High-Protein Holiday Peppermint Bark
A delicious, protein-packed Holiday Peppermint Bark layered with dark chocolate, Greek yogurt, and peppermint candy. Rich in leucine to support muscle repair and perfect for a festive, high-protein sweet.
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.
Calories: 195kcal, Carbohydrates: 19g, Protein: 7g, Fat: 10g, Saturated Fat: 9g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.2g, Trans Fat: 0.002g, Cholesterol: 7mg, Sodium: 51mg, Potassium: 247mg, Fiber: 1g, Sugar: 11g, Vitamin A: 4IU, Vitamin C: 0.1mg, Calcium: 141mg, Iron: 0.4mg