Description
Crunchy, buttery graham meets smooth, tangy Greek yogurt swirled with rich peanut butter. These no-bake bars (after the quick crust bake!) are the perfect cool treat.
Ingredients
Scale
- 1 1/2 cups crushed graham crackers
- 1/4 cup unsalted butter, melted
- 3 cups plain Greek yogurt (full-fat recommended)
- 1/2 cup creamy peanut butter
- 1/4 cup honey or maple syrup
- 1 teaspoon alcohol-free vanilla extract
- 1/4 teaspoon fine sea salt
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. In a medium bowl, combine the crushed graham crackers and melted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust, then bake for 8 minutes. Remove and let cool completely.
- Step 2: While the crust cools, prepare the yogurt filling. In a large bowl, combine the Greek yogurt, peanut butter, honey (or maple syrup), vanilla powder, and salt. Use a whisk or spatula to mix thoroughly until the mixture is completely smooth and uniform in color.
- Step 3: Pour the peanut butter yogurt mixture over the cooled graham cracker crust. Use an offset spatula to spread the mixture evenly across the pan, ensuring the top is smooth. Gently tap the pan on the counter a couple of times to release any air bubbles.
- Step 4: Place the pan in the freezer. Freeze the bars for a minimum of 4 to 6 hours, or preferably overnight, until they are completely solid and firm to the touch.
- Step 5: When ready to serve, use the parchment paper overhang to lift the solid block of frozen yogurt out of the pan. Let it sit at room temperature for 5 to 10 minutes to soften slightly, then use a sharp knife dipped in hot water to cut the block into 9 or 16 bars. Store any leftovers in an airtight container in the freezer.
Notes
- Store leftover bars tightly wrapped or in an airtight container for up to two months, separating layers with parchment if stacking them.
- For the cleanest slices, allow the frozen slab to sit at room temperature for precisely 8 to 10 minutes before using a long, sharp knife dipped in hot water to cut the bars.
- Using full-fat Greek yogurt is essential as the higher fat content prevents the bars from freezing too icy and maintains a smoother, creamier texture.
- Elevate the bars by drizzling the cut pieces with melted dark chocolate or a sprinkle of chopped salted peanuts just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Bar (approx. 55g)
- Calories: 205
- Sodium: 125mg
- Fat: 11g
- Saturated Fat: 3.5g
- Trans Fat: 0g
- Protein: 18g