If you love peanut butter, chocolate, and cookie dough, this Peanut Butter Cookie Dough Protein Bark is about to become a freezer staple. It’s rich, chewy, chocolatey, and tastes likes a Reese’s peanut butter cup. It’s also incredibly quick and easy to make!
The base comes together with creamy peanut butter, maple syrup, almond flour, and vanilla protein powder, creating a soft cookie-dough-like layer studded with mini chocolate chips. A layer of melted dark chocolate goes over the top, then everything gets a quick trip to the freezer until firm.
I love keeping this bark in the freezer for those moments when you want something sweet but also want a little extra protein. Since it’s stored frozen, you can make a batch ahead of time and simply grab a piece whenever the craving hits.
Why You’ll Love This Recipe
- No baking required: Just mix, spread, melt, and freeze.
- Packed with flavor: Peanut butter, vanilla, maple syrup, and chocolate are a seriously good combination.
- Protein-rich: Vanilla protein powder adds extra protein while helping create that cookie-dough texture.
- Perfect for meal prep: Keep the finished bark in the freezer for an easy grab-and-go treat.
- Customizable: Make the bark thicker or thinner, and adjust the texture with a little extra almond milk or almond flour.
Ingredients
Cookie Dough Layer
- ¼ cup peanut butter
- ¼ cup maple syrup
- 2 tbsp almond milk
- ½ cup almond flour
- ½ cup vanilla protein powder
- ¼ cup mini chocolate chips
Chocolate Topping
- ¼ cup dark chocolate chips
- 1 tsp coconut oil
How to Make Peanut Butter Cookie Dough Protein Bark
Start by adding the peanut butter, maple syrup, and almond milk to a bowl. Stir until smooth and well combined.
Add the almond flour, vanilla protein powder, and mini chocolate chips. Mix everything together until it forms a cookie-dough consistency.
If the mixture seems too dry, add a small splash of almond milk. If it’s too sticky, add a little more almond flour until you reach a soft, workable consistency.
Line a cookie sheet with parchment paper. Transfer the dough mixture to the parchment and press it into an even layer using your hands. If the dough is sticky, lightly wet or oil your hands to make it easier to work with.
For the original thickness, shape the bark into approximately a 6 x 4-inch rectangle, although you can make it larger or smaller depending on how thick you want your pieces.
Next, place the dark chocolate chips and coconut oil in a small microwave-safe bowl. Microwave for 30 seconds at a time, stirring between each interval, until the chocolate is completely melted and smooth.
Spread the melted chocolate over the cookie dough layer.
Place the bark in the freezer for 15–20 minutes, or until the chocolate has hardened.
Once firm, using a sharp knife, cut the bark into pieces and enjoy!
Storage
Store the finished bark in an airtight container in the freezer. Because the bark is meant to be enjoyed frozen, it’s perfect for making ahead and keeping on hand whenever you want a quick sweet treat.
Nutrition
This Peanut Butter Cookie Dough Protein Bark is a delicious way to add a little extra protein to your day while satisfying a sweet tooth. Made with vanilla protein powder, almond flour, and peanut butter, each bite combines protein with nourishing fats and a rich, cookie-dough-inspired flavor.
The almond flour and peanut butter also provide some fiber and healthy unsaturated fats, while a touch of maple syrup adds natural sweetness. The dark chocolate topping brings a rich chocolate flavor that pairs perfectly with the creamy peanut butter base.
Because the bark is quite rich and satisfying, it makes a great snack, post-workout treat, or small dessert.
Nutrition will vary depending on the specific brands of protein powder, peanut butter, chocolate chips, and other ingredients used. For the most accurate nutrition information, calculate the values using your specific ingredients and the number of pieces you cut the bark into.
Recipe Tips
For the best texture, adjust the almond milk and almond flour gradually. Protein powders can vary quite a bit in how much liquid they absorb, so your dough may need a tiny adjustment depending on the brand you use.
You can also experiment with the chocolate topping—milk chocolate or semi-sweet chocolate can be used in place of dark chocolate if you prefer a sweeter finish.
Whether you enjoy a piece straight from the freezer or let it sit for a minute or two to soften slightly, this peanut butter cookie dough bark is an easy, satisfying treat that combines all the best parts of cookie dough and chocolate bark in one bite.
Peanut Butter Chocolate Chip Protein Bark
Description
This Peanut Butter Cookie Dough Protein Bark is a no-bake, freezer-friendly treat made with peanut butter, maple syrup, almond flour, vanilla protein powder, mini chocolate chips, and a layer of dark chocolate. It’s chewy, chocolatey, easy to make, and perfect for keeping on hand when you want a sweet protein-packed snack
Ingredients
Cookie Dough Layer
Chocolate Topping
Instructions
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In a bowl, mix together peanut butter, maple syrup and almond milk.
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Add almond flour, vanilla protein powder and mini chocolate chips. Mix until it has a cookie dough consistency. You can add a little more almond milk if the dough is too dry or more almond flour if it is too sticky.
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Line a cookie sheet with parchment paper. Press the dough onto the parchment paper with your hands. You may need to wet or oil your hands if the dough is too sticky. The bark will be about 6in x 4in (15cm x 10cm). You can make it larger or smaller if you prefer.
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In a small microwave safe bowl, melt the dark chocolate chips and coconut oil together. Melt in microwave for 30 seconds at a time, stirring each time, until fully melted.
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Spread the melted chocolate over the top of the cookie dough bark.
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Freeze for 15-20 min or until the chocolate has hardened.
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Cut into pieces using a sharp knife. Store in the freezer.
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