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High Protein White Chocolate Christmas Bark

High Protein White Chocolate Christmas Bark - recipe card
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This festive white chocolate bark packs a protein punch thanks to creamy vanilla protein powder and Greek yogurt, while maintaining the classic sweet, crunchy texture you expect from holiday bark. The white chocolate base is swirled with protein-packed Greek yogurt and studded with pistachios, dried cranberries, and a hint of orange zest for a bright, seasonal flavor. Perfect for gifting or a quick high-protein treat.

Ingredients

Scale
  • 8 oz white chocolate chips (good quality, such as Ghirardelli)
  • 1/2 cup full-fat Greek yogurt, room temperature
  • 1 scoop (about 30g) vanilla protein powder (whey or plant-based)
  • 1/4 tsp fine sea salt
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp orange zest (optional, for brightness)
  • 1/4 cup shelled pistachios, roughly chopped
  • 1/4 cup dried cranberries
  • 2 tbsp white chocolate chips, for melting and drizzling (optional)

Instructions

  1. Line a rimmed baking sheet (approximately 9×13 inches) with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
  2. In a heatproof bowl set over a pot of simmering water (double boiler), melt the 8 oz white chocolate chips, stirring constantly with a silicone spatula until smooth and completely melted. Remove from heat and let cool for 2 minutes; this prevents the yogurt from curdling.
  3. In a medium bowl, whisk together the Greek yogurt, protein powder, salt, vanilla extract, and orange zest until smooth and fully combined. The mixture should be thick but pourable; if it’s too stiff, add a teaspoon of milk to loosen.
  4. Pour the melted white chocolate into the yogurt mixture and fold gently with a spatula until fully incorporated. Work quickly but gently to avoid seizing; the mixture should be glossy and uniform.
  5. Pour the mixture onto the prepared baking sheet and spread into an even layer about 1/4-inch thick using an offset spatula. Tap the pan gently on the counter to release air bubbles.
  6. Sprinkle the chopped pistachios and dried cranberries evenly over the surface, pressing them lightly into the bark with the back of a spatula to ensure they adhere.
  7. If desired, melt the 2 tbsp white chocolate chips in a small bowl in the microwave in 15-second bursts, stirring between each, until smooth. Drizzle over the bark with a fork or small piping bag for a decorative finish.
  8. Refrigerate the bark uncovered for at least 2 hours, or until completely firm. For best results, chill overnight.
  9. Once firm, lift the parchment paper to remove the bark from the pan. Break or cut into irregular pieces about 2-3 inches each. Serve immediately or store as directed.

Notes

Storage: Store bark in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze in a single layer in a zip-top bag with parchment between layers for up to 3 months. Thaw in the refrigerator before serving. Reheating not recommended as it will melt. Note: Protein content may vary based on the protein powder used; check the label. For a dairy-free version, use dairy-free white chocolate and coconut yogurt, and plant-based protein powder.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-white-chocolate-christmas-bark/