Line a baking tray with parchment paper. Make sure the paper covers all sides. This helps remove the bark easily later. Set the tray aside while you prepare the yogurt mixture.

In a large bowl, add Greek yogurt, protein powder, honey, vanilla extract and salt. Stir well until smooth and creamy. Make sure there are no lumps. The mixture should look thick and glossy.

Pour the yogurt mixture onto the lined tray. Use a spatula to spread it evenly. Keep it about half an inch thick. Try to make the top smooth and flat.

Warm the peanut butter for 15 seconds in the microwave. This makes it easier to drizzle. Spoon small lines over the yogurt. Use a toothpick or knife to swirl gently.

Place chocolate chips in a microwave-safe bowl. Heat in 20-second intervals. Stir between each time. When smooth, drizzle the melted chocolate over the yogurt layer.

Sprinkle chopped peanuts on top. You can also add extra chocolate chips. Press them lightly so they stick. This adds crunch and makes it look beautiful.

Place the tray in the freezer for at least 2 hours. The bark should be fully firm. Once frozen, lift it using the parchment paper.

Place the frozen sheet on a cutting board. Use a knife to cut into pieces. You can also break it with your hands for a rustic look.