If you think bark is just a holiday treat, think again. We’re talking about edible bark here. Think peppermint bark, chocolate bark, and other variations of this crispy, chilled treat. They often appear in holiday cookie swaps and gift boxes. For many of us, bark (mainly peppermint bark) may conjure up pleasant holiday memories, but it’s also a great warm-weather snack. As temperatures rise, cold treats can be exactly what you’re craving.
Many barks are made with a chocolate or candy base, but as people look to combine the benefits of yogurt (particularly protein-rich Greek yogurt) with the portability and snackability of a good bark. Yogurt bark is gaining attention. Online Bark innovators are offering yogurt-based barks with toppings like fresh fruit, granola, peanut butter, and more for easy-to-go, fully customizable treats.
If you’re looking for a new way to try frozen yogurt bark, look no further. Our Banana Split Yogurt Bark is a delicious combination of vanilla Greek yogurt, rich semisweet chocolate, strawberries, pineapple, banana, peanuts, and rainbow sprinkles. The most delicious recreation of the classic banana split, perfect for snacking. While retaining the classic, lively bark shape, the look is colorful and vibrant, and the taste is incredible.
It may seem complicated, but like most bark recipes, Banana Split Yogurt Bark is surprisingly easy to make and requires only a handful of ingredients, perfect for summer barbecues, birthday celebrations, or It’s a great dish to just eat. Have fun little snacks around the house.
Place a layer of semisweet chocolate and coconut oil on a baking sheet lined with parchment paper as a base. Then, after the semisweet chocolate and coconut oil have cooled, layer with vanilla Greek yogurt and pudding mix. Now comes the fun part. Mix the yogurt with a little strawberry jam, add pineapple pieces, banana slices, crunchy salted peanuts, a few maraschino cherries and, of course, pour in some melted chocolate at the end.
Freeze until solid, then cut out a piece (or pieces) and enjoy.
Kelsey Hansen. Food Stylist: Annie Probst.Prop Stylist: Adeline Evans
