Line an 8x8 inch square baking pan with parchment paper, ensuring overhang for easy removal.

In a medium mixing bowl, whisk together the Greek yogurt, peanut butter, honey, vanilla extract, and salt until the mixture is completely smooth.

Transfer the mixture into the prepared baking pan and use an offset spatula to spread it into an even layer.

Sprinkle the dark chocolate chips and crushed peanuts evenly across the surface of the yogurt mixture.

Place the pan in the freezer for at least 4 hours, or until the center is firm to the touch.

Remove the pan from the freezer and lift the parchment paper to transfer the frozen block to a cutting board.

Using a sharp knife, slice the block into 12 rectangular bars.

Serve immediately or store in an airtight container in the freezer for up to two weeks.