1. Line a 9×13 baking sheet with parchment paper and set it aside.
2. Add 1/4 cup of mini semi-sweet chocolate chips to a small heat-safe glass bowl.
3. Microwave for 30 seconds, remove, mix with spoon. Microwave for another 30 seconds and remove. At this point, the chocolate should start to melt as you continue to stir. If needed, microwave for a few more seconds.
4. Set the chocolate aside.
5. Add the yogurt to a bowl along with the maple syrup. Mix to combine.
6. Transfer the yogurt to the baking sheet lined with parchment paper and spread it out evenly.
7. With a spoon, add the melted chocolate to the yogurt to form 2 lines. It doesn’t need to be perfect.
8. Using a small offset spatula, bamboo stick, buttered knife or a toothpick, draw swirls going in different directions.
9. Add the strawberries (or fruit(s) of choice) and sprinkles.
10. Transfer to the freezer to setup for about 3 hours.
11. Cut into desired pieces and enjoy.

How I store my leftovers:

1. Line a freezer-safe glass food container with parchment paper (or wax paper), place leftover frozen yogurt bark in a single layer. Use parchment paper or wax paper in-between each layer when stacking. Cover with a lid and keep in the freezer until ready to serve.
2. Or may individually wrap each bark in parchment paper or in wax paper. Transfer each wrapped bark to a freezer-safe glass food container. Close the container with its lid and keep it in the freezer until ready to serve. This process will make it easier to remove as many barks as needed before serving.
3. When ready to serve, gently remove as many as needed. Enjoy immediately or if needed, allow to sit outside at room temperature for a bit to become a bit pliable before serving. But not too long so it doesn’t melt.