Ingredients
Scale
- 2 cups Non-fat Greek yogurt (Plain or Vanilla)
- 2 scoops Chocolate protein powder
- 1/4 cup Mini marshmallows
- 2 Graham cracker sheets, crushed
- 2 tablespoons Mini chocolate chips
- 1 tablespoon Peanut butter or almond butter (optional drizzle)
Instructions
- In a medium-sized mixing bowl, combine the Greek yogurt and the chocolate protein powder. Stir vigorously until the powder is fully incorporated and the mixture is smooth and creamy. If the mixture is too thick, you can add a teaspoon of milk to thin it out slightly.
- Line a small baking sheet or a flat airtight container with parchment paper. This is a crucial step to ensure the bark doesn’t stick to the bottom and can be easily removed once frozen.
- Pour the chocolate yogurt mixture onto the parchment paper. Use a spatula or the back of a spoon to spread it evenly into a layer about 1/4 to 1/2 inch thick. Try to make it as level as possible for even freezing.
- Sprinkle the crushed graham crackers, mini marshmallows, and mini chocolate chips evenly over the top of the yogurt. If you are using a nut butter drizzle, microwave it for 10 seconds to soften it and swirl it over the top with a toothpick or fork.
- Place the tray in the freezer and let it sit for at least 3 to 4 hours, or until the bark is completely firm and solid to the touch.
- Once frozen, lift the parchment paper out of the tray. Use your hands to break the bark into irregular, bite-sized pieces, or use a sharp knife to cut it into clean squares. Serve immediately.
- Cook Time: 3 hours 10 minutes
- Diet: Vegetarian