High-Protein Holiday Peppermint Bark
There’s something about this time of year that makes my heart suddenly crave all things cozy, sparkly, and peppermint-flavored. And even though I promise myself every single year that I’m going to wait until after Thanksgiving to lean into the holidays… listen… I’m weak. One of the first things I make every season is my Holiday Peppermint Bark. It’s high-protein, cozy, and feels like the perfect soft launch into the holidays.
If you’re looking for more festive treats, check out my Cranberry Chia Jam or my Snatched Pumpkin French Toast Cups.
Why This Holiday Peppermint Bark Is Actually GREAT for Your Muscles
Leucine is a branched-chain amino acid (BCAA) that basically flips the switch for muscle protein synthesis (aka the pathway your body uses to repair and build muscle).
Greek yogurt is naturally rich in leucine, and when you mix it with high-quality protein powder and pair it with antioxidant-rich dark chocolate… you get a festive treat your muscles actually love.
If you want to dive deeper into easy, high-protein meals that support your training, check out my More Protein eBook – it’s full of simple ideas to boost your leucine and protein intake every day.
The Best High-Protein Holiday Peppermint Bark
Servings: 12–16 pieces
Prep time: 10 minutes
Freeze time: 2–3 hours
Total time: 2 hours 15 minutes
Ingredients
- 2 cups dark chocolate chips
- 1 teaspoon coconut oil
- ½ teaspoon peppermint extract
- 2 cups plain Greek yogurt
- 1 scoop vanilla protein powder
- Crushed candy cane pieces
Instructions
- In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second increments, stirring each time, until smooth and fully melted.
- Stir in the peppermint extract.
- Pour melted chocolate onto a parchment-lined baking sheet and spread into an even layer. Freeze for 10 minutes to set.
- Meanwhile, mix the Greek yogurt and protein powder until creamy and fully combined.
- Spread yogurt mixture evenly over the chilled chocolate layer.
- Sprinkle with crushed candy cane pieces for that festive crunch.
- Freeze for 2–3 hours or until completely solid.
- Break into bark pieces just before serving. Store in the freezer to keep the texture perfect.
Recipe Notes
- This bark melts quickly at room temperature because of the yogurt. Keep it frozen and break pieces off as needed.
- The thinner you spread the chocolate, the crunchier the bark will be.
- For a sweeter bark, add 1–2 teaspoons maple syrup into the yogurt layer.
High-Protein Holiday Peppermint Bark
Ingredients
- 2 cups dark chocolate chips
- 1 tsp coconut oil
- ½ tsp peppermint extract
- 2 cups plain Greek yogurt
- 1 scoop vanilla protein powder
- 2 tbsp crushed candy canes
Instructions
- In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second increments, stirring each time, until smooth and fully melted.
- Stir in the peppermint extract.
- Pour melted chocolate onto a parchment-lined baking sheet and spread into an even layer. Freeze for 10 minutes to set.
- Meanwhile, mix the Greek yogurt and protein powder until creamy and fully combined.
- Spread yogurt mixture evenly over the chilled chocolate layer.
- Sprinkle with crushed candy cane pieces for that festive crunch.
- Freeze for 2–3 hours or until completely solid.
- Break into bark pieces just before serving. Store in the freezer to keep the texture perfect.
Notes
- The bark needs to stay frozen until you’re ready to eat it (the yogurt layer softens fast at room temp)
- Use full-fat Greek yogurt for the creamiest texture and the best freeze-thaw stability.
- If your chocolate layer is too thick to break easily, let it sit at room temp for 2–3 minutes before snapping into pieces.
- Crushing your candy canes very finely gives the bark a better crunch and keeps it from falling off when frozen.
- Sweetness level depends on your protein powder. Taste your yogurt mixture before spreading and adjust with a little maple syrup if needed.
- Line your baking sheet with parchment all the way to the edges to make peeling and breaking the bark way easier.
- For extra peppermint flavor, add 1–2 drops of extract directly into the yogurt layer (careful: peppermint is strong!).
- If your yogurt is too thick to spread smoothly, whisk in 1–2 teaspoons of milk to loosen it.
- Freeze the chocolate layer fully before adding the yogurt, otherwise the two layers can blend together.
- Store pieces in a freezer-safe bag with parchment between layers to prevent sticking.
Variations of Holiday Peppermint Bark
- Chocolate Peppermint Protein Swirl: Add a spoonful of cocoa powder to half of the yogurt mixture and swirl before freezing.
- High-Protein Mocha Bark: Add a pinch of instant coffee to the chocolate layer.
- Raspberry Crunch Bark: Add freeze-dried raspberries with the candy canes for a tart, festive pop.
How to Store
- Keep in an airtight container in the freezer for up to 2 weeks.
- Don’t store in the fridge, it will make it too soft!
- If making ahead, layer parchment between bark pieces to prevent sticking.
Final Thoughts
This High-Protein Holiday Peppermint Bark is the perfect way to start your season. It’s cozy, nostalgic, incredibly easy, and secretly muscle-supportive.
It’s the recipe I return to year after year, right when the first hints of holiday energy start bubbling up. I think it might become a tradition for you too.
If you make it, tag me! I absolutely cannot wait to see your creations.