Description
Refreshing Mint Chocolate Chip Yogurt Bark – A cool, creamy treat with a hint of mint and dark chocolate chips. So easy to make, a perfect simple dessert!
Ingredients
Scale
- Yogurt Base:
- 2 cups (about 500g) full-fat Greek yogurt
- 1/4 cup (60ml) maple syrup (or honey)
- Flavor Boosters:
- 1/2 teaspoon mint extract (start with 1/4 tsp, add more to taste)
- 1/2 teaspoon vanilla extract
- 2–3 drops green food coloring (optional)
- Chocolatey Bits:
- 1/2 cup (about 85g) dark chocolate chips (mini or regular)
- Optional Swirls:
- Pinch of sea salt flakes (for sprinkling)
Instructions
- Prep Your Pan:: First things first, grab a baking sheet. Line it with parchment paper – seriously, don’t skip this step! I once tried wax paper and let’s just say peeling frozen yogurt bark off it was a *situation*. Make sure the parchment extends over the edges a bit, it makes lifting the whole thing out so much easier. This little bit of prep saves a lot of heartache later, trust me on this one.
- Mix the Yogurt Base:: In a medium bowl, combine your full-fat Greek yogurt, maple syrup, mint extract, and vanilla extract. Whisk it all together until it’s smooth and beautifully combined. This is where you can add a few drops of green food coloring if you’re going for that classic mint chip vibe. Taste it! Does it need more mint? More sweet? Adjust it to your liking, but remember my “toothpaste” warning with the mint, okay?
- Spread it Out:: Pour the yogurt mixture onto your prepared baking sheet. Using an offset spatula or the back of a spoon, spread it into an even layer, about 1/4 to 1/2 inch thick. Try to get it as uniform as possible so it freezes evenly. I always try to make it a perfect rectangle, but honestly, it usually ends up looking like a free-form art piece. That’s the beauty of homemade, right?
- Add Your Chocolate Chips:: Now for the fun part! Sprinkle those dark chocolate chips generously over the top of the yogurt layer. You can be neat about it or just let them fall where they may – I usually just scatter them like I’m feeding chickens, a little chaotic but effective! Gently press them down a tiny bit into the yogurt so they’re secure and don’t just fall off when you break the bark.
- Freeze Your Bark:: Carefully transfer the baking sheet to your freezer. This is where patience comes in, hon. You’ll want to freeze it for at least 3-4 hours, or until it’s completely solid and snaps easily. I usually just pop it in before bed and let it do its thing overnight. Make sure your freezer is flat so the yogurt doesn’t slide around and make a mess before it sets!
- Break and Enjoy:: Once fully frozen, lift the parchment paper off the baking sheet and place the solid yogurt slab on a cutting board. Use your hands to break the bark into irregular pieces. I love the rustic look of jagged edges, it just feels more authentic. Serve immediately, or pop the pieces back into an airtight container in the freezer for later snacking. It’s so refreshing!