Melt the chocolate in a small bowl until smooth. Add a little to the bottom of your chocolate cup molds or mini muffin pans. Freeze for a few minutes until firm.

In another small bowl, combine the peanut butter and protein powder (if using). Add a little of the peanut butter mixture on top of each chocolate crevice. Then, top with remaining melted chocolate. Return to the freezer for about 1 hour to firm up.

In a bowl, mix together all of the yogurt bar ingredients. Taste and adjust as needed.

Pour the yogurt mixture into a parchment-lined loaf pan, spreading it out evenly. Optionally, sprinkle the homemade peanut butter cups over top or fold them into the yogurt before pouring into the pan. You can also stir chocolate chips into the yogurt.

Place in the freezer for 2-3 hours until completely solid. Then remove from the freezer and let thaw on the counter for about 10 minutes to make cutting easier.

Cut into bars, then move to an air-tight container and store in the freezer.

Let thaw for about 5 minutes prior to eating for the creamiest texture.