Line 9-inch square metal baking pan with sheet of parchment paper, creasing into corners.

In medium bowl, whisk yogurt, maple syrup and hot honey until blended. Fold in grapes. Spoon into parchment paper-lined pan and, with back of spoon, spread into even layer.

Sprinkle pecans on top, cover with plastic wrap and freeze until firm, at least 4 hours, or overnight.

Unwrap bark, grasp ends of parchment paper and pull up to remove confection from pan. Crack bark into pieces by rapping on work surface. Store bark in resealable container in freezer up to 1 week.