Frozen Halloween Yogurt Bark Recipes

SKIPPY® FROZEN YOGURT BARK

Steps:

• In parchment paper-lined 8×8-inch baking pan, spread yogurt evenly. In microwave safe cup, heat preserves on HIGH 10 seconds; stir until smooth. Repeat process with peanut butter. Drizzle preserves and peanut butter over yogurt. Using a knife, make swirl pattern. Sprinkle with raspberries and remaining ingredients. Freeze overnight. Remove from pan. Let stand 10 minutes at room temperature. Cut into squares.

HALLOWEEN YOGURT BARK

Steps:

• Line an 8x8 pan with parchment or wax paper.
• In a medium bowl, combine all the yogurt cartons together. If using the coconut oil, add now. Pour into the pan.
• Top with the sliced kiwi, nectarine, blueberries, and googly eyes.
• Place in freezer until set.
• Cut into pieces and allow the little ones to choose their own yogurt bark.

FROZEN YOGURT BARK

Steps:

• Start by lining a baking sheet with parchment paper and set aside.
• In a large mixing bowl combine yogurt, honey, vanilla, lemon juice, and salt.
• Whisk until thoroughly combined.
• Transfer yogurt mixture to the previously prepared baking sheet and spread it around to an even thickness.
• Top with berries.
• Garnish with granola.
• Freeze for 2 to 3 hours, or until firm.
• Break into pieces.
• Keep in the freezer before serving,
• Serve and enjoy!

FROZEN YOGURT BARK

Steps:

• Add the base ingredients to a bowl and stir to combine. Spread the base mixture on a parchment-lined baking sheet.
• Slice the raspberries. Crush the almonds with a meat mallet. Crush or slice the chocolate into chunks. Top the base mixture with the fruit, nuts, and chocolate, pushing in gently as-needed to make sure they freeze into the base. Sprinkle with any remaining chocolate shavings.
• Freeze for a couple of hours or overnight until hard. Break gently by hand or cut with a knife and keep frozen until ready to serve. Enjoy.

FROZEN YOGURT BARK RECIPE

Steps:

• In a mixing bowl, add yogurt, honey, protein powder and mix until everything is combined smoothly.
• Line a cookie tray with wax paper and spread this yogurt mixture into a 1/2 inch thickness.
• Sprinkle raspberries, blueberries and kiwis on top.
• Freeze until bark becomes firm (about 2-3 hour)
• Remove from freezer and use a sharp knife to break the bark into random pieces. Enjoy.
• In a mixing bowl, add yogurt, honey, protein powder and mix until everything is combined smoothly.
• Line a cookie tray with wax paper and spread this yogurt mixture into a 1/2 inch thickness.
• Sprinkle chocolate chips, nuts, coconut on top.
• Freeze until bark becomes firm (about 2-3 hour)
• Remove from freezer and use a sharp knife to break the bark into random pieces. Enjoy.

FROZEN YOGURT BARK

Steps:

• Line 2 baking sheets with parchment paper or wax paper and set aside.
• Toast the flaked coconut in a dry nonstick skillet over medium-high heat, shaking the pan frequently to ensure an even toast, until golden and fragrant, 3 to 4 minutes. Remove from the heat and allow to cool.
• Add the sunflower seeds to the same skillet and toast, stirring constantly, until they are golden brown, 2 to 3 minutes. Remove and let cool.
• Add the yogurt to a bowl, then add the honey and mix together. Spoon half on each of the lined baking sheets and spread out with a spatula.
• Place the strawberry preserves in a piping bag, snip off the end and pipe evenly over the of yogurt. Repeat with the blackberry preserves.
• Evenly sprinkle half of the strawberries, blackberries, coconut and sunflower seeds over each pan. Tap the pans on the countertop to ensure that the fruit and nuts settle into the yogurt.
• Place in the freezer, uncovered, until set, at least 4 hours.
• Remove from the freezer, peel off the paper and break into random pieces. Transfer to an airtight container and keep frozen until ready to eat.

FROZEN YOGURT BARK

Steps:

• Line a baking sheet with parchment paper.
• In a medium-sized bowl, combine the yogurt, vanilla extract, lemon juice, and salt.
• Add yogurt mixture to lined baking sheet. Spread evenly.
• Add blueberries, strawberries, and kiwi to yogurt mixture.
• Add nuts to yogurt mixture.
• Freeze for a few hours or overnight.
• Remove from freezer, and transfer to cutting board. Cut into pieces and serve. Keep leftovers in freezer.

MONSTER FROZEN YOGURT BARK

Steps:

• Line a baking sheet with parchment paper. You can use a 9×9 baking dish, 9×13 baking dish or a 13×18 baking sheet, depending on how thick you want your bark.
• In a blender, add in the yogurt, maple syrup and the spinach and puree until smooth. It will be thin.
• Pour the yogurt mixture into the baking sheet and spread until you have an even layer.
• Place the toppings all over the top of the yogurt.
• Place the baking sheet in the freezer and freeze for at least 4 hours by preferably overnight.
• Once frozen, take the baking sheet out of the freezer and break the yogurt bark into jagged pieces with your hands.
• Serve and enjoy.

FROZEN YOGURT BARK WITH BERRIES

Steps:

• Lay parchment paper down on a 9x13 inch baking sheet pan with a raised lip around the edges.
• In a bowl, stir together the vanilla honey yogurt, powdered sugar, heavy cream, and lime juice.
• Pour yogurt mixture over the entire baking sheet pan and make sure it is spread out evenly.
• Decorate yogurt with strawberries, blueberries, and raspberries.
• Freeze for 3-4 hours or until completely set.
• Cut into bars and serve.

SPOOKY STRAWBERRY FROZEN YOGHURT BARK

Steps:

• In a food processor blend 2 Cups of the yoghurt with the strawberries and maple syrup (you can leave out the maple syrup, it depends a little on the greek yoghurt, some are more sour than others)
• Line a large flat dish with baking paper (ensure the dish will fit in your freezer before proceeding)
• Pour the strawberry yoghurt mixture into the dish, for best results you want it to be about 1/2 cm thick. (To be honest the batch I used in the video and for the photos was a touch too thick. I have had better results when it is around the 1/2 cm thickness) .Note the colour will change when frozen, the pink becomes more vibrant.
• Use the remaining 1/2 cup of yoghurt to create ghosts on the pink strawberry yoghurt. It goes a bit like this.. Blob a blob of yoghurt using a teaspoon. Take a chopstick and swirl a tail shape. With the chop stick create two little ghostly arms by swirling the yoghurt upwards
• Decorate with choc drops. 2 small eyes, 1 large mouth
• Freeze... Depends on the thickness, overnight will always be a winner
• Peel off the baking paper and break up into pieces

FROZEN YOGURT BARK

Steps:

• Line a rimmed baking quarter sheet with wax or parchment paper.
• Pour the yogurt into the baking dish and spread evenly on the prepared baking sheet so that it fills the shape.
• Top with the strawberries, blueberries and granola.
• Place in the freezer until the yogurt is firm, about 3 hours.
• Cut into 12-15 pieces, and enjoy cold.
• Store leftovers in the freezer.

FROZEN HALLOWEEN YOGURT BARK

Steps:

• Mix 2 cups plain Greek yogurt with 1/4 cup honey and 1 teaspoon vanilla extract, then spread on a parchment-lined baking sheet until it's about 1/4 inch thick. Top with black sesame seeds, chocolate-covered sunflower seeds or mini chocolate chips and chopped candied orange peel. Freeze until firm, then break into pieces.

FROZEN YOGURT BARK

Steps:

• Mix everything together, except for the chocolate, berries and nuts.
• Line a baking tray with baking parchment. Spread the yogurt mix on to the paper, to a thickness of about 1cm. Stud with the chocolate, berries and nuts.
• Cover the baking tray with foil and put into the freezer until firm, about 4-6 hours. Break into shards and store in a labelled resealable freezer bag.
• To serve, put the shards in the fridge to defrost and soften for just a couple of minutes before serving. (If left out of the freezer for more than 10 minutes, the bark will melt.)

FROZEN YOGURT BARK

Steps:

• Measure two cups of yogurt and pour into a medium sized bowl. Hold a Microplane zester over the bowl and grate the lemon zest from the entire lemon into the yogurt. Once the lemon is zested, slice the lemon in half and squeeze it over a measuring cup until you have one teaspoon. Add the lemon juice to the yogurt/zest mixture. Add a Tablespoon of honey or other liquid sweetener (maple syrup or agave syrup) to the yogurt mix. Stir until thoroughly combined. This took me about 20 stirs. Gather fruit, chop or dice if needed. Measure a cup of fruit. Line a ¼ size baking sheet with a piece of parchment paper. Pour the yogurt onto the prepared baking sheet. Smooth the yogurt with a spatula until you have a pretty even layer of yogurt spread all over the paper. Scatter the fruit over the yogurt as evenly as possible. Press the fruit into the yogurt so it adheres. Slide baking sheet into large resealable plastic bag. Put covered baking sheet in the freezer for about three hours or until yogurt is frozen. The resealable bag is optional but it will help reduce the formation of ice crystals as the bark is freezing. Break into pieces using your hands. Serve and eat quickly! Especially if it's hot out. Store in a resealable freezer bag or another freezer safe container.