Cookies & Cream Yogurt Bark

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!