Spread the Greek yogurt evenly across a parchment-lined baking sheet, aiming for a thin, smooth layer. Use a spatula to gently spread it out, feeling the coolness and watching it level into a flat surface.
Drizzle honey over the yogurt and gently swirl it with a toothpick or a skewer to create a marbled effect, adding sweetness and a glossy finish.
Sprinkle the chopped nuts evenly across the yogurt surface, pressing them lightly to help them adhere as the yogurt freezes.
Add the fresh berries and fruit slices in a scattered pattern, distributing them evenly for bursts of color and flavor.
If using, sprinkle the dark chocolate chunks and vanilla extract on top for extra richness and aroma.
Place the baking sheet in the freezer and let it freeze for at least 4 hours or until completely solid and firm to the touch.
Once frozen, remove the sheet from the freezer and let it sit at room temperature for a minute or two to loosen the edges.
Gently peel the parchment paper away from the frozen yogurt bark, revealing a glossy, colorful surface with crunchy toppings.
Break the bark into shards by snapping it into uneven pieces with your hands, listening for the satisfying crack.
Serve immediately or store in an airtight container in the freezer for up to two weeks, enjoying the crisp, icy texture whenever you desire.
