If you think bark is solely a holiday treat, think again.
It looks colorful and vibrant and tastes incredible, all while preserving that classic, snappybarkform.
Youll need a layer of semi-sweet chocolate and coconut oil on a parchment-lined baking sheet as your base.
Credit:Kelsey Hansen. Food Stylist: Annie Probst. Prop Stylist: Addelyn Evans
Then, layer vanilla Greek yogurt and pudding mix after the semi-sweet chocolate and coconut oil cools.
Freeze it until its firm, and then snap off a piece (or several) and enjoy!
Food Stylist: Annie Probst.
Credit:Kelsey Hansen
Prop Stylist: Addelyn Evans
Ingredients
6oz.semisweet chocolate, chopped
1Tbsp.coconut oil
1(32-oz.
)cartonvanillafull-fatgreek yogurt
1(3.4-oz.
)pkg.vanilla pudding mix
1/3cupstrawberry jam
1(8-oz.
Credit:Kelsey Hansen
)canned pineappletidbits, drained and patted dry
1medium banana, sliced
1/2cupsalted, dry roastedpeanuts
1(10-oz.
Reserve 1/4 cup melted chocolate.
Pour the remaining chocolate onto the prepared baking pan.
Credit:Kelsey Hansen
Spread into a thin layer that is the size of the baking pan.
Place the pan into the freezer to set the chocolate, about 5 minutes.
Line your trays with parchment and layer the ingredients as desired.
Credit:Kelsey Hansen
You will want the yogurt layer to be no more than 1/2-inch thick as you make the bar.
In a medium bowl whisk yogurt and pudding mix together until smooth and lumps have disappeared.
Spread the yogurt mixture over the frozen chocolate.
Credit:Kelsey Hansen
Place dollops of jam over the yogurt.
Gently swirl jam into yogurt.
Top with pineapple tidbits, banana slices, and peanuts.
Credit:Kelsey Hansen
Drizzle reserved chocolate over the yogurt and toppings.
Top with maraschino cherries.
Freeze 2 to 24 hours.
Credit:Kelsey Hansen
To serve, break bark into pieces.
Top with whipped cream and sprinkles, if desired.
2,000 calories a day is used for general nutrition advice.
Credit:Kelsey Hansen
