Prepare a baking sheet with parchment paper and set aside.

Mix Greek yogurt, peanut butter, and honey together in a mixing bowl until well-combined.

Spread the Greek yogurt mixture evenly onto the parchment lined baking sheet.

Warm chocolate chips in a bowl using the microwave in 30-second increments until melted and smooth.

Dollop the melted chocolate onto the yogurt mixture on the baking sheet, then gently swirl the chocolate into the yogurt mixture with a toothpick.

Add remaining toppings like sliced banana, graham cracker crumbs, and/or nuts.

Freeze the bark for a minimum of 4 hours until hardened. Then cut into pieces of your desired size. Transfer pieces of bark to a freezer bag and store up to 1 month.