Chocolate Peanut Butter Frozen Yoghurt Bark

4 hours to overnight
1 (9x13) sheet pan


560g FAGE Total 

170g smooth peanut butter, at room temperature

110g agave, honey, or maple syrup

1 teaspoon vanilla extract

100g semi-sweet chocolate chips, melted


Optional toppings:

Mini pretzels

Chopped nuts of your choice

  1. Line a 9x13 pan with wax paper. Set aside.
  2. In a medium bowl, combine yogurt, peanut butter, agave, and vanilla extract and mix until well combined.
  3. Pour yogurt mixture to the prepared baking sheet and spread evenly.
  4. In a small microwave safe container, melt chocolate chips. Add spoonful of melted chocolate on top of the yogurt mixture. Swirl chocolate around with a toothpick.
  5. Top bark with pretzels and chopped nuts and freeze for at least 4 hours to overnight. Serve immediately from freezer.