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Cookies & Cream Yogurt Bark

by Claire Nolan


for 8 servings

  • 40 chocolate sandwich cookies
  • ½ cup (115 g) butter, melted
  • 3 cups (855 g) greek yogurt


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