Frozen Greek Yogurt Peanut Butter Bites – Easy Healthy Snack Kids Love

When the afternoon slump hits, you know the one—where your energy dips and your sweet tooth starts calling—there’s nothing quite like grabbing a couple of Frozen Greek Yogurt Peanut Butter Bites with Chocolate Chips straight from the freezer. The way the creamy Greek yogurt melts in your mouth, with little bursts of salty peanut butter and those irresistible mini chocolate chips… honestly, it’s hard to stop at just one!

I still remember the first time I mixed up a batch of these bites. It was a scorching summer day, and the kids were begging for something cold and sweet—without the sugar rush of store-bought treats. I wanted to offer them a snack I felt good about, something that ticked the healthy box but didn’t skimp on flavor. That’s when this recipe became my go-to. Since then, it’s made appearances at playdates, movie nights, and even as a post-workout pick-me-up for me. If you’re looking for a snack that’s as wholesome as it is crave-worthy, you’ve landed in the right spot.

What’s so special about these frozen Greek yogurt peanut butter bites? They’re the perfect balance: high-protein, easy to make, and just sweet enough to feel like a treat. I’ve tested this recipe over a dozen times (my freezer is basically a snack bar now), and it never disappoints. Whether you’re a busy parent, a meal-prep enthusiast, or, let’s face it, a peanut butter fanatic, you’ll love how simple and satisfying these bites are.

Let’s jump in, because once you try these frozen Greek yogurt peanut butter bites with chocolate chips, you’ll wonder how you ever lived without them.

Why You’ll Love This Recipe

• Quick & Simple: You can whip up a batch in just 10 minutes (plus freezing time). Perfect for those moments when you need something healthy, fast.
• Minimal Ingredients: Five everyday staples—Greek yogurt, peanut butter, honey, vanilla, and chocolate chips—no fancy grocery runs required.
• Kid-Approved: My little ones can’t resist these. They love helping spoon the mixture, and I love knowing they’re eating something nutritious.
• Protein-Packed: Thanks to Greek yogurt and peanut butter, each bite keeps you full longer than your typical sweet snack.
• Perfect for Any Time: Snack, dessert, or even breakfast on the go—these bites fit right in.
• Customizable: You can switch up the add-ins or tweak the sweetness to suit your family’s tastes.
• Freezer-Friendly: Make a big batch and keep them on hand for whenever cravings strike.

What really sets these frozen Greek yogurt peanut butter bites apart is the way the flavors and textures come together. The Greek yogurt is tangy and light, while the peanut butter adds richness and that classic, comforting taste. Mini chocolate chips add just the right touch of sweetness—no need to overload with sugar. The bites freeze into little nuggets of joy that don’t get rock-hard, so they’re easy for kids (and impatient adults, like me) to eat straight from the freezer.

Unlike some recipes that are either too icy or too dense, this one lands right in the sweet spot. I blend the Greek yogurt and peanut butter until ultra-smooth, which makes the bites creamy instead of crumbly. It’s one of those little tricks I learned after a few batches that refused to hold together. Now, every time I make these, I’m reminded that sometimes the simplest snacks are the ones you come back to, over and over.

Whether you need a healthy after-school snack, a cool treat post-gym, or just something easy to stash in the freezer, these frozen Greek yogurt peanut butter bites with chocolate chips check all the boxes. Trust me, your family (and your taste buds) will thank you.

What Ingredients You Will Need

This recipe uses just a handful of wholesome ingredients—most of which you probably already have in your kitchen. Here’s exactly what you’ll need for these frozen Greek yogurt peanut butter bites with chocolate chips:

• Plain Greek Yogurt (2 cups / 480g): I love using full-fat for extra creaminess, but non-fat works if you want to lighten things up. Greek yogurt brings that signature tang and a hefty protein boost. If you’re dairy-free, coconut yogurt is a great swap (just be sure it’s thick).
• Creamy Peanut Butter (1/2 cup / 120g): The star of the show! Natural peanut butter (just peanuts and salt) gives a deep, roasted flavor. Stir well if the oil has separated. If you prefer almond or cashew butter, those work too—just keep the texture smooth for best results.
• Honey or Maple Syrup (3 tablespoons / 45ml): Adds natural sweetness and helps the bites hold together. Maple syrup gives a slightly earthier flavor, which I love in the fall. For a vegan version, stick to pure maple syrup or agave.
• Vanilla Extract (1 teaspoon / 5ml): Brings warmth and balances the tanginess of the yogurt. I use real vanilla for the best flavor, but imitation works in a pinch.
• Mini Chocolate Chips (1/3 cup / 60g): The mini size means you get chocolate in every bite! I usually use semi-sweet, but dark or even white chocolate chips are fun if you want to mix it up. For dairy-free, Enjoy Life is a solid brand.

Optional Add-Ins:

• Chia Seeds or Flaxseed Meal (1-2 tablespoons): For a little extra fiber and crunch. Stir in with the chocolate chips.
• Shredded Coconut (unsweetened): Adds chewiness and a tropical twist.
• Pinch of Sea Salt: If your peanut butter is unsalted, a little salt really brings out the flavors.

Ingredient Tips:

• If your Greek yogurt is extra thick, you might need to add a splash of milk to get the mixture smooth enough to scoop.
• Don’t use regular yogurt—it’s too runny, and your bites won’t set up as nicely.
• If you’re avoiding peanuts, sunflower seed butter is a safe, allergy-friendly alternative.

One of the reasons I keep coming back to this recipe is how flexible it is. I’ve made it with almond butter when I was out of peanut, swapped honey for maple syrup during a vegan phase, and even tossed in a handful of freeze-dried strawberries for a PB&J vibe. No matter what, these frozen Greek yogurt peanut butter bites with chocolate chips always disappear fast!

Equipment Needed

You don’t need any fancy gadgets to make these frozen Greek yogurt peanut butter bites with chocolate chips—just a few basics from your kitchen:

• Mixing Bowl: Medium or large, depending on how many batches you want to make. Stainless steel is my favorite, but any bowl will do.
• Sturdy Spoon or Silicone Spatula: For mixing everything together. A silicone spatula makes scraping down the sides much easier (and means less waste!).
• Cookie Scoop or Tablespoon: For portioning the mixture into even bites. I use a 1-tablespoon cookie scoop for perfect, round bites, but two spoons work just fine in a pinch.
• Baking Sheet or Plate: You’ll need something flat and freezer-safe to arrange the bites before freezing. Line it with parchment or wax paper for easy removal.
• Parchment or Wax Paper: Prevents sticking. If you don’t have any, a silicone baking mat is a great reusable option.
• Freezer-Safe Container or Zip-Top Bag: For storing the finished bites. I’ve used everything from glass containers to old takeout tubs—just make sure it seals well to avoid freezer burn.

If you really want to make life easy, invest in a small cookie scoop—it keeps your hands clean and makes each bite look so tidy. I picked mine up at a discount store, and it’s still going strong years later. Just give it a rinse right after using so the peanut butter doesn’t get stuck!

How to Make Frozen Greek Yogurt Peanut Butter Bites with Chocolate Chips

1. Combine Greek Yogurt and Peanut Butter:
   
   Add 2 cups (480g) plain Greek yogurt and 1/2 cup (120g) creamy peanut butter to a large mixing bowl. Stir with a sturdy spoon or spatula until smooth and fully combined. If your peanut butter is super thick, microwave it for 15-20 seconds first to soften.
   
   Tip: The mixture should look creamy and uniform—no streaks of peanut butter!
2. Add Sweetener and Vanilla:
   
   Pour in 3 tablespoons (45ml) honey or maple syrup and 1 teaspoon (5ml) vanilla extract. Mix well. Taste the mixture—if you like it sweeter, add another teaspoon of honey.
   
   Personal note: After a few rounds of recipe testing, I found this amount of sweetener hits the perfect balance. It’s sweet, but not cloying.
3. Fold in Chocolate Chips (and Optional Add-Ins):
   
   Gently stir in 1/3 cup (60g) mini chocolate chips. If you’re adding chia seeds, shredded coconut, or a pinch of salt, fold them in now.
   
   Warning: Over-mixing can crush the chocolate chips, so just fold until evenly distributed.
4. Portion the Bites:
   
   Line a baking sheet or plate with parchment/wax paper. Use a 1-tablespoon cookie scoop or two spoons to drop rounded mounds of the mixture onto the sheet. You should get about 24-28 bites.
   
   If the mixture feels too runny, pop it in the fridge for 10 minutes to firm up before scooping.
5. Freeze:
   
   Place the tray in the freezer (flat, so the bites don’t slide together) for at least 2 hours, or until the bites are solid.
   
   They’ll firm up but shouldn’t become rock-hard—you can bite into them straight from the freezer!
6. Store:
   
   Once frozen, transfer the bites to a freezer-safe container or zip-top bag. Keep them frozen until ready to eat.
   
   They’ll keep well for up to 2 months (though mine have never lasted that long).

Troubleshooting Tips:

• If your bites are too soft, check that you used Greek yogurt (not regular yogurt) and that your peanut butter isn’t too runny.
• Bites sticking to the pan? Parchment paper is your friend. Wax paper works too.
• If the mixture is hard to scoop, chill it in the fridge for 10-15 minutes to thicken up.

Personal tip: Sometimes I make a double batch and freeze them in two layers with parchment in between. That way, there’s always a stash ready when snack emergencies happen!

Cooking Tips & Techniques

Making frozen Greek yogurt peanut butter bites with chocolate chips seems simple—and it is!—but I’ve picked up a few extra tips after many, many batches (including some less-than-perfect ones):

• Use Thick Yogurt: The thicker your Greek yogurt, the creamier (and less icy) your bites will be. If your yogurt is on the thin side, strain it in a cheesecloth over a bowl for 30 minutes before using.
• Don’t Overmix: Stir just until everything is combined. Overmixing can make the chocolate chips melt or the bites dense.
• Control Portion Size: A small cookie scoop gives you even bites that freeze quickly and are easy to grab. If you use a larger scoop, let the bites freeze an extra 30 minutes.
• Customize Sweetness: Taste the mixture before freezing. Greek yogurt can vary in tartness, so adjust the honey or syrup to match your preference.
• Chill Before Scooping: If things get too runny (especially if your kitchen is warm), chill the mixture for 10-15 minutes in the fridge. It makes scooping so much easier.
• Prevent Freezer Burn: Store the bites in an airtight container, and press a piece of parchment right on top before sealing. This keeps them fresher and prevents ice crystals.

Honestly, my first batch was way too icy—turns out, using low-fat yogurt and not enough peanut butter was the culprit. Now I always stick to at least 2% Greek yogurt, and the bites come out creamy every single time.

If you’re multitasking (like making dinner or wrangling kids), portion the bites onto the tray and freeze immediately. You can always transfer them to a container later, but you can’t “un-melt” them if they sit out too long.

And last but not least: don’t forget to lick the spoon! That mixture is seriously good even before it’s frozen.

Variations & Adaptations

One of the best parts about these frozen Greek yogurt peanut butter bites with chocolate chips is how easy they are to adapt. Here are some of my favorite twists and swaps:

• Nut-Free Version: Use sunflower seed butter or soy nut butter instead of peanut butter for an allergy-friendly treat. It’s just as creamy and rich!
• Fruit Swirl: Fold in 1/3 cup (60g) finely chopped strawberries or blueberries before freezing. Or, swirl in a spoonful of your favorite fruit jam for a PB&J flavor.
• Chocolate Lovers’ Dream: Add 2 tablespoons (10g) unsweetened cocoa powder to the mixture and use dark chocolate chips for a double-chocolate twist. It’s decadent but still healthy!
• Seasonal Twist: In the fall, a sprinkle of cinnamon or pumpkin pie spice gives these bites a cozy vibe. Top with crushed graham crackers for crunch.
• Vegan & Dairy-Free: Substitute Greek yogurt with coconut or almond milk yogurt and use maple syrup as your sweetener. Choose dairy-free chocolate chips for a fully vegan treat.
• High-Protein: Mix in a scoop of your favorite vanilla protein powder. You might need to add a splash of milk to keep the texture scoopable.

I once tried swirling raspberry jam into the mixture—instant PB&J nostalgia! My kids love the nut-free sunflower seed butter version (especially for school). Don’t be afraid to make these frozen Greek yogurt peanut butter bites your own—everyone’s freezer stash should be a little bit personal, right?

Serving & Storage Suggestions

Frozen Greek yogurt peanut butter bites with chocolate chips are best served straight from the freezer. They hold their shape beautifully and don’t get rock-hard, so there’s no thawing required (a serious win for impatient snackers like me!).

Serving Ideas:

• Serve on a chilled platter for parties or playdates—they look extra cute in mini cupcake liners.
• Pair with fresh fruit (strawberries, banana slices, or apple wedges) for a balanced snack plate.
• Enjoy with a mug of iced coffee or a cold glass of milk for the ultimate afternoon treat.

Storage Tips:

• Store in a freezer-safe airtight container or zip-top bag, with parchment between layers to prevent sticking.
• Bites stay fresh for up to 2 months, but for best texture, eat within 2-3 weeks. (They never last longer than that at my house!)
• If you like a slightly softer bite, let them sit at room temp for 2-3 minutes before eating.

Reheating (if needed): Honestly, these are meant to be eaten frozen, but if you ever forget them out on the counter, just pop them back in the freezer for 30 minutes and they’ll firm up again. The flavors only get better after a day or two in the freezer—the peanut butter and chocolate meld perfectly with the tangy yogurt.

Nutritional Information & Benefits

Each frozen Greek yogurt peanut butter bite with chocolate chips (based on a 24-bite yield) contains approximately:

• Calories: 60
• Protein: 2.5g
• Fat: 3g
• Sugar: 3g
• Carbs: 5g

Greek yogurt is packed with protein and probiotics, while peanut butter brings healthy fats and a bit more protein. Using natural sweeteners like honey or maple syrup keeps these bites refined sugar-free. If you’re gluten-free or looking for a low-carb snack, these check the box—just double-check your chocolate chips for allergens if needed.

As someone who likes to snack smart, I love that these bites satisfy a sweet craving and give me a little protein boost. They’re also a great way to sneak in extra nutrition for picky eaters!

Conclusion

If you’re searching for a snack that’s healthy, delicious, and downright fun to eat, these frozen Greek yogurt peanut butter bites with chocolate chips are it. They’ve become a staple in my kitchen, and I never get tired of experimenting with new add-ins or flavor twists.

Don’t be afraid to make these your own—swap the nut butter, try a new sweetener, or add your favorite toppings. The beauty of this recipe is in how flexible and forgiving it is (honestly, it’s hard to mess up!).

So, what are you waiting for? Whip up a batch, stash them in your freezer, and let me know how they turn out! Leave a comment below with your favorite variation or tag me if you share your bites on social media. Here’s to healthy snacking and happy, peanut-buttery afternoons!

FAQs About Frozen Greek Yogurt Peanut Butter Bites with Chocolate Chips

How long do frozen Greek yogurt peanut butter bites last in the freezer?

Stored in an airtight container, these bites stay fresh for up to 2 months. For the best texture and flavor, try to enjoy them within 2-3 weeks. (Trust me, they won’t last that long!)

Can I make these nut-free for school snacks?

Absolutely! Just swap the peanut butter for sunflower seed butter or soy nut butter. The bites will still be creamy and delicious, and totally safe for nut-free zones.

Do I have to use Greek yogurt, or can I use regular yogurt?

Stick with Greek yogurt for this recipe. It’s much thicker than regular yogurt, which helps the bites hold their shape and stay creamy after freezing. Regular yogurt tends to be too runny.

Can I add protein powder or other supplements?

Yes! Add a scoop of your favorite protein powder to the mixture. If the texture gets too thick, just add a splash of milk or non-dairy milk to loosen it up before scooping.

My bites came out too icy or hard—what went wrong?

If your bites are icy, you may have used low-fat or regular yogurt, or not enough peanut butter. For best results, use full-fat Greek yogurt and creamy nut butter. Also, don’t overmix, and freeze the bites on a flat tray before transferring to a container.

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