Frozen S'mores & Peanut Butter Swirl Bark
Capture the essence of a campfire treat without any of the mess. This frozen bark layers rich Greek yogurt with a luscious peanut butter swirl and classic s'mores toppings for a simple, satisfying snack.
Servings 12
Calories 131kcal
Equipment
- Quarter sheet pan (approx. 9x13 inches)
- Parchment paper
- Large mixing bowl
- Silicone spatula
- Small microwave-safe bowl
- Knife or offset spatula
Ingredients
- 4 cups full-fat plain Greek yogurt about 32 oz / 907 g
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 2 tablespoons creamy unsalted peanut butter
- 3 tablespoons dark chocolate mini chips
- 3 tablespoons miniature marshmallows
- 4 tablespoons graham cracker crumbs from about 3 full sheets
Instructions
- Prepare the Pan: Line a quarter sheet pan with parchment paper, ensuring it covers the bottom and sides to prevent sticking.
- Whisk the Yogurt Base: In a large mixing bowl, combine the Greek yogurt, maple syrup, vanilla extract, and ground cinnamon. Stir with a spatula until the mixture is smooth and uniform.
- Spread the Mixture: Pour the yogurt mixture onto the prepared sheet pan. Use the spatula to spread it into an even layer, approximately ¼ to ½ inch thick.
- Create the Peanut Butter Swirl: Place the unsalted peanut butter in a small microwave-safe bowl. Heat for 10–15 seconds, just until it becomes pourable. Drizzle the warmed peanut butter over the yogurt base, then use the tip of a knife to gently create decorative swirls.
- Scatter the Toppings: Evenly sprinkle the dark chocolate mini chips, miniature marshmallows, and graham cracker crumbs across the entire surface.
- Freeze Until Solid: Carefully transfer the sheet pan to a level spot in your freezer. Let it freeze for at least 3 hours, or until the bark is completely firm to the touch.
- Portion and Serve: Lift the parchment paper to remove the bark from the pan. Place it on a cutting board and break it into 12 irregular pieces. Serve immediately.
Notes
Storage:
Store leftover bark in an airtight container in the freezer with sheets of parchment paper between layers to prevent sticking. It will keep for up to 2 months.
Ingredient Swaps:
Feel free to substitute almond butter for the peanut butter. White chocolate chips or butterscotch morsels can be used in place of dark chocolate for a sweeter profile.
Pro-Tip:
For a toasted marshmallow flavor, scatter the mini marshmallows on a separate small baking sheet and broil for 30–60 seconds before topping the bark. Allow them to cool completely first.
Nutrition Facts (per serving, approximate)
- Serving Size: 1 piece (1/12th of recipe)
- Calories: 131
- Total Fat: 6 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Cholesterol: 11 mg
- Sodium: 40 mg
- Total Carbohydrate: 12 g
- Dietary Fiber: 1 g
- Total Sugars: 9 g
- Includes Added Sugars: 6 g
- Protein: 8 g
- Vitamin D: 0 mcg
- Calcium: 70 mg
- Iron: 0.1 mg
- Potassium: 140 mg