Made with just 5 ingredients and packing over 14 grams of protein, this Peanut Butter Chocolate Bark is the ultimate sweet-meets-fuel treat. Crunchy, swirled with rich chocolate, and loaded with peanut butter flavor, it’s an easy way to satisfy a sweet tooth without overdoing it.
A Quick Look At The Recipe
- ⏲️Ready In: 55 Minutes
- 👪Serves: 3
- 🍽 Calories and Protein: 512 kcals and 14 grams of protein
- 📋Main Ingredients: Natural peanut butter, coconut oil, collagen powder, and dairy-free chocolate chips.
- 📖 Dietary Notes: Dairy-free, gluten-free, grain-free, high-protein.
- ⭐ Why You'll Love It: This peanut butter protein bark is rich, crunchy, and incredibly easy to make. It’s a freezer-friendly treat that satisfies chocolate cravings while sneaking in extra protein for a more fueling dessert.
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Most protein bark recipes rely on a Greek yogurt base that’s thinned out and frozen, but this high-protein bark takes a different route by using collagen powder instead. The result is a crunchy, chocolatey texture that melts in your mouth and feels genuinely indulgent. I truly believe it’s better to enjoy your cravings (within reason!) than avoid them altogether, which is the entire philosophy behind my Strong and Sweet Protein Guide.
This chocolate peanut butter bark, along with snickerdoodle protein bars, makes it easier for busy moms to do exactly that. Keep a stash in the freezer, and you’ve got a quick, satisfying craving buster ready whenever you need it.
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💭Why You'll Love This Recipe
Easy to make: With only 5 gluten-free pantry staples, this protein bark requires no major kitchen skills and comes together quickly.
Healthy: Naturally gluten-free, dairy-free, and grain-free, this recipe is a great way to indulge.
Versatile: There are so many fun flavor variations for you to tweak this peanut butter bark and make it into something unique.
Ingredients and Substitutions
- Peanut butter: You want to use natural peanut butter for this protein bark and make sure that it’s a semi-fresh jar or it won’t mix in with the other ingredients smoothly. Of course, homemade peanut butter works as well.
- Collagen powder: This is what gives this bark its high protein content. It's one of the purest forms of protein (learn more about what collagen powder is).
- Low carb: To make a low-carb protein bark, choose to use sugar-free chocolate chips and a sugar-free maple syrup in place of the regular ones. With these tweaks, the carbs come in about 11 grams net carbs.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
Nut butter: Peanut butter and chocolate is my favorite combo (check out these peanut butter protein cups), but almond butter or almond hazelnut butter works well too.
Crunch: Want some mega crunch? Line the bottom of the parchment paper with semi-crushed pieces of gluten-free pretzels before pouring the peanut butter mixture over top.
Add-Ins: Sprinkling on some crushed pecans, toasted pistachios, or dried cranberries can be a fun way to change the texture and the taste of the protein bark or even this dairy-free protein pudding.
How To Make Peanut Butter Chocolate Bark
Step 1: Add peanut butter, syrup, and coconut oil to a saucepan and melt.
Step 2: Whisk in the collagen powder continuously until smooth.
Step 3: Spread ¾ the peanut butter mixture thinly onto a piece of parchment paper and the other ¼ on another piece.
Step 4: Swirl the melted chocolate onto the top of the peanut butter bark.
Step 5: Place the second sheet of parchment over the first and press down lightly to smooth it out.
Step 6: Freeze for 60 minutes and break into pieces. Serve.
Expert Tips
Watch the video to see how to whisk in the collagen powder. Collagen tends to clump as it’s mixing, so you need to make sure that the peanut butter mixture is warm (but obviously not too hot and burning) and whisk the powder AS you’re pouring. Move slowly and don’t stop whisking until a minute or two after.
Storing: This peanut butter bark recipe must be stored and eaten from the freezer. If left out at room temperature, it’ll lose its crunch in about 5 minutes and taste more like peanut butter fudge. It’ll keep its shape chilled in the fridge, but it won’t be crunchy.
Peanut Butter Chocolate Bark FAQs
No, protein bark must be stored in the freezer. Since it is coconut oil that keeps the bark solid and the oil becomes soft at room temperature, protein bark needs to be frozen to maintain its crispiness.
Since peanut butter bark is made with coconut oil, which becomes soft at room temperature, the bark will change texture if it gets too warm.
You can make protein bark nut-free by replacing peanut butter with sunflower seed butter. If you use a regular sunflower seed butter, you'll want to add a bit more maple syrup to maintain the sweetness.
More Dairy-Free Peanut Butter Recipes
If you tried this Peanut Butter Chocolate Bark Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Peanut Butter Chocolate Bark (High-Protein)
Video
Equipment
- Parchment paper
Ingredients
For The Bark Base
- ¼ cup Natural Peanut butter
- 1 tablespoon Natural peanut butter yes you need both
- ¼ cup Coconut oil measured solid
- 2 tablespoons Maple syrup
- 3 tablespoons Collagen powder
For The Chocolate Swirl
- 3 tablespoons Dairy-free chocolate chips
- ½ teaspoon Coconut oil measured solid
Instructions
- In a small pot over low heat, melt the peanut butter, coconut oil, and maple syrup together. You want it fully combined and smooth before you remove it from the heat (ensuring it’s hot)
- At the same time, in a small bowl, melt the chocolate chips and coconut oil in the microwave until smooth. Taking care not to burn.
- Very slowly start pouring in the collagen powder to the peanut butter mixture. As you do, whisk consistently so that it doesn’t clump. Keep mixing for 1-2 minutes after so that it is fully smooth and incorporated.
- Lay two pieces of parchment paper on the counter. Pour ¾ of the peanut butter mix onto one and smooth it out with a silicone spatula until it is very thin.
- Do the same with the other ¼ of the mixture on the other piece of parchment.
- Drizzle all of the melted chocolate onto the first peanut butter mixture and use a fork to swirl it.
- Carefully flip the second piece of parchment paper onto the first and press down lightly. Smooth it out thinly.
- Place flat in the freezer for 45-60 minutes before removing it to break into pieces. Then, pop it back into the freezer to store.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Shelby S says
I can't even keep up on making this as my kids as so frequently! it's the perfect indulgence.