Hey, Fancy a Snack? (Or Breakfast. Or… Dessert?)
Alright, friend, confession time—this recipe for Frozen Greek Yogurt Peanut Butter Bites with Chocolate Chips was born the night I ran out of patience for both baking and my teenager’s relentless snack requests. You ever just want something sweet, but the idea of turning on the oven makes you contemplate switching to celery forever? That was me. But these little bites—oh man, they changed my game. And really, they’re what I wish someone had made for me back in my school days when lunchboxes were more chaos than nutrition. Plus, they remind me of those little cups of yogurt with the chocolate chips on the side… only, you know, a way better vibe. Also a lot colder (so yes, summer savior!).
Why Am I Always Making These?
I make this when the house has gone suspiciously quiet (that usually means my partner’s on the hunt for cookies). My family goes nuts for these because you can just yank a couple out after dinner — or breakfast. Sometimes I throw in flaxseed or whatever crunchy thing I find in the cupboard (pro tip: chia seeds are okay, but once I used hemp hearts and everyone acted like I’d poisoned them). If I’ve got kids over, it’s always, “Are there any left?” which, honestly, is a real boost to the ol’ ego. They’re also brilliant because if you forget to shop, literally any Greek yogurt seems to work (and any peanut butter unless you’re super fancy about it, which I am not).
What You’ll Need (and What You Could Get Away With!)
- 1 cup Greek yogurt (plain, full-fat is lush—though I’ve used vanilla in a pinch and it’s tasty!)
- 1/2 cup peanut butter (smooth, chunky, or even that almond stuff if you want to feel virtuous)
- 1–2 tbsp honey or maple syrup (or skip it if you like tang—my friend once used agave; not bad)
- 1/3 cup mini chocolate chips (full-size ones work but don’t pretend you won’t eat some straight from the bag)
- Pinch of salt (optional, but my grandmother swore by it—she also put salt in her coffee, so…)
- Sprinkle of granola (optional; I toss some in if it’s there, or use crushed cornflakes when I’m desperate)
Making the Bites (No Rocket Science Here!)
- First up, line a small baking tray with parchment, because otherwise, you’ll be scraping yogurt off your pan for centuries.
- Scoop your Greek yogurt into a bowl. You can measure, or just eyeball it (some days, I’m all about chaos).
- Stir in the peanut butter and honey (or whatever you picked). Mix until it’s as smooth as you like. Don’t worry if it looks streaky; I used to fret about that, but honestly it marbles up and looks fancy.
- Fold in the chocolate chips. Here’s where I always sneak a bite—consider it quality control.
- Drop spoonfuls onto your lined tray. Heaping tablespoonfuls, walnut-sized blobs, whatever makes you happy. They don’t have to be uniform (mine rarely are; my aesthetic is ‘rustic’).
- Scatter on a pinch of salt if you like that salty-sweet bite. Maybe a smattering of granola or cereal if you’re feeling wild.
- Freeze at least 2 hours, or until solid. I sometimes forget and leave them overnight, which—bonus!—means breakfast is sorted.
- Pop ’em off the tray (just peel the paper back gently). Store bites in a bag or container in the freezer. Try not to eat them all standing there at the fridge. Or do, honestly no judgement.
Stuff I’ve Learned (Usually the Hard Way)
- If you use non-Greek yogurt, it might come out a bit icy. Not terrible, just… more popsicle than truffle.
- Once tried melting the chocolate chips and swirling them in, but the whole thing froze into a weird chocolate bark. Not as fun to bite into, though excellent if you like to gnaw your snacks.
- Don’t overthink the tray size. I’ve used cookie sheets and even a plate in a bind (just wrap it in foil so nothing picks up the taste of last week’s garlic bread).
Messing Around With Variations
Okay, so I got bored and once tossed dried cranberries in there—fun, but they got weirdly hard and folks made faces. Mini marshmallows, though, are excellent. Sometimes I nudge a dollop of raspberry jam into the center, which is chef’s kiss. Swapping chocolate chips for white chocolate is lovely… but when I tried coconut flakes, my partner said, “It tastes like disappointment with sprinkles.” So take that as you will!
Do You Need Fancy Equipment?
Honestly, all you really need is a bowl and a spoon. But yes, a silicone mini muffin tray (like this King Arthur version) is handy to keep bites neat. I’ve even used an old ice cube tray; pops out fine with a quick twist. If you’re lacking even that, just plop blobs onto a parchment-lined plate; works a treat. One time I used a dinner fork for mixing when the spoons were MIA. Worked fine.
How Do You Store These (if They Last)?
Toss ’em in any airtight container and shove ’em in the freezer. But honestly, in my house, they never last more than a day! If you’re somehow superhuman, keep them for up to two weeks. They’ll get a little icy after that, but I actually kind of like that on warm afternoons.
How to Serve (Besides Just Eating Straight Up)
I love them right out of the freezer with a cup of tea. The kids will mash them into toast (no joke) or stack two together for a makeshift ice cream sandwich. If you want to impress guests, pile them in a fancy bowl and dust a bit of cocoa powder on top. My uncle eats them with hot coffee, claims it’s the ultimate combo—jury’s still out on that one.
What I Wish I’d Known (A Few Pro Tips… or Mishaps)
- Don’t rush the freeze—one time I thought, “eh, 40 minutes is probably enough.” Nope. Big yogurt puddle.
- Let the bites sit for a minute out of the freezer if your teeth are sensitive. I learned the hard way after demolishing one too many.
- If you use the microwave to soften peanut butter, please check for metal bits (once used a spoon and, well, let’s call this the ‘fire hazard incident’).
Wait, Do You Get These Questions Too?
- Q: Can I use regular yogurt?
Sure, but the texture’s a bit slushier. Not bad, just… different. Greek’s thicker, so it holds up better. I mean, it’s all going in the freezer anyway. - Q: Is there a nut-free version?
Absolutely—sunflower seed butter works like a charm. Or skip nut butters altogether and swirl in cookie butter (my guilty pleasure, oops!). - Q: Do they taste super sweet?
Mine don’t; I usually go easy on the honey. But you can jack it up if you’ve got a serious sweet tooth. Sometimes I skip it entirely. - Q: Can I make these vegan?
Yup! Swap in coconut yogurt and use maple syrup. Also, check your chocolate chips—some are sneakily not vegan. I use Enjoy Life when my vegan pals come over (here’s a good option). - Q: I don’t have parchment paper. Do I need it?
Actually, I find it works better if you use parchment, but wax paper or a really good nonstick tray does the trick. In a bind I’ve even used oiled foil—just don’t expect a perfect release.
So there you have it. My go-to snack for lazy afternoons, suspiciously quiet evenings, and those “Mum, I’m STARVING” moments. Give it a go? And if you come up with a killer twist, let me know—I can always use an excuse to make another batch. Stay cool (literally)!
Ingredients
- 1 cup plain Greek yogurt
- 1/2 cup creamy peanut butter
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- 1/8 teaspoon sea salt
- 1 tablespoon chia seeds (optional)
- 1 tablespoon finely chopped peanuts (optional, for topping)
Instructions
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1Line a mini muffin tin with paper or silicone liners.
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2In a medium bowl, mix together the Greek yogurt, peanut butter, honey (or maple syrup), vanilla extract, and sea salt until smooth.
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3Stir in mini chocolate chips and chia seeds (if using).
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4Spoon about 1 tablespoon of the mixture into each muffin cup and smooth the tops.
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5Sprinkle finely chopped peanuts and additional chocolate chips on top if desired.
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6Freeze for at least 2 hours, or until completely firm. Remove from muffin tin and enjoy frozen.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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