This high-protein Snickers Yogurt Cup has been all over social media, and I can see why. It takes just a few minutes to make, gives you that sweet, salty, chocolatey combination, and packs in close to 20 grams of protein.
My verdict: It doesn’t taste exactly like a Snickers ice cream, but it is very delicious and makes a really satisfying snack or dessert. This trend is worth trying.
Snickers Yogurt Cup At A Glance
✅ Recipe Name: Snickers Yogurt Cup
🕒 Ready In: ~5 minutes active prep & 10-15 minutes freezing
👪 Serves: 1
🍽 Nutrition: ~237 calories, 18g protein per serving
🥣 Main Ingredients: High protein yogurt, peanut butter, dark chocolate, peanuts
📖 Dietary Info: Vegetarian, naturally gluten-free, high protein
⭐ Why You'll Love It: Five minutes of effort for a dessert-like snack that provides protein AND calcium
This is one of the easiest recipes on the blog. No baking, no special equipment, just a bit of stirring, layering and a short stint in the freezer.
As a dietitian, one of the reasons I LOVE this so much is that it gives you so much more than just protein. Protein gets all the attention online these days, but yogurt also provides calcium for our bones and iodine to support normal thyroid function.
I recommend yogurt as a snack to clients all the time, and this is such a fun way to switch up your regular yogurt bowl. It also makes a lovely little after-dinner treat.
More High Protein Sweet Treats You'll Love
- High Protein Chocolate Crispy Cups
- Single Serve Chia Seed Protein Pudding with a Malteser-Chocolate Crunch
- Chocolate and Peanut Butter Protein Balls (No Bake)
- Chocolate Yogurt Kiwi Bites (Easy No-Bake Snack)
- Peanut Butter Protein Balls Without Protein Powder (No Bake)
- Healthy Rice Krispies Treats - not high protein, but very delicious
- Protein Rice Krispie Squares
- Single-Serve Weetabix Cookie, a great option for when you don't have cookies in the house but a craving hits!
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Recipe Nutrition Highlights
High in protein for its size: At 18 grams of protein per serving, this cup goes a long way toward meeting your protein goals. That's largely thanks to the yogurt, which is why choosing a true Greek or Skyr yogurt (not Greek-style) matters here.
A source of calcium: Most adults need around three servings of dairy or calcium-fortified alternatives each day, so this cup is a delicious way to get one of those servings in.
Nutrition information was calculated using Cronometer, a nutrition tracking tool that uses the USDA FoodData Central database and verified brand data for accuracy. Estimates are based on the exact ingredients and amounts listed, so your numbers may vary slightly depending on the brands and measurements you use. Food is much more than just numbers though, so use these as a guide rather than a rule.
Key Ingredients and Substitutions
The complete ingredient list with measurements can be found in the recipe card below.
- High protein yogurt (Greek or Skyr): This is the base, so choosing a real Greek or Skyr yogurt matters. Greek-style yogurt is thickened with gums and starches instead of being strained, so it has noticeably less protein. Plain natural yogurt has about 3.5 grams of protein per 100 grams, Greek yogurt has about 9 grams, and Skyr has about 10 grams. I used a single-serve container of siggi's 0% fat vanilla skyr for this recipe. For dairy-free, use a thick soy yogurt, it has the highest protein of the plant-based options.
- Peanut butter: Look for one made with just peanuts (and maybe salt). For nut-free, swap in sunflower seed butter. If your seed butter is thick, warm it for a few seconds or stir in a little melted coconut oil to loosen it.
- Chocolate chips: Use milk, dark or sugar free.. whatever is your favorite.
- Coconut oil: Helps the melted chocolate spread thinner and crack more easily when you dig in. A small drizzle of chocolate on its own will still work, it just won't crack quite the same way.
- Crushed peanuts and sea salt: For topping. Salted peanuts work too, in which case you can skip the extra pinch of salt.
I have seen people get really creative with other flavors, too, so if you aren’t a Snickers fan, you can create a new flavor! Next up, I want to try this with raspberries and white chocolate.
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How To Make This Recipe
Below are the simple steps for how to make this recipe. Don't forget to check out the recipe card at the bottom for the full recipe.
- If your peanut butter is very solid, microwave it for 10 to 20 seconds to loosen it, then stir it into your yogurt until combined. Smooth the top as best you can. If using a plain yogurt you can add a small amount of honey or maple syrup here too.
- Melt the chocolate chips and coconut oil in the microwave in short 10 to 20 second bursts, stirring between each, until smooth. Pour over the yogurt and spread into an even layer.
- Sprinkle over the crushed peanuts and a pinch of sea salt.
- Freeze for 10 to 15 minutes, until the chocolate shell has set. Crack the top with a spoon and dig in.!
Video For How To Make Snickers Yogurt Cups
Follow along as I make this recipe over on YouTube. I hope it inspires you to make some too!
Storage
Store in the fridge, NOT the freezer.
Keep the yogurt cups refrigerated and enjoy within two days. Make sure the chocolate layer reaches right to the edge of the cup, as this seals the yogurt underneath and prevents it from drying out.
For a colder, firmer texture, pop the cup in the freezer for 10 to 15 minutes just before eating. Avoid leaving it in for longer, as the yogurt can become hard and icy.
Expert Tips for Making This Recipe
- Don't over-freeze it. Past 15 minutes or so, the yogurt turns into more of an ice block than a creamy layer.
- Keep the chocolate layer thin. It's tempting to pile it on, but a thick shell is harder to crack through cleanly with a spoon.
- Make a few at once. The melting step creates a bit of washing up, so it's just as easy to make four as it is one.
- If you’re not eating it straight away, make sure the chocolate layer completely covers the yogurt. This helps seal it in and stops the yogurt from drying out in the fridge.
- Use salted peanuts if you want to skip the extra pinch of salt, otherwise don't skip it, dark chocolate and sea salt work really well together.
Recipe FAQs
A great idea is to use plain-flavored Greek yogurt and then add flavored protein powder, such as chocolate or vanilla.
I recommend choosing one that is high in protein, like a Greek or Skyr yogurt.
For context, 100 grams of plain natural yogurt contains about 3.5 grams of protein. The same serving of Greek yogurt has 9 grams of protein, and skyr has 10 grams.
I typically opt for unsweetened 0 or 2% Greek yogurt so I can customize the sweetness myself. This way, I have more control over the added sugar and can make it as sweet as I like by adding honey or maple syrup if I feel it's necessary.
However, for this recipe, I decided to use vanilla-flavored Skyr yogurt, as I felt the vanilla flavor would work well with this Snickers combination.
I like to choose one in a single-serve pot for less mess.
Greek-style yogurt has less protein than real Greek yogurt. It's thickened with gums and starches to get a similar texture, while true Greek yogurt gets that thickness from being strained. Choose Greek or Skyr where you can for the higher protein content.
📖 Recipe
High Protein Snickers Yogurt Cup
Equipment
- 1 Small cup, ramekin, or mason jar or use the container the yogurt came in for less mess
Ingredients
For the yogurt base
- 150 grams 1 single-serve container, 5.3 oz high protein yogurt, such as Greek or Skyr (I used siggi's 0% fat vanilla skyr)
- 1 teaspoon peanut butter
- Honey, maple syrup, or vanilla essence, to taste, optional
For the chocolate shell
- 1 tablespoon chocolate chips
- ¼ teaspoon coconut oil
- 1 teaspoon peanuts, chopped
- Pinch of sea salt for topping
Instructions
- If your peanut butter is very solid, microwave it for 10 to 20 seconds to loosen it, then stir it into the yogurt until combined. If you're using a plain, unsweetened yogurt, stir in honey, maple syrup, or vanilla essence to taste at this stage too. Smooth the top as best you can.150 grams 1 single-serve container, 5.3 oz high protein yogurt, such as Greek or Skyr , 1 teaspoon peanut butter, Honey, maple syrup, or vanilla essence,
- Melt the chocolate chips and coconut oil in the microwave in short 10 to 20 second bursts, stirring between each, until smooth. Pour over the yogurt and spread into an even layer.1 tablespoon chocolate chips, ¼ teaspoon coconut oil
- Sprinkle over the crushed peanuts and a pinch of sea salt.1 teaspoon peanuts,, Pinch of sea salt
- Freeze for 10 to 15 minutes, until the chocolate shell has set. Crack the top with a spoon and enjoy.
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Video
Notes
- Don't over-freeze, 10 to 15 minutes is enough. Longer than that and the texture turns icy.
- Keep the chocolate layer thin so it cracks cleanly.
- If not eating immediately, make sure the chocolate layer covers the yogurt fully to the edge of the cup so it stays fresh in the fridge.
- For dairy-free/vegan: use thick soy yogurt and dairy-free chocolate.
- For nut-free: use sunflower seed or soy butter in place of peanut butter, warming it slightly if it's thick.
Nicole de Guia says
This was really yummy and easy to make! Loved it as an after work snack.
Maria Lucey RD says
Hi Nicole! Thank you so much for trying my recipe and taking the time out of your day to leave a comment! I’m so happy you enjoyed it — sounds like the perfect after-work snack. 🙂
Sean says
Thank you for this recipe, really enjoying this as an after dinner snack and my wife really likes them too. Recipe was very clear and easy to follow.