Peanut Butter Protein Bark

Crisp and crunchy with your favorite flavor combination of chocolate and peanut butter, this protein bark makes for a rich and simple dessert any time of day.

Course Dessert

Cuisine American

Keyword high protein snack, protein dessert

Prep Time 10

Cook Time 0

Chilling Time 45

Total Time 55

Servings

Calories 512kcal

Author Shelby Stover

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.

Video

Notes

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.

Do the double parchment paper trick. This allows the peanut butter to better cover the chocolate swirl and really mix in the flavor combination.

This peanut butter bark must be stored and eaten from the freezer. If left out at room temperature it’ll lose it’s crunch in about 5 minutes and taste more like peanut butter fudge. It’ll keep it’s shape chilled in the fridge but it won’t be crunchy.

If you desperately want it to hold shape, you probably need to use peanut butter chips in place of the peanut butter. I choose not to use those as they add seed/palm oils.

Nutrition