I’m sharing a simple Frozen Greek Yogurt recipe that blends creamy Greek yogurt with peanut butter, honey, and mini chocolate chips into protein-packed bites that are easy to prep and freeze.

Jump to Recipe

Sometimes the simplest ideas turn into the most addictive snacks, at least that’s what happened with the batch I keep sneaking. With plain Greek yogurt and peanut butter they hit that sweet and tangy note I crave and still feel kind of grown up.

I call them Peanut Butter Bites and every time I open the freezer I get a tiny thrill, like finding cash in an old coat. Cold, creamy, and a little bit mischievous, they tame cravings without becoming a full dessert.

Eat one and you’ll know why I hide them from myself.

Ingredients

Print Recipe (No Advertisments)

Greek yogurt gives protein and creaminess, slight tang that cuts the sweetness.
Peanut butter adds healthy fats, more protein, and makes them rich and nutty.
Honey or maple adds natural sweetness and helps bind the mix, not overpowering.
Mini chocolate chips bring tiny bursts of chocolate and a little sugar crunch.
Using whole or 2% yogurt makes a silkier texture, feels more indulgent.
Natural peanut butter can separate oils, just stir well for a smoother bite.
Protein from yogurt and PB keeps you fuller longer, good snack for teens.
These bites are kinda healthy and kid friendly, easy to freeze and grab.

Ingredient Quantities

1 cup plain Greek yogurt (whole milk or 2% for creamier texture)

1/3 cup creamy peanut butter (natural or regular)

2 tablespoons honey or maple syrup

1/3 cup mini chocolate chips (semisweet)

How to Make this

Print Recipe (No Advertisments)

1. Grab 1 cup plain Greek yogurt, 1/3 cup creamy peanut butter, 2 tablespoons honey or maple syrup, and 1/3 cup mini chocolate chips, and a bowl. If the peanut butter is stiff heat it 10 to 15 seconds in the microwave so it mixes easier.

2. In the bowl stir the yogurt and peanut butter together until smooth, then add the honey or maple syrup and mix again, don’t overmix though or it gets too runny.

3. Fold in the mini chocolate chips, but save a few to sprinkle on top so they look nice.

4. Line a baking sheet with parchment paper or use a silicone mini muffin tray or ice cube tray if you want shaped bites. A small cookie scoop or tablespoon works great to portion.

5. Drop tablespoon sized scoops onto the sheet, press the tops a little and sprinkle the reserved chips on each one. Try to make them all about the same size so they freeze evenly.

6. Freeze them flat for at least 2 hours, 2 to 3 is ideal, until they’re solid. Don’t stack them while they’re soft or they’ll stick together.

7. When they’re frozen transfer the bites to an airtight container or freezer bag, with sheets of parchment between layers so they don’t clump. Label with the date.

8. Let a few sit at room temperature 4 to 6 minutes before eating so they’re not rock hard, or microwave a single bite 8 to 10 seconds if you want it softer fast. They should keep well for about 3 to 4 weeks.

Equipment Needed

1. Large mixing bowl, for stirring the yogurt and peanut butter
2. Rubber spatula or sturdy spoon, to scrape the sides and fold in chips
3. Measuring cups and spoons (1 cup, 1/3 cup, 1 tbsp, 1 tsp), for accurate portions
4. Microwave-safe bowl or small saucepan, to warm stiff peanut butter 10 to 15 seconds if needed
5. Baking sheet lined with parchment paper or a silicone mini muffin tray or ice cube tray, for freezing shaped bites
6. Small cookie scoop or tablespoon, to portion the tablespoon-sized scoops evenly
7. Parchment squares or wax paper, to separate layers in the container so they dont stick
8. Airtight container or freezer bags, for long term storage
9. Permanent marker or label, to write the date on the container

FAQ

Q: How long do these take to freeze? A: Expect about 1 to 2 hours for small bites to firm up, but I like to leave them 3 to 4 hours or overnight if I want rock solid treats.

Q: Can I use non dairy yogurt or a different nut butter? A: Yes, swap in coconut or almond yogurt and use almond or sunflower seed butter for nut free, but texture might be slightly softer so freeze longer.

Q: How should I store them and how long do they keep? A: Store in an airtight container in the freezer up to 2 months, with parchment between layers so they don't stick; thaw 5 to 10 minutes before eating if you want them softer.

Q: Why is my mixture runny or separates? A: If your Greek yogurt is thin or your peanut butter oily it can be runny, so use thicker yogurt or strain it, stir the peanut butter well, and chill the mixture a bit before scooping.

Q: Can I leave out the chocolate chips or add other mix ins? A: Sure, skip them or add chopped nuts, dried fruit, or cocoa nibs; if you don't want them sinking, fold in gently or press chips on after the first 20 to 30 minutes of freezing.

Q: What's the easiest way to get them out of the mold? A: Use silicone molds or mini paper liners, or run the outside of a metal tray under warm water for a few seconds and they pop right out.

Frozen Greek Yogurt Peanut Butter Bites Recipe Substitutions and Variations

Plain Greek yogurt: Skyr (Icelandic yogurt) for extra thickness, labneh or strained plain yogurt for tangy creaminess, or unsweetened coconut yogurt if you need dairy free
Creamy peanut butter: Almond butter for a milder nut flavor, sunflower seed butter (great for nut allergies), or cashew butter for a sweeter creamier bite
Honey or maple syrup: Agave nectar for similar sweetness, date syrup or blended Medjool dates for more fiber, or brown rice syrup if you want a less sweet milder flavor
Mini chocolate chips: Roughly chopped dark chocolate or chocolate chunks, cacao nibs for less sweet crunchy texture, or dried cherries/raisins for a fruity contrast

Pro Tips

1) Warm the peanut butter just a few seconds so it stirs in easier, but don’t nuk it for too long or you’ll make the whole mix runny. If it still seems soft, pop the bowl in the fridge 10 minutes before scooping so the bites hold shape better.

2) Use a small cookie scoop for even sizes, freeze them flat on parchment first, then transfer to a bag. Equal size = even freezing, no half-soft centers. Also never stack them while theyre still soft or they’ll stick.

3) Keep air away. Press as much air out of the freezer bag as you can, or use a small airtight container with parchment between layers. Label with the date, they stay best about 3 to 4 weeks.

4) Tiny flavor tricks: add a pinch of salt or a few drops of vanilla to make the peanut butter pop, or swap maple for honey for a deeper taste. For texture, stir in crushed pretzel or toasted oats, or press a few chips on top right after scooping so they look prettier.

Frozen Greek Yogurt Peanut Butter Bites Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing a simple Frozen Greek Yogurt recipe that blends creamy Greek yogurt with peanut butter, honey, and mini chocolate chips into protein-packed bites that are easy to prep and freeze.

Servings

servings

Calories

556

kcal

Equipment: 1. Large mixing bowl, for stirring the yogurt and peanut butter
2. Rubber spatula or sturdy spoon, to scrape the sides and fold in chips
3. Measuring cups and spoons (1 cup, 1/3 cup, 1 tbsp, 1 tsp), for accurate portions
4. Microwave-safe bowl or small saucepan, to warm stiff peanut butter 10 to 15 seconds if needed
5. Baking sheet lined with parchment paper or a silicone mini muffin tray or ice cube tray, for freezing shaped bites
6. Small cookie scoop or tablespoon, to portion the tablespoon-sized scoops evenly
7. Parchment squares or wax paper, to separate layers in the container so they dont stick
8. Airtight container or freezer bags, for long term storage
9. Permanent marker or label, to write the date on the container

Ingredients

1 cup plain Greek yogurt (whole milk or 2% for creamier texture)
1/3 cup creamy peanut butter (natural or regular)
2 tablespoons honey or maple syrup
1/3 cup mini chocolate chips (semisweet)

Directions

Grab 1 cup plain Greek yogurt, 1/3 cup creamy peanut butter, 2 tablespoons honey or maple syrup, and 1/3 cup mini chocolate chips, and a bowl. If the peanut butter is stiff heat it 10 to 15 seconds in the microwave so it mixes easier.
In the bowl stir the yogurt and peanut butter together until smooth, then add the honey or maple syrup and mix again, don’t overmix though or it gets too runny.
Fold in the mini chocolate chips, but save a few to sprinkle on top so they look nice.
Line a baking sheet with parchment paper or use a silicone mini muffin tray or ice cube tray if you want shaped bites. A small cookie scoop or tablespoon works great to portion.
Drop tablespoon sized scoops onto the sheet, press the tops a little and sprinkle the reserved chips on each one. Try to make them all about the same size so they freeze evenly.
Freeze them flat for at least 2 hours, 2 to 3 is ideal, until they're solid. Don’t stack them while they’re soft or they’ll stick together.
When they're frozen transfer the bites to an airtight container or freezer bag, with sheets of parchment between layers so they don't clump. Label with the date.
Let a few sit at room temperature 4 to 6 minutes before eating so they're not rock hard, or microwave a single bite 8 to 10 seconds if you want it softer fast. They should keep well for about 3 to 4 weeks.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.