Galactic Fro Yo Bark Recipes

GALACTIC FRO-YO BARK

Steps:

• Line 17 1/2x12 1/2x1-inch cookie sheet with cooking parchment paper.
• Squeeze berry yogurt tubes in small bowl, and stir. Squeeze strawberry yogurt tubes between two small bowls; add 1 teaspoon blue gel food color to one of the strawberry bowls and 1/4 teaspoon blue gel food color to remaining strawberry bowl and stir both, leaving some streaks of deeper blue in each.
• Drop spoonfuls of each yogurt onto parchment paper in random pattern, within 12x10-inch area. Using spatula or spoon, carefully swirl yogurt colors to look like a galaxy. Carefully skim across top of yogurt mixture using bench scraper or flat metal spatula to create flat, even surface, about 1/4-inch thick.
• Top with cereals, berries and sprinkles. Freeze 30 minutes; loosely cover with foil. Return to freezer 4 1/2 to 5 1/2 hours or until firmly set. Break apart, and serve immediately. Store in covered container in freezer.

YOGURT BARK

Steps:

• Line two 9-inch rimmed baking sheets with parchment paper.
• Whisk together yogurt, maple syrup, and vanilla extract. Divide mixture between the 2 baking sheets and spread out using a spatula until about 1/4-inch thick. Scatter sliced almonds, dried blueberries, and cacao nibs evenly over each baking sheet.
• Place baking sheets in the freezer for at least 3 hours, or overnight. Remove from freezer and roughly break or slice into about 2 dozen pieces.

CHOCOLATE GALAXY BARK RECIPE BY TASTY

Steps:

• In a large bowl, melt the dark chocolate in the microwave in 20-second intervals, stirring in between each until smooth. Keep warm and set aside.
• Divide the white chocolate into 2 separate medium bowls and melt in the microwave in 20-second intervals, stirring in between each until sooth. Add the blue food gel to one bowl and the purple food gel to the other and stir until your desired color is reached.
• Line a baking sheet with parchment paper. Pour the dark chocolate on top, using a spatula to spread to your desired thickness.
• Pour the blue chocolate over the dark chocolate, then add the purple chocolate. Use a knife or skewer to swirl the chocolate around until you get the desired look. Sprinkle with the star sprinkles. Refrigerate the chocolate for at least 2 hours before breaking into pieces.
• Enjoy!

FROZEN YOGURT BARK WITH STRAWBERRY-BALSAMIC JAM

Steps:

• Make the jam: Combine the strawberries, sugar, vinegar and vanilla extract in a medium saucepan over medium heat. Bring to a simmer and cook until the strawberries soften and the mixture thickens, about 20 minutes. Remove the jam from the pan to a bowl and cool to room temperature. Stir in the lemon zest and juice.
• Make the bark: Spread the yogurt on a parchment paper-lined baking sheet in a thin layer (about 1/3-inch thick). Dollop 1/2 cup jam over the yogurt and use a wooden skewer or tip of a knife to swirl. Sprinkle the fruit and chocolate shavings on top. Place in the freezer and freeze until firm, 2 to 3 hours. Once frozen, break into pieces.

GALACTIC BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch rimmed baking sheet or pan with nonstick spray. Line with parchment paper, leaving overhang on all sides. Grease the parchment with more nonstick spray.
• In a medium saucepan over medium heat, melt the butter and bring to a boil, stirring frequently with a heat-safe rubber spatula. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. Stir constantly until the butter turns nutty brown, about 10 minutes total. Turn off the heat, add the chocolate, and stir to melt and combine with the browned butter. Let cool slightly, about 5 minutes.
• In a large bowl, combine the granulated and brown sugars, salt, and the butter-chocolate mixture. Mix with an electric mixer on medium speed until thick and creamy, about 3 minutes. Add the eggs and continue mixing until smooth, about 3 minutes more. Add the vanilla and mix just to combine.
• Sift in the cocoa powder, flour and espresso powder, if using. Mix on medium-low speed until the dry ingredients are fully incorporated.
• Pour the batter into the prepared pan, using an offset spatula to spread evenly.
• Bake the brownies until slightly puffed and a toothpick inserted into the center comes out clean, about 15 minutes.
• While the brownies are baking, make the frosting: Add the dark and milk chocolate to a medium heat-proof bowl.
• Add the heavy cream and butter to a small saucepan over medium heat. Once the butter is melted completely, pour the mixture over the chocolate and let sit for 1 minute. Stir together until smooth and creamy.
• While the brownies are still hot, pour the frosting over the top. Use an offset spatula to spread evenly, covering the brownies completely. Sprinkle the rainbow chips evenly across the frosting.
• Let the brownies cool at room temperature for 2 hours to set the frosting and the brownie crumb. Transfer the brownies to the refrigerator for at least 2 hours to chill completely for the ultimate fudgy texture.
• Cut the chilled brownies into 12 pieces.
• Enjoy!