Cookies & Cream Yogurt Bark
by Claire Nolan
for 8 servings
40 chocolate sandwich cookies
½ cup butter, melted
3 cups greek yogurt
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.
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