Healthy Holiday Barks
With the holidays right around the corner, we are all getting ready for the delicious food and treats that come with them. One of these irresistible treats is bark. Instead of waiting for the chance to eat some, make a whole batch at home! Don’t worry these healthy recipes are filled with protein and will leave you in perfect shape for the holidays.
Peppermint Bark
We always seem to end up with a surplus of candy canes that go to waste. Put them to good use with this protein-packed take on peppermint bark! The sweet, minty combination of this seasonal dessert is sure to be a hit.
Ingredients:
vanilla whey protein powder – 1 scoop(s)
extra virgin coconut oil – 1 tbsp
peppermint extract – ⅛ tsp
water – 1 tbsp
candy cane – 1 piece
Directions:
1. Mix all ingredients in a bowl.
2. Place a layer of plastic wrap over a plate.
3. Pour the mixture onto the plastic wrap in an even later (it doesn’t have to be perfect).
4. Top with 1/4 of a smashed candy cane (use a hammer) and 1/8 tsp of red and green edible sprinkles.
5. Place in the freezer for 30-60 minutes or until hard.
6. Break bark into pieces and serve immediately. Store leftovers in the freezer.
Coconut Protein Almond Bark
Not only does this recipe taste great, it’s super easy to make. Plus, it’s made from ingredients you probably already have in your kitchen!
Ingredients:
extra virgin coconut oil – 1½ tbsp
MuscleTech 100% Whey Advanced protein, Triple Chocolate Brownie – 1½ scoop
Directions:
1. Place all ingredients in a glass bowl and microwave for 15-30 seconds, or until the oil is liquid.
2. Stir until the consistency is even, and pour onto parchment paper.
3. Place in the freezer for 25-30 minutes.
4. Break apart and eat up!
Pumpkin Spice Bark
You can’t go anywhere in September or October without being bombarded by pumpkin spice flavors and smells. Why fight it? This pumpkin spice bark is absolutely delicious. If you can share it, you’re a stronger person than me!
Ingredients:
BSN Syntha-6 Peanut Butter Cookie Protein – ½ scoop
Walden Farms Syrup – 1 tbsp
pumpkin, canned – 2 tbsp
extra virgin coconut oil – 1 tbsp
Directions:
1. Mix all ingredients in a bowl.
2. Place a layer of plastic wrap over a plate.
3. Pour mixture onto the plastic wrap to form an even layer—it doesn’t have to be perfect.
4. Drizzle with 1 tsp of extra syrup and another pinch of nutmeg or cinnamon.
5. Place in the freezer for 45-60 minutes, or until hard.
6. Break into pieces and serve immediately. Store leftovers in the fridge (if there are any).
Roasted Almond Bark
This recipe will knock you out your socks. It’s the perfect blend of flavors and the perfect switch up to all the pumpkin and peppermint you have been eating.
Ingredients:
almonds – 4 oz
dark chocolate – 6 oz
dried cranberries – ¼ cup
crushed red pepper flakes – 1 tsp
Directions:
1.Place almonds on cookie sheet sprayed with olive oil. Roast in oven for 20 minutes at 350 degrees F.
2. Let almonds cool, and crush them.
3. Melt dark chocolate in microwave at 45-second intervals until smooth.
4. Add crushed almonds to melted chocolate.
5. Spread mixture on parchment paper placed on a baking sheet.
6. Top with cranberries, sea salt, and red pepper to taste.
7. Put tray in freezer for 45 minutes.
8. Break apart into bark pieces, and eat!
Halloween Peanut Butter and Toffee Candy Bar
I’ll be honest: yes this isn’t bark, and yes this isn’t healthy like the first four recipes. But it tastes amazing. Simple as that. Be careful, it will have you thinking twice about sharing.
Ingredients:
Semisweet chocolate (Candies) – 2.6 cup chips (6 oz package)
Butterfinger bar (Candies, nestle) – 3 serving 2.1 oz bar
Skor toffee bar (Candies) – 3 bar 1.4 oz
Peanuts (Spanish, oil-roasted, with salt) – 0.2 cup
M&m’s (Candies, mars snackfood us) – 1 package (1.6 oz)
Reese’s peanut butter cups (Candies) – 8 package 0.6 oz 1 cup
White chocolate (Candies) – 1 bar (3 oz)
Directions:
1. Cut Butterfinger and Skor bars into small irregular pieces. Coarsely chop white chocolate. Cut peanut butter cups into 8 wedges each. Separate and reserve yellow and orange M&Ms.
2. Line baking sheet with foil. Stir chocolate chips in heavy medium saucepan over low-heat until melted and warm (not hot) to touch. Pour chocolate onto foil; spread to 1/4-inch thickness (about 12×10-inch rectangle). Sprinkle with Butterfinger candy, toffee, peanut butter cups, and nuts, making sure all pieces touch melted chocolate to adhere.
3. Put white chocolate in heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm (not hot) to touch. Remove from heat. Dip spoon into chocolate; wave from side to side over bark, creating zigzag lines. Scatter M&M’s over, making sure candy touches melted chocolate.
4. Chill until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces.
