Candy Cane Peppermint Yogurt Bark
- Cook Time: 4 hours 10 minutes
- Total Time: 4 hours 10 minutes
- Diet: Gluten-Free, Vegetarian
Ingredients
Scale
- 2 cups plain or vanilla Greek yogurt
- 2 tablespoons honey or maple syrup (omit if using sweetened yogurt)
- 1/2 teaspoon peppermint extract
- 1/2 cup crushed candy canes
- 1/4 cup mini semi-sweet chocolate chips (optional)
- A pinch of sea salt
Instructions
- Line a large rimmed baking sheet with parchment paper or a silicone baking mat. This ensures the yogurt won’t stick and makes it easy to lift the bark once it is frozen.
- In a medium mixing bowl, combine the Greek yogurt, peppermint extract, and your choice of sweetener (honey or maple syrup). Stir well until the mixture is smooth and the peppermint flavor is evenly distributed.
- Pour the yogurt mixture onto the prepared baking sheet. Use a spatula to spread it into an even layer, about 1/4 to 1/2 inch thick. Try to keep the edges relatively straight for more uniform pieces later.
- Sprinkle the crushed candy canes and mini chocolate chips evenly over the top of the yogurt. Gently press the toppings down with the back of a spoon so they stick into the yogurt layer. Sprinkle a tiny pinch of sea salt to enhance the flavors.
- Place the baking sheet in the freezer for at least 4 hours, or until the yogurt is completely firm and frozen solid. It is often best to leave it overnight if you have the time.
- Once frozen, lift the parchment paper off the tray. Use your hands or a sharp knife to break the bark into irregular, bite-sized pieces. Serve immediately or store for later.