Peanut Butter Cup Mousse Parfaits

by Erin

My favorite way to enjoy Greek yogurt is by adding peanut butter chocolate chip granola to vanilla and/or honey Greek yogurt. So when I saw the 2% vanilla chocolate chunk Chobani Greek yogurt I knew it was destined for greatness. Greatness that involved peanut butter because nothing pairs better with chocolate. If you disagree, share it with me because I’m not completely closed-minded about it haha. But for now, let’s talk about peanut butter and chocolate.

I decided to make mousse out of the vanilla chocolate chunk Greek yogurt. But not any old mousse, peanut butter cup mousse! This was accomplished by adding some peanut butter to the equation and obviously some peanut butter cups. The addition of the Reese’s candy may have ruined any healthier potential this dessert had but I am totally okay with it. However if you would like to cut back, use dark chocolate chips or chunks instead.

Enter my Chobani giveaway to get your hands on all 6 flavors HERE.

One year ago: Homemade Pesto


Serves 4


8 oz. 2% Vanilla Chocolate Chunk Chobani Greek yogurt

1/4 cup sugar

2-3 tsp honey

1/2 cup creamy peanut butter

8 oz. lite frozen whipped topping, thawed

12 regular Reese’s cups, quartered (minis would be fun also)


  1. Into the mixing bowl of your stand mixer, add yogurt & 1/4 cup sugar. Mix together with the paddle attachment until creamy. While it’s mixing add in a few tablespoons of honey. Taste and check for sweetness, if you like it sweeter add more.
  2. Place peanut butter into a microwave proof container and heat it for about 30 seconds until it’s warmed through. Add the peanut butter to the yogurt mixture and mix until combined well. Remove bowl from mixer & with a spatula gently fold the whipped topping into the yogurt mixture.
  3. Spoon half of the mousse into four 8 oz. jars (or ramekins), top with half of the quartered Reese’s, then repeat the layers. Serve immediately or cover with plastic wrap and refrigerate until ready to serve.

Source: Adapted from Nutella Mousse.

Disclosure: I was sent six 16 oz. tubs of blended Chobani Greek yogurt. I was not compensated for this post. All thoughts and opinions are my own.

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katie August 17, 2012 - 3:23 pm

Seriously, these look amazing! I would have never thought to use greek yogurt–I’m intrigued to want to try this!

Dorothy @ Crazy for Crust August 15, 2012 - 8:59 pm

This looks fantastic! Since it has greek yogurt that means it’s healthy, right? :)

Liz August 15, 2012 - 8:09 pm

This looks amazing!!! My kids would adore these parfaits!

Jennifer @ Peanut Butter and Peppers August 15, 2012 - 6:41 pm

Oh yum!! I am speechless with another one of your desserts. YUM!!!!!!!!!!!!

Vicki @ WITK August 15, 2012 - 12:00 pm

No matter what anyone says, I love whipped topping straight from the tub :) I’m also a huge PB/chocolate fan too, so I’m practically drooling over this dessert!

sally @ sallys baking addiction August 15, 2012 - 10:19 am

OMG that vanilla chocolate chunk chobani is my favorite!!! I had it for the first time 2 weeks ago and am in love!! I love this simple, amazing, pb + chocolate overload parfait. I want one, like right now.

spiffycookie August 15, 2012 - 10:22 am

They are easy enough to make you could have one right now ;-)

Lauren at Keep It Sweet August 15, 2012 - 9:07 am

I agree with Tara!! Yum!

Tara @ Chip Chip Hooray August 15, 2012 - 8:38 am

Since this has Greek yogurt, I say it’s okay to have for breakfast. Done.

Miriam @ Overtime Cook August 15, 2012 - 6:44 am

These look awesome, I remember when you tweeted about them recently and I’ve been intrigued ever since!


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