Peanut Butter Greek Yogurt Cookie Pie Bars

These peanut butter Greek yogurt cookie pie bars are thick, soft, and irresistibly rich, with beautifully crackled tops that make them look straight from a bakery case. The peanut butter brings deep, nutty flavor while Greek yogurt adds moisture and tenderness, creating a dessert that’s dense yet soft in every bite.

Perfect for slicing and sharing, these bars are easy to make in one pan and don’t require any fancy techniques. They’re ideal for potlucks, bake sales, or whenever you want a cookie-like dessert that feels just a little extra special.

Ingredients You’ll Need

This recipe uses simple pantry staples combined with Greek yogurt for a soft texture and balanced sweetness.

• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups all-purpose flour

How to Make Peanut Butter Greek Yogurt Cookie Pie Bars

1. Preheat the oven to 350°F (177°C). Line a baking pan with parchment paper and set aside.
2. In a large bowl, whisk together the melted butter, peanut butter, granulated sugar, and brown sugar until smooth.
3. Add the eggs, Greek yogurt, and vanilla extract, mixing until fully combined.
4. Stir in the baking soda and salt.
5. Gradually mix in the flour until a thick, smooth batter forms.
6. Spread the batter evenly into the prepared pan.
7. Bake until the top is crackled and the center is set.
8. Remove from the oven and allow the bars to cool completely before slicing.

Baking Tips, Variations & Storage

• Let the bars cool fully before cutting to achieve clean slices.
• Crackled tops are a sign they’re done; avoid overbaking to keep the center soft.
• Use full-fat Greek yogurt for the best texture and flavor.
• Serve as-is or dust lightly with powdered sugar for presentation.
• Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Frequently Asked Questions

Why is Greek yogurt used in this recipe?
Greek yogurt adds moisture and tenderness, helping the bars stay soft while balancing the richness of the peanut butter.

How do I know when the bars are done baking?
The tops should look crackled and set, and a toothpick inserted near the center should come out mostly clean.

Can I use natural peanut butter?
Creamy, shelf-stable peanut butter works best. Natural varieties may affect texture and consistency.

Can these bars be frozen?
Yes, once fully cooled, the bars can be frozen for up to 2 months. Thaw at room temperature before serving.

Parmesan Crusted Chicken

A quick and easy Parmesan crusted chicken that’s coated in a crispy cheesy breadcrumb mixture and baked until golden and delicious — perfect for weeknight dinners!

Print Recipe Pin Recipe

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Servings:3 servings

Calories:260

Ingredients Method Notes

Ingredients

  

• 1 pound boneless skinless chicken breast
• ½ cup grated Parmesan cheese
• ½ cup breadcrumbs plain or panko
• 1 tablespoon Italian seasoning
• 1 tablespoon garlic salt
• ½ teaspoon black pepper
• 1 large egg
• 1 tablespoon water

Method

 

1. Preheat oven to 400°F (205°C) and line a baking dish with a wire rack.
2. Trim any excess fat from the chicken breasts and pound to even thickness if needed.
3. In a bowl, combine Parmesan cheese, breadcrumbs, Italian seasoning, garlic salt, and black pepper.
4. In a separate bowl or tray, whisk together the egg and water.
5. Dip each chicken breast into the egg mixture, letting excess drip off, then press into the breadcrumb mixture to coat evenly.
6. Place coated chicken on the wire rack in the prepared baking dish.
7. Bake in preheated oven for 15–20 minutes, until the chicken is cooked through and the crust is golden brown.

Notes

Serve this Parmesan crusted chicken with pasta, rice, a green salad, or roasted veggies. Leftovers keep in an airtight container in the fridge for up to 4 days; reheat in the oven or air fryer to keep the crust crispy. :contentReference[oaicite:1]{index=1}