By Made with just seven simple ingredients, this caramel apple yogurt packs in 6 grams of protein without protein powder. Plus, it has 2g of fiber! I understand the hesitation with any frozen yogurt bark (that was me for many years), but I hope you can trust me at this point when I say this is the best dang frozen yogurt bark!! With a caramel and chocolate drizzle, it's like a caramel apple turned into ice cream.
Want to save this recipe?
Enter your email below & we'll send it straight to your inbox. Plus you'll get fun new recipes from us every week!
I'm sure you saw yogurt bark on social media a few years ago. I tried it and wasn't into it. But I just felt like it had so much potential, so I set my sights on a caramel apple yogurt bark.
After months of testing, I've finally nailed it and am so excited to share it! The key is that it couldn't taste like flavored yogurt (I mean, weird, right?). It needed to taste like a bite of a caramel apple as ice cream. And that's what this is; so let's make it!
Jump to:
go slow with the spread
The yogurt layer is intentionally thicker (more protein!) and the chocolate layer thinner. Because of this, it can be hard to spread the chocolate. I've found the best way to dollop chocolate all over the yogurt layer, then slowly and carefully spread it out evenly with an offset spatula or the back of a spoon. It's ok if some of the yogurt gets pulled up into the chocoalte layer!
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Apple: A green apple is a must here! I leave the skin on for more fiber. Chop it up very small, like into ¼-1/2" cubes.
- Chocolate chips: I like to use the sugar free ones from Costco (they taste sooo good), but any dark chocolate works well.
- Coconut oil: This is really just to get that great snap on the chocolate! If you don't have it, don't worry about it.
- Crunchy and salty: I love mine with pretzels and sea salt, but some folks love this topped with nuts. You do you!
- Yogurt: Skyr yogurt is elite for this. More protein and less tang, but it does have more fat if that's a concern for you. Non-fat Greek yogurt works great, too, and if you have extra you can find another one of our tasty Greek yogurt desserts recipes.
- Caramel sauce: Feel free to use whatever one you like! Or make your own with dates.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
step by step: tips to nail this recipe every time
- Line your tray with parchment paper and use a 9x13 pan for the proper serving size.
- Microwave your chocolate in 30 second increments so it doesn't burn.
- Use a rolling pin to break it up, or cover it with a towel and break it with your hands. It can be sharp when frozen solid!
quick recipe video
more flavors to try
- Chocolate PB Cup: Top with mini chocolate chips and a drizzle of peanut butter.
- Add spice: Add a dash of apple pie spice or cinnamon to the yogurt mixture.
how to store it
This will keep in the freezer in an airtight container for up to 3 months. Just let it sit at room temperature for 5 minutes or so before enjoying.
more apple recipes to enjoy
Recipe
caramel apple yogurt bark
Equipment
- 1 9x13 baking sheet
Ingredients
Base
- 1.5 cups Skyr yogurt (or non-fat Greek yogurt)
- 3 tablespoon caramel syrup
- ¼ cup chocolate chips (melted, we used sugar free)
- ¼ cup pretzels (crushed)
- 1 apple (chopped into small cubes)
Drizzle Topping
- ¼ cup caramel syrup
- 1 cup chocolate chips (melted, we use sugar free)
- ½ teaspoon coconut oil
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- Prepare a 9x13 sheet tray or baking dish with parchment paper. It it won't stay in place, crumple it up, then spread it out.Melt your ¼ cup chocolate chips in 30 second increments, then mix in a little bit of the 1.5 cups Skyr yogurt to essentially temper the mixture so the chocolate doesn't freeze up. Then add the rest. Finally, add the 3 tablespoon caramel syrup. Spread this on a sheet tray into an even layer. Pop this in the freezer while you make the next layer.
- Melt the remaining 1 cup chocolate chips with the ½ teaspoon coconut oil in the microwave for 30 seconds at a time, stirring in between until melted. Spread this evenly over the yogurt mixture. Reserve a tablespoon or 2 of chocolate for drizzling.It's helpful to pour a little all over in dots essentially so it's easier to spread since it's a thin layer. I like to use the back of a spoon or an offset spatula to spread it as thin as possible. It's ok if some of the yogurt gets pulled up into the chocolate layer.
- Drizzle the ¼ cup caramel syrup on top. Then, sprinkle the chopped up 1 apple (make sure it's chopped very small, like ¼"-½" cubes) and crushed ¼ cup pretzels all over. Finish with a last drizzle of the remaining 1-2 tbsps of chocolate.
- Freeze for at least 6 hours, then break up and enjoy! It's best if you let it sit at room temperature for 5 or so minutes before biting in.
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
drop us a note!