I’m not gonna do it. I’m not gonna do it. I’m not gonna do it. These are the words I chanted to myself while listening to holiday music in the background thinking about my next recipe to post. And even though it’s not even Thanksgiving yet and I promised myself I’d save holiday recipes for the appropriate Tim of year, Im over here licking echolocate off my fingers.
Well guess what? I’m doing it, and lucky for you, because this recipe is awesome. Its the perfect dessert on nights where you have a sweet tooth and want something sinful, but also want it to be disguised as something “healthy”. Its definitely not an all the time treat as it still has a good amount of chocolate and uses flavored greek yogurt, but if you must, you could always lighten this up and make it year round by swapping out the vanilla greek for regular and drizzling with a little chocolate rather than the extra delicious and crunchy bottom later. [Grabs another piece while typing].
Truth be told, I do make this year round – the healthier version, but for me the peppermint candy is a must. Since candy canes aren’t available year round at the grocery store, try using peppermint candies and crush them in a baggy.
The key to getting th ebark layers to stick is not allowing the chocolate to completely harden before adding the yogurt layer. Pull the chocolate layer out after ten minutes and add the yogurt layer quickly before adding the peppermint goodness.
- 1-12oz bag Guittard semi-sweet chocolate chips
- 1 – 30oz. container Stoneyfield vanilla bean whole Greek yogurt
- 1/4 cup crushed peppermint candy canes or hard candy.
- Line a 13×9 glass paling dish with parchment paper, allowing for 2-3 inches of excess parchment paper to hang out on sides.
- Pour chocolate chips in microwave safe bowl. Heat in 20 second increments, stirring between each session until thoroughly melted, about two minutes.
- Pour melted chocolate in bottom of parchment lined baking dish and use spatula to evenly distribute. Freeze for 10 minutes.
- Pour Greek yogurt on top of chocolate and spread evenly. Sprinkle crushed peppermint over yogurt and pop back in freezer for two hours.
- Remove from freezer. Lift bark out of Pyrex dish using sides of parchment paper place on cutting board.
- Using a sharp knife, cut through bark breaking into 15-20 pieces.
- Plate and sprinkle any remaining broken chocolate pieces over top.
- Place leftovers back in freezer to store.