Name: Peanut Butter Greek Yogurt Cookie Pie Bars with Crackled Tops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: Dry Ingredients; 1 ¼ cups (160 g) all-purpose flour; ½ teaspoon baking soda; ½ teaspoon baking powder; ¼ teaspoon salt; Wet Ingredients; ½ cup (120 g) creamy peanut butter; ½ cup (100 g) packed light brown sugar; ¼ cup (50 g) granulated sugar; 2 tablespoons (30 g) unsalted butter, melted; ½ cup (120 g) plain Greek yogurt (2% or whole recommended); 1 large egg; 1 teaspoon pure vanilla extract; Mix-Ins and Toppings; ½ cup (90 g) semi-sweet chocolate chips or chunks; ¼ cup (30 g) chopped roasted peanuts (optional); 1 tablespoon coarse sugar (optional, for sprinkling on top)

Imagine biting into a dessert that is soft, chewy, nutty, and slightly tangy all at once. That is exactly what you get with Peanut Butter Greek Yogurt Cookie Pie Bars with Crackled Tops. These bars merge the richness of peanut butter, the creaminess of Greek yogurt, and the charm of cookie pie into one irresistible treat. As they bake, the tops develop beautiful cracks that signal a perfectly baked texture—crispy edges with a tender, gooey center. They look rustic, taste indulgent, and yet carry a touch of balance thanks to protein-rich yogurt. This recipe is straightforward, requires pantry staples, and produces a dessert versatile enough for casual snacks, parties, or even a unique breakfast option.

Ingredients

To make these bars turn out just right, measure ingredients carefully. Using exact amounts ensures consistent flavor and the right chewy texture.

Dry Ingredients

1 ¼ cups (160 g) all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt

Wet Ingredients

½ cup (120 g) creamy peanut butter
½ cup (100 g) packed light brown sugar
¼ cup (50 g) granulated sugar
2 tablespoons (30 g) unsalted butter, melted
½ cup (120 g) plain Greek yogurt (2% or whole recommended for best results)
1 large egg
1 teaspoon pure vanilla extract

Mix-Ins and Toppings

½ cup (90 g) semi-sweet chocolate chips or chunks
¼ cup (30 g) chopped roasted peanuts (optional, for added crunch)
1 tablespoon coarse sugar (optional, for sprinkling on top)

Instructions

Step 1: Prepare the Pan and Oven

Preheat oven to 350°F (175°C).
Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang for lifting the bars later. Lightly grease with butter or cooking spray.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk flour, baking soda, baking powder, and salt.
Set aside to be incorporated later.

Step 3: Combine Wet Ingredients

In a large bowl, whisk melted butter, peanut butter, brown sugar, and granulated sugar until smooth and creamy.
Add Greek yogurt, egg, and vanilla extract. Stir until well blended.

Step 4: Fold in the Dry Ingredients

Add dry mixture gradually to the wet mixture.
Use a spatula to fold everything together until just combined. Avoid overmixing, as this can toughen the bars.

Step 5: Add Mix-Ins

Stir in chocolate chips and chopped peanuts.
Reserve a small handful of chocolate chips for sprinkling on top.

Step 6: Spread the Batter

Transfer batter into the prepared pan.
Smooth surface evenly with a spatula.
Sprinkle reserved chocolate chips and coarse sugar across the top.

Step 7: Bake

Bake for 25–30 minutes, or until the top is golden brown and visibly crackled.
Insert a toothpick into the center—moist crumbs are fine, but wet batter means more baking is needed.

Step 8: Cool and Slice

Place pan on a wire rack and allow bars to cool completely.
Once cooled, use parchment overhang to lift the slab out of the pan.
Cut into 12–16 squares, depending on your preferred size.

Conservation and Storage

Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Extend shelf life up to 1 week in the fridge.
Freezing: Wrap bars individually in plastic wrap, place in a freezer-safe bag, and freeze for up to 2 months. Thaw at room temperature before eating or microwave for 10 seconds for a warm treat.

Variations

Nut Butter Alternatives: Swap peanut butter with almond or cashew butter for different flavors.
Fruit Additions: Add ¼ cup dried cranberries, cherries, or raisins for tangy bursts.
Protein-Packed: Mix in a scoop of vanilla protein powder with the dry ingredients.
Vegan Option: Replace Greek yogurt with plant-based yogurt, egg with a flax egg (1 tbsp ground flax + 3 tbsp water), and use dairy-free chocolate chips.
Gluten-Free: Use a 1:1 gluten-free baking flour blend.
Marble Effect: Swirl 2 tablespoons of melted chocolate into the batter before baking for a marbled top.

Serving Suggestions

Classic Dessert: Enjoy with a cold glass of milk.
Elevated Presentation: Serve warm with vanilla ice cream and a drizzle of chocolate syrup.
Snack Box Addition: Pack a bar with fresh fruit for a balanced mid-day snack.
Coffee Companion: Pair with strong black coffee or cappuccino.
Party Dessert: Slice into bite-sized squares, drizzle with melted chocolate, and sprinkle with crushed peanuts for a platter-ready option.

Tips for Perfecting the Bars

Room Temperature Ingredients: Use room-temp yogurt and egg to help the batter mix evenly.
Don’t Overbake: Pull bars out once the edges are set and the center has moist crumbs. Overbaking dries them out.
Use Fresh Parmesan? No—Use Fresh Chocolate! Just like cheese, fresh chocolate chunks melt more smoothly than pre-packaged chips.
Balanced Sweetness: If you prefer a less sweet version, reduce granulated sugar by 2 tablespoons.
Presentation: Let bars cool fully before cutting. This ensures clean slices and prevents crumbling.

Conclusion

Peanut Butter Greek Yogurt Cookie Pie Bars with Crackled Tops combine the best of indulgence and balance. They are chewy, nutty, slightly tangy, and beautifully rustic with their golden crackled tops. With just a handful of pantry staples, you can bake a treat that suits casual snacking, elegant dessert tables, or even quick breakfast solutions. Their adaptability makes them easy to customize, and their storage options ensure you can enjoy them beyond the day of baking. This recipe proves that desserts can be comforting, versatile, and visually striking, all while staying simple to prepare.

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Peanut Butter Greek Yogurt Cookie Pie Bars with Crackled Tops

Author: hafsahafsa
Total Time: 45 minutes
Yield: 12–16 bars 1x
Diet: Vegetarian

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Description

Soft, chewy, and nutty with a hint of tang, these Peanut Butter Greek Yogurt Cookie Pie Bars with Crackled Tops are the perfect mix of rustic charm and indulgence. Balanced with protein-rich yogurt and studded with chocolate chips, they’re ideal for dessert, snacks, or even a sweet breakfast option.

Ingredients

Scale

Dry Ingredients

1 ¼ cups (160 g) all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

Wet Ingredients

½ cup (120 g) creamy peanut butter

½ cup (100 g) packed light brown sugar

¼ cup (50 g) granulated sugar

2 tablespoons (30 g) unsalted butter, melted

½ cup (120 g) plain Greek yogurt (2% or whole recommended)

1 large egg

1 teaspoon pure vanilla extract

Mix-Ins and Toppings

½ cup (90 g) semi-sweet chocolate chips or chunks

¼ cup (30 g) chopped roasted peanuts (optional)

1 tablespoon coarse sugar (optional, for sprinkling on top)

Instructions

Prepare Pan & Oven: Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment paper and lightly grease.

Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

Combine Wet Ingredients: In a large bowl, whisk peanut butter, melted butter, brown sugar, and granulated sugar until smooth. Stir in Greek yogurt, egg, and vanilla.

Fold in Dry Ingredients: Add flour mixture gradually into wet mixture. Stir until just combined—do not overmix.

Add Mix-Ins: Fold in chocolate chips and peanuts, reserving some chips for topping.

Spread Batter: Transfer batter into pan. Smooth the top and sprinkle reserved chocolate chips and coarse sugar.

Bake: Bake 25–30 minutes until golden brown with crackled tops. A toothpick should come out with moist crumbs, not wet batter.

Cool & Slice: Cool completely on a wire rack. Lift out with parchment and cut into 12–16 bars.