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Peppermint-Chocolate Greek Yogurt Bark

peppermint bark

Active: 25 mins

Total: 2 hrs 25 mins

Servings: 10

Egg Free, Gluten-Free, Low Sodium, Nut-Free, Soy-Free


12 ounces semisweet chocolate, chopped

2 cups whole-milk plain Greek yogurt

1/2 teaspoon vanilla extract

1/4 cup mini semisweet chocolate chips

6 candy canes (about 3 ounces), crushed into small pieces

1/2 teaspoon coarse sea salt


Step 1

Line a rimmed baking sheet with parchment paper.

Step 2

Place chopped chocolate in a double boiler over simmering water; heat, stirring often, until melted.

(To improvise a double boiler: Bring 1 inch of water to a simmer in a medium sauce pan over medium heat. Place chocolate in a medium heatproof bowl that sits above the simmering water.)

Pour the melted chocolate onto the parchment-lined pan, spreading it into an even layer about 1/8 inch thick. Refrigerate until the chocolate just begins to set, about 10 minutes.

Step 3

Meanwhile, combine yogurt and vanilla in a small bowl. Drizzle the yogurt mixture over the chocolate, and then lightly spread it in an even layer over the chocolate. Sprinkle with mini chocolate chips, candy cane pieces and salt. Freeze until the yogurt is completely set, about 2 hours. Break into 20 pieces; serve frozen.


To make ahead, freeze airtight between sheets of parchment paper for up to 2 weeks.

For the creamiest bark, be sure to use full-fat yogurt, as fat-free yogurt can get icy when frozen.

Nutrition Facts

Serving Size: 2 pieces

Per Serving: 258 calories; protein 6.2g; carbohydrates 35g; dietary fiber 2.3g; sugars 29.5g; fat 14.1g; saturated fat 8g; cholesterol 6.6mg; vitamin a iu 7.6IU; folate 7.5mcg; calcium 63.2mg; iron 1.2mg; magnesium 49.7mg; potassium 212mg; sodium 118mg; added sugar 24g.

Exchanges: 2 fat, 1 1/2 other carbohydrate, 1/2 high-fat dairy

Source: EatingWell