To prepare the yogurt protein bars with granola, preheat convection oven to 160°C and line a cookie sheet with parchment paper.
Mix maple syrup, peanut butter and cocoa powder in a bowl. Add oats and peanuts and mix well. Spread the mixture on the baking sheet and bake at 160°C for about 20 minutes, stirring once after 10 minutes.
Remove granola from the oven and let cool.
In the meantime, line a casserole dish (approx. 30 x 20 cm) with parchment paper. Spread a layer of granola on the bottom of the casserole dish and then cover with My High Protein Yogurt chocolate. Put everything in the freezer for about 2 hours until frozen.
Chop dark chocolate and melt over a water bath or in the microwave.
Remove casserole dish from freezer, transfer granola yogurt mixture including parchment paper to a cutting board and cut into 12-14 rectangles. Dip one end of the yogurt protein bars at a time into the melted chocolate and serve immediately or store in the freezer, in an airtight container.