Line a large rimmed baking sheet (approximately 10x15 inches) with parchment paper, leaving a slight overhang on the sides for easy removal. Set aside.

In a medium bowl, whisk together the Greek yogurt, honey, and vanilla extract until smooth and well combined. Taste and adjust sweetness if desired.

Pour the yogurt mixture onto the center of the prepared baking sheet. Using an offset spatula or the back of a large spoon, spread it into an even layer approximately 1/4-inch thick.

Scatter the sliced strawberries, blueberries, raspberries, and blackberries evenly over the yogurt surface. Sprinkle the granola and dark chocolate chips over the berries.

Gently press the toppings into the yogurt with clean fingertips or the back of a spoon so they adhere. Drizzle with an optional additional tablespoon of honey.

Transfer the baking sheet to the freezer. Freeze for at least 4 hours, or until completely solid. Overnight is ideal for the cleanest break.

Once fully frozen, remove from the freezer and lift the parchment paper to remove the bark from the pan. Using your hands or the back of a large knife, break the bark into irregular pieces.

Serve immediately, or transfer pieces to a freezer-safe zip-top bag or airtight container with parchment between layers. Consume within 2 weeks for best texture and flavor.