On to the next holiday!

It’s not uncommon for me to pull up Pinterest and see a ton of chocolate bark recipes.  Chocolate peanut butter cup bark.  Mermaid bark. Birthday cake bark.

But lately I’ve been talking about that insane sugar monster that I possess and I couldn’t fathom having an entire tray of delicious chocolate-y goodness in the house, calling my name.

So. In my desperate need to make bark and everything possible holiday related, I decided to make another type of bark that floods my feed.  Yogurt bark.

This yogurt bark is made with plain Greek yogurt, sweetened with a bit of honey, and flavored chocolate and mint. You know, to avoid those 30+ grams of sugar that are in the already sweetened and flavored varieties.  I chose chocolate + mint for my first batch, for St. Patrick’s Day, because honestly the only thing on my mind has been Shamrock Shakes.  So, mint was an obvious choice.  And chocolate just goes so well with mint.

I topped the bark off with green sprinkles and a generous amount of Lucky Charm’s marshmallows – which I’m able to purchase at a local Mennonite store by the bag.  The marshmallows softened up quite a bit and reminded me of the texture of the marshmallows in Enlightened’s Frozen Hot Cocoa bars.  Which if you’ve never had, I suggest jumping on that Englightened Ice Cream bandwagon.  Immediately.  However, if you dislike the soft marshmallow texture, you can totally forgo them. And just use sprinkles.  Loads and loads of sprinkles.

Chocolate Mint Yogurt Bark

• 3 c. plain Greek yogurt, separated
• 4 tbsp. honey, separated
• 4 tbsp. cocoa powder
• 1/4 tsp. peppermint extract
• green food coloring
• optional toppings: Lucky Charm’s marshmallows, sprinkles

Line a baking sheet with parchment paper and set aside.

In a bowl, mix 1.5 c. of Greek yogurt, 2 tbsp. honey, and 4 tbsp. cocoa powder until thoroughly combined.  Spread as evenly as possible onto prepared baking sheet, and place into the freezer while you make the mint layer.

To make this easier, rinse and dry the bowl you just used.  Add the remaining Greek yogurt and honey, along with the peppermint extract, and 3 drops of liquid food coloring.

Pull the baking sheet out of the freezer, pour the mint yogurt on top of the chocolate, and spread out as evenly as possible.  Top with desired toppings, and place back into the freezer for 3-4 hours or until frozen solid.

Once frozen, remove from freezer, and break into pieces.  Store in a Ziploc bag (or freezer safe container), and grab whenever craving strikes (just try not to eat it all in one day).

PS: This recipe is totally kid-friendly, and my toddler absolutely devours her pieces!  However, the cold does tend to bother her a little bit – so be forewarned.