Combine the Greek yogurt with the honey and vanilla extract in a mixing bowl and stir till thoroughly mixed.
Spread the yogurt mixture out on a parchment-lined rimmed sheet pan*.
Sprinkle with the chopped strawberries.
Melt the dark chocolate in the microwave (in a microwave-safe bowl) in 30-second increments until it is melted and drizzly.
Drizzle the chocolate over the yogurt and strawberries.
Freeze for 2 hours. Cut or break apart the yogurt bark into pieces. Enjoy immediately or store in the freezer in a freezer-safe container for up to 1 month.
Video
Notes
Preparation Tips - I used a rimmed half sheet pan, but you can also use a cutting board topped with parchment paper (keeps the bark from sticking).Storage - save in the freezer in an airtight container or zip-top bag for up to 3 months. The bark will melt at room temperature, so remove it from the freezer right before serving.