`Line an 8×8-inch pan with parchment paper, leaving some paper hanging over the sides.

In a bowl, whisk the Greek yogurt, peanut butter, honey, vanilla, and salt until smooth and evenly combined.

Spread the mixture evenly into the lined pan and smooth the top. Freeze for at least 4 hours, until completely firm.

Lift the slab out using the parchment, let it sit for 2 to 3 minutes, then cut it into 8 bars. Insert a wooden ice cream stick into the end of each bar.

Place the bars on a parchment-lined tray and freeze for 15 to 20 minutes while you melt the chocolate.

Melt the chocolate chips and coconut oil in the microwave in 30-second bursts, stirring in between, until smooth. Let it cool for a minute or two.

Working quickly with one bar at a time, dip or spoon the chocolate over the frozen bar to coat it, then immediately sprinkle or press on the chopped peanuts. Return it to the tray.

Freeze for 10 to 15 minutes to set the coating, then serve right away or store in the freezer.`),

    notes: p(`Based on the common frozen peanut butter yogurt bar method (2 cups Greek yogurt, 1/2 cup peanut butter, 1/4 cup honey, 1 teaspoon vanilla, pinch of salt, frozen at least 4 hours in a parchment-lined pan), for example Cooking With Laura, with a chocolate and coconut oil coating as used in other published versions. The chocolate and coconut oil amounts, the peanut topping amount, the pan size and the yield of 8 bars are estimates.

Dip the bars while they are very cold so the coating sets almost instantly.

Whole-milk Greek yogurt freezes creamier than low-fat. Nutrition is estimated with whole-milk yogurt.

Nutrition is an approximate estimate per bar (8 bars).