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Close-up of a frozen Greek yogurt peanut butter bite showing its creamy center and mini chocolate chips

Frozen Greek Yogurt Peanut Butter Bites (4 Ingredients)

These frozen Greek yogurt peanut butter bites combine creamy whole-milk Greek yogurt, peanut butter, maple syrup, and mini chocolate chips in an easy four-ingredient freezer snack. The small portions are creamy, cold, and simple to prepare without protein powder or a blender.
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Prep Time 10 minutes
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 152
Ingredients Equipment Method Notes

Ingredients
  

Frozen Yogurt Bites
  • 1 cup plain whole-milk Greek yogurt Use thick, pasteurized Greek yogurt for a creamier frozen texture.
  • 1/2 cup creamy peanut butter Stir thoroughly before measuring if the oil has separated.
  • 2 tablespoons pure maple syrup Use pure maple syrup rather than pancake syrup.
  • 2 tablespoons mini semisweet chocolate chips Divide between the mixture and the tops of the bites.

Equipment

  • Medium mixing bowl
  • Sturdy spoon or silicone spatula
  • Small cookie scoop Optional, for evenly sized portions.
  • Silicone mini muffin pan or parchment-lined tray
  • Rigid freezer-safe tray Recommended for supporting a flexible silicone mold.
  • Digital kitchen scale
  • Airtight freezer-safe container

Method
 

  1. Line a small freezer-safe tray with parchment paper or place a silicone mini muffin pan on a rigid, level tray.
  2. Add the Greek yogurt, creamy peanut butter, and pure maple syrup to a medium mixing bowl.
  3. Stir until the mixture is smooth and no separate streaks of peanut butter remain. Scrape the bottom and sides of the bowl as needed.
  4. Fold approximately three-quarters of the mini chocolate chips into the yogurt mixture.
  5. Divide the mixture into 16 similar portions using a small cookie scoop or spoon.
  6. Sprinkle the remaining mini chocolate chips over the tops of the portions.
  7. Freeze on a level surface for at least 3 hours, or until the centers feel firm.
  8. Remove the frozen bites from the tray or mold and transfer them to an airtight freezer-safe container.
  9. Serve two bites per portion. Let them soften at room temperature for approximately 3 to 5 minutes before eating if they feel too firm.

Notes

Recipe status: This is a research-developed formula. Verify the yield, freezing time, texture, and storage quality in the kitchen before publication.
Texture: Thick whole-milk Greek yogurt generally produces a creamier result than thin or nonfat yogurt. Keep portions small and similar so they freeze and soften evenly.
Serving: Keep the freezer at 0°F (-18°C) or below. Allow an individual serving to soften for 3 to 5 minutes rather than raising the freezer temperature.
Storage: Transfer the firm bites to an airtight freezer-safe container and place parchment between layers if they stick. For the best practical home quality, use within about 1 month.
Food safety: Refrigerate or freeze the mixture within 2 hours of preparation, or within 1 hour when the surrounding temperature exceeds 90°F (32°C). Return unused bites to the freezer promptly.
Allergen note: This recipe contains milk and peanuts. Chocolate chips may contain milk, soy, or other allergens and may carry cross-contact warnings. Check every package label.
Variations: Nonfat Greek yogurt may produce a firmer or icier texture. Honey may replace the maple syrup, but the flavor, weight, and estimated nutrition will change. Omitting the chocolate chips also requires a new nutrition calculation.