Frozen Hot Chocolate Bark

Line a small baking tray, large plate, or freezer-safe container with parchment paper to prevent the bark from sticking once frozen. In a medium mixing bowl, combine the Greek yogurt, unsweetened cocoa powder, maple syrup (or honey), vanilla extract, and a pinch of salt. Whisk or stir thoroughly until the mixture becomes completely smooth, creamy, and evenly chocolatey. Continue mixing until there are no visible streaks or lumps of cocoa powder remaining. Taste the mixture and adjust the sweetness if desired by adding a little more maple syrup or honey.

Pour the chocolate yogurt mixture onto the prepared parchment-lined tray. Using the back of a spoon or an offset spatula, spread the mixture into an even rectangle approximately ¼ inch thick. Keeping the bark an even thickness helps it freeze consistently and makes it easier to break into pieces later. Evenly sprinkle the mini marshmallows, mini chocolate chips, and crushed chocolate sandwich cookies over the surface. Gently press the toppings into the yogurt mixture so they stay securely in place after freezing.

Drizzle the chocolate syrup evenly across the top of the bark. If using, scatter the crushed peppermint candies over the surface for a festive crunch and refreshing mint flavor. Transfer the tray to the freezer and freeze for at least 3 hours, or until the bark is completely firm throughout. Avoid removing it too early, as fully frozen bark is much easier to break into clean pieces.

Once frozen solid, remove the bark from the freezer and carefully lift it from the parchment paper. Break it into rustic bite-sized pieces using your hands or cut it with a sharp knife if you prefer more uniform portions. Serve immediately while frozen for the perfect balance of creamy yogurt and crunchy toppings. Since the bark softens quickly at room temperature, return any leftovers to an airtight freezer-safe container and store them in the freezer until ready to enjoy again.