Prepare Yogurt Base: In a bowl, mix Greek yogurt, maple syrup, and 2 tbsp of the peanut butter until smooth.
Spread Yogurt: Spread the yogurt mixture evenly onto a parchment-lined baking sheet, creating a thin, even layer.
Melt Chocolate: In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second intervals at 50% power, stirring each time, until smooth.
Dollop spoonfuls of peanut butter and chocolate onto the yogurt layer.
Create Swirls: Using a toothpick or a knife, gently swirl the peanut butter and chocolate into the yogurt to create a marbled effect.
Add Toppings: Sprinkle the chopped peanuts and a pinch of sea salt evenly over the swirled yogurt mixture.
Freeze: Place the baking sheet in the freezer for at least 2-3 hours, or until the bark is completely frozen.
Break into Pieces: Once frozen, remove from the freezer and break into pieces. Store in an airtight container in the freezer.
Video
Notes
If you've got thick peanut butter, microwave it for 20 seconds or so to bring it to a pouring consistency.