bottom sides uncoated if you prefer.

Eat em up! If they’ve started to thaw just pop them back in the freezer for 5-10 minutes to set

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A chocolate-covered ice cream bar with a bite taken out, sprinkled with flaky sea salt, rests on parchment paper with some melted chocolate and ice cream visible around it.

Easy Chocolate-Coated Peanut Butter Frozen Yogurt Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Lindsay Pleskot, RD
  • Prep Time: 10 Minutes
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

These frozen yogurt bars are giving major Peanut Buster Bar vibes— with a nourishing twist. Made with just 5 simple ingredients including creamy protein-rich Greek yogurt, crunchy salted peanuts, a swirl of peanut butter, and a crisp chocolate shell, it’s a combo that can’t be beat. With just 10 minutes of prep before popping in the freezer to set, this nutrition-packed freezer snack is as satisfying as it is simple—perfect to appease snacky kiddos, sunny afternoons, or anytime you want a treat with a bit of extra staying power.

Ingredients

Scale

Yogurt Filling

  • 1 cup Plain Greek yogurt
  • 2 Tbsp smooth peanut butter
  • ½  cup salted roasted peanuts + more for topping if desired
  • 1 Tbsp maple syrup

Chocolate Shell

  • 1 cup dark chocolate
  • 2 Tbsp coconut oil, melted
  • Flaky salt *optional

Instructions

  1. Line a baking sheet with parchment paper and set aside 
  2. To a bowl, add the yogurt, peanut butter and maple syrup. Mix until well combined. Gently fold in the peanuts.
  3. Scoop the yogurt mixture onto the lined baking sheet in four heaping ¼  cup portions, leaving space in between. Flatten into rounds and place a popsicle stick into each round making sure to completely cover the stick with the yogurt mixture. Sprinkle with more peanuts if desired. Freeze for 4 hours or until frozen through.
  4. Melt the chocolate and coconut oil in the microwave in 30 second increments, stirring in between. Let cool slightly.
  5. Remove the yogurt pops from the freezer and lift them off of the parchment lined tray (you may need to use a spatula to get them off of the baking sheet so they don’t break). 
  6. Spoon or drizzle the chocolate over the frozen yogurt rounds, turning to cover all sides (alternatively you can leave the bottom side uncovered. The chocolate will harden as it comes in contact with the frozen yogurt, but if the pops are beginning to melt or the chocolate doesn’t harden, place back in the freezer, about 5 minutes to harden. Sprinkle with flaky sea salt if using
  7. Enjoy right away or freeze until ready to eat. If eating from the freezer, allow them to thaw for 10 minutes or so until soft enough to bite through and creamy.

Notes

Storage: Store in the freezer in an airtight container or freezer bags for up to 3 months.