Line a baking sheet with wax paper or a silicone baking mat.

In a small bowl, mix together Greek yogurt, peanut butter, maple syrup (or honey), and vanilla extract until smooth.

Scoop half the mixture into 4-6 mounds on the lined baking sheet using a cupcake or ice cream scoop.

Press a popsicle stick into each mound, then top with the remaining yogurt mixture. Flatten slightly with a spatula.

Sprinkle each mound with roasted and salted peanuts.

Freeze the bars for at least 2 hours or until fully solid.

Once frozen, melt chocolate chips with coconut oil in a microwave-safe bowl using 50% power in 30-second intervals, stirring in between.

Dip each frozen bar into the melted chocolate to coat.

Place coated bars back on the pan. Serve immediately or freeze until ready to enjoy.

Allow bars to thaw for 5–10 minutes before eating for best texture.