Peppermint-Chocolate Greek Yogurt Bark

Ingredients

• 12 ounces semisweet chocolate, chopped
• 2 cups whole-milk plain Greek yogurt
• ½ teaspoon vanilla extract
• ¼ cup mini semisweet chocolate chips
• 6 candy canes (about 3 ounces), crushed into small pieces
• ½ teaspoon coarse sea salt

How to Prepare

1. Line a rimmed baking sheet with parchment paper.
2. Place chopped chocolate in a double boiler over simmering water; heat, stirring often, until melted. (To improvise a double boiler: Bring 1 inch of water to a simmer in a medium saucepan over medium heat. Place chocolate in a medium heatproof bowl that sits above the simmering water.) Pour the melted chocolate onto the parchment-lined pan, spreading it into an even layer about 1/8 inch thick. Refrigerate until the chocolate just begins to set, about 10 minutes.
3. Meanwhile, combine yogurt and vanilla in a small bowl. Drizzle the yogurt mixture over the chocolate, and then lightly spread it in an even layer over the chocolate. Sprinkle with mini chocolate chips, candy cane pieces and salt. Freeze until the yogurt is completely set, about 2 hours. Break into 20 pieces; serve frozen!

_{Orignal recèpe by Adam Hickman from EattingWell.com}