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Prepare Yogurt Base: In a bowl, mix Greek yogurt, maple syrup, and 2 tbsp of the peanut butter until smooth.
Spread Yogurt: Spread the yogurt mixture evenly onto a parchment-lined baking sheet, creating a thin, even layer.
Melt Chocolate: In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second intervals at 50% power, stirring each time, until smooth.
Dollop spoonfuls of peanut butter and chocolate onto the yogurt layer.
Create Swirls: Using a toothpick or a knife, gently swirl the peanut butter and chocolate into the yogurt to create a marbled effect.
Add Toppings: Sprinkle the chopped peanuts and a pinch of sea salt evenly over the swirled yogurt mixture.
Freeze: Place the baking sheet in the freezer for at least 2-3 hours, or until the bark is completely frozen.
Break into Pieces: Once frozen, remove from the freezer and break into pieces. Store in an airtight container in the freezer.