This tasty and healthier peppermint bark is made with high protein Greek yogurt! The protein offsets the sugar in the chocolate making for a better balanced treat that is pleasing to all ages!
Peppermint bark is one of my favorite holiday treats, and I’ve given it a makeover.
In lieu of white chocolate, Greek yogurt is spread atop a melted chocolate layer and then sprinkled with crushed candy canes for a perfectly sweet, yet healthy, dessert.
My kids all love this treat and have been asking for it every day! We’ve been through two batches in the last week, and they all whine when there’s none left in the freezer.
It’s such an easy treat to try, I hope you’ll do so before the season is over!
Ingredients and substitutions
- Chopped chocolate – I use a 72% variety.
- Coconut oil – This helps the chocolate stir together better.
- Greek yogurt – I prefer full-fat, but low-fat will also work.
- Vanilla extract
- Stevia – Add a little maple syrup instead if you don’t like stevia.
- Candy canes – For a more natural bark, use mini chocolate chips, Goji berries, freeze-dried strawberries, or other red and white foods.
Directions
Begin by melting the chocolate. You can use a microwave or a double boiler for this (see Recipe Tips below).
Spread the chocolate out onto parchment paper and freeze until solid.
Stir together the yogurt, vanilla, and stevia.
Spread the yogurt atop the chocolate layer and top with crushed candy canes. Freeze again until hard.
Recipe tips
Room temperature ingredients work best.
If you don’t use microwaves, melt your chocolate by placing it in a double boiler over simmering water. Heat and stir often, until melted.
To make a double boiler, bring 1-2 inches of water to a simmer in a medium saucepan over medium heat. Place chocolate in a heatproof bowl that sits above the simmering water.
Try my double layer peppermint bark for a dairy-free version!
How to store
Once frozen, store in the freezer in a freezer-safe bag for best results.
Greek Yogurt Peppermint Bark
Ingredients
- 6 ounces chopped chocolate
- 1 teaspoon coconut oil
- 1 cup Greek yogurt full-fat or low-fat
- ½ teaspoon vanilla extract
- 5-10 drops stevia
- 8-10 mini candy canes crushed into pieces
Instructions
- Add the chocolate and coconut oil to a microwave-safe bowl and heat it for 30-second intervals, stirring in between, until melted.
- Spread the chocolate out on a sheet of parchment paper and freeze until hard, about 10-15 minutes.
- Stir together the yogurt with the vanilla and stevia.
- Spread the yogurt atop the solid chocolate layer.
- Sprinkle on crushed candy canes.
- Freeze again until the yogurt is hard, about 30-45 minutes.
- Break apart and enjoy!
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Two questions: Do store this in the freezer? What did you put on top of yours, in the pictures? Thanks! The family treat we all look forward to from now through Christmas is lefse!
Ah, peppermint bark is so good!
Thanks so much for the family photo, Lauren! I wanted to ask for one in your Halloween round-up post, but I didn’t want to make you feel uncomfortable if you weren’t up for sharing. I love seeing photos of you and your brood! (I still can’t believe there’s now FIVE of you!)
Haha, I can’t believe it either Liz! Thanks for your comment, I’m happy you enjoy the picture of us! 🙂
Yummy!