PB & Jelly Yogurt Bark 
This is a FUN treat the kids can help you make!
Kids are more likely to try new things if we get them involved in the process. So don’t forget to use kitchen time as a bonding and learning tool for the children in your home. The rewards are priceless (and tasty!).
Use any peanut butter of your choice. I gave mine a rigorous stir before using it so that it would drizzle better. You can even slightly melt/warm peanut butter in a microwave or in a saucepan for a few seconds if you want it to drizzle a little bit better.
When shopping for peanut butter I try to make sure peanuts and salt are the only ingredients. Especially steer clear of peanut butter with added inflammatory oils and lots of added sugar.
The sweetness factor is such a PERSONAL preference, so please consider this when adding in the maple syrup or honey. Depending on your taste, you may want a bit more or less.
For a variety, I think these bars would be wonderful using almond butter and sliced almonds instead of peanut butter.
Here’s How-To Make your own Jam
12 servings
Ingredients:
- 3 cups plain Greek yogurt or Coconut yogurt
- 2 Tbsps pure maple syrup or raw honey
- 1 tsp vanilla extract
- 2 Tbsps no-sugar-added raspberry jam/jelly
- 2 Tbsps smooth peanut butter
- a handful of roasted unsalted peanuts, roughly chopped
- a handful of fresh raspberries
Instructions:
Line a quarter sheet pan with parchment paper. A quarter sheet pan is around 13 x 9.6 inches, with a 1.1-inch height in its rim. Anything close to this will work perfectly.
In a mixing bowl add in your Greek yogurt, maple syrup/honey, and vanilla. Mix well to combine.
Transfer this mixture onto your prepared baking sheet and evenly spread with a spatula.
Add tiny dollops of jam and peanut butter every here and there, then swirl into the yogurt mixture using a knife or metal skewer.
Top with peanuts and raspberries.
Freeze for 3 hours up to overnight.
Slice or break into pieces and serve immediately or freeze in an airtight container for up to 1 week.
Enjoy!
Rachel
Ingredients
- 3 cups plain Greek yogurt or Coconut yogurt
- 2 Tbsps pure maple syrup or raw honey
- 1 tsp vanilla extract
- 2 Tbsps no-sugar-added raspberry jam/jelly
- 2 Tbsps smooth peanut butter
- a handful of roasted unsalted peanuts, roughly chopped
- a handful of fresh raspberries
Instructions
- Line a quarter sheet pan with parchment paper. A quarter sheet pan is around 13 x 9.6 inches, with a 1.1-inch height in its rim. Anything close to this will work perfectly.
- In a mixing bowl add in your Greek yogurt, maple syrup/honey, and vanilla. Mix well to combine.
- Transfer this mixture onto your prepared baking sheet and evenly spread with a spatula.
- Add tiny dollops of jam and peanut butter every here and there, then swirl into the yogurt mixture using a knife or metal skewer.
- Top with peanuts and raspberries.
- Freeze for 3 hours up to overnight.
- Slice or break into pieces and serve immediately or freeze in an airtight container for up to 1 week.
- Enjoy!
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