Cookies Cream Yogurt Bark Recipe By Tasty

Steps:

• Place the chocolate sandwich cookies inside a plastic bag and use a rolling pin to crush them into small chunks.
• Add of the crush cookies to the melted white chocolate and mix it together.
• Transfer the mixture to a parchment paper-lined baking sheet, spreading in an even layer with a spatula.
• Sprinkle the remaining cookies over the top.
• Drizzle the chocolate over the bark.
• Freeze for at least 1 hour.
• Remove the bark from the freezer and break it into pieces.
• Enjoy!

Steps:

• Crush the chocolate cookies in a resealable bag and pour into a large bowl. Reserve ¼ cup (25g) of the crushed cookies for topping.
• Pour melted butter into the large bowl and stir until combined.
• Spread out over the bottom of a parchment lined baking sheet, and press down to make a crust. Freeze for 30 minutes.
• Spread Greek yogurt over the hardened cookie crust and top with the reserved crushed cookies. Freeze again for 3 hours or until frozen.
• Remove from baking sheet and break bark apart.
• Enjoy!

Steps:

• Line two 9-inch rimmed baking sheets with parchment paper.
• Whisk together yogurt, maple syrup, and vanilla extract. Divide mixture between the 2 baking sheets and spread out using a spatula until about 1/4-inch thick. Scatter sliced almonds, dried blueberries, and cacao nibs evenly over each baking sheet.
• Place baking sheets in the freezer for at least 3 hours, or overnight. Remove from freezer and roughly break or slice into about 2 dozen pieces.