Description

Protein Cookie Dough Bark is a delicious no-bake treat combining a rich dark chocolate base with a scoopable, protein-packed cookie dough topping. This easy-to-make recipe is perfect for a healthy snack or dessert that satisfies sweet cravings while boosting protein intake. Featuring customizable mix-ins and variations, it caters to various dietary preferences and is ideal for post-workout fuel or a guilt-free indulgence.

Ingredients

Scale

For The Chocolate Base

8 oz (about 225 g) good-quality dark chocolate or chocolate chips (sugar-free optional)
1 tsp coconut oil (optional, for gloss and breaking ease)

For The Protein Cookie Dough

1 cup (120 g) oat flour (or almond flour for low-carb)
1/3–1/2 cup (80–120 g) nut butter (peanut, almond, or sunflower seed butter)
1/4–1/3 cup (30–45 g) vanilla or unflavored protein powder
2–3 tbsp milk or milk alternative (almond, oat, or cow’s milk, adjust for texture)
2–4 tbsp maple syrup, honey, or liquid sweetener (adjust to taste)
1 tsp vanilla extract
Pinch of salt
1/4 cup mini chocolate chips or chopped chocolate (optional, for the dough)
Sea salt flakes for finishing (optional)

Instructions

Prepare Your Tray: Line a baking tray with parchment paper to create a flat, even surface for the bark. Use a smaller tray for thicker bark or spread wider for thinner shards.
Melt The Chocolate: Combine the dark chocolate and coconut oil in a microwave-safe bowl and melt in 20–30 second bursts, stirring between, until smooth. Alternatively, melt over a double boiler on the stove, being careful not to overheat.
Spread The Chocolate: Pour the melted chocolate onto the parchment-lined tray and use a spatula to smooth it into an even layer approximately 1/8 to 1/4 inch thick. Chill in the fridge or freezer for 3–5 minutes until slightly set but still tacky.
Make The Protein Cookie Dough: In a bowl, mix oat flour, protein powder, salt, and vanilla extract. Stir in the nut butter and maple syrup. Gradually add milk one tablespoon at a time until a scoopable, slightly sticky dough forms. Fold in mini chocolate chips if desired. Taste and adjust sweetness as needed.
Dollop And Swirl: Spoon dollops of the cookie dough onto the partially set chocolate layer. Use a spatula or spoon to gently spread and swirl dough into the chocolate, leaving some chocolate visible for a marbled bark effect.
Add Toppings: Sprinkle with extra chocolate chips, chopped nuts, toasted coconut, or sea salt flakes to enhance texture and flavor.
Chill Until Firm: Return the tray to the refrigerator for 20–30 minutes or the freezer for 10–15 minutes until both the chocolate base and cookie dough are firmly set.
Break Into Pieces: Lift the bark from the tray using the parchment paper and break into irregular bite-sized shards. Serve immediately or store appropriately.

Notes

Adjust dough texture by adding milk if dry, or flour if too sticky.
Chill the bark properly for best texture and to prevent melting during handling.
Taste the dough to ensure balanced sweetness; remember the chocolate layer is also sweet.
Work quickly in a warm environment to avoid melting chocolate during assembly.
Use protein powder that mixes well and matches your flavor preference.
Store in an airtight container in the refrigerator for 1–2 weeks or freeze up to 3 months.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Snack
Method: No-Cook
Cuisine: American

Keywords: Protein Cookie Dough Bark, no-bake dessert, healthy snack, high protein treat, chocolate bark, homemade protein snacks