High-Protein Chocolate Peanut Butter Pretzel Bark

• servings: 6 servings
• active time: 10 minutes
• total time: 8 hours 10 minutes

Ingredients

3 Cups Plain Greek Yogurt (or substitute non-dairy yogurt of choice)

1/3 Cup Honey or Maple Syrup

3 Scoops Collagen Peptides (optional)

1/2 Cup Dark Cocoa Powder

1/2 Cup Creamy Peanut Butter

1/2 Teaspoon Coconut Oil

1 Handful Pretzels (substitute gluten-free pretzels, if gluten-free.)

Directions

First, start by mixing the yogurt, honey, collagen (if using) and 1/4 cup of the cocoa powder in a bowl.

Once your mixture is smooth and creamy, then add the remaining 1/4 cup cocoa powder and mix until there are no lumps.

Then, line a baking sheet with parchment paper and pour the mixture over the top of the parchment paper, being sure to spread it out evenly using a spatula or the back of a spoon.

Next, melt your peanut butter and coconut oil in the microwave for 30 seconds. Then, stir your mixture until it's nice and drippy!

Drizzle the peanut butter evenly over the yogurt, making a swirl with a toothpick or knife.

Finally, add in your pretzels (I add them in whole!) and freeze for a minimum of 8 hours, or overnight, until solid.

Once frozen, use your hands or a rolling pin to break the bark into smaller pieces. Store any leftovers in the fridge for up to one week, or the freezer for up to one month, and enjoy!

Nutrition

• Calories: 259 kcal
• Total Fat: 13 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.01 g
• Cholesterol: 5 mg
• Sodium: 135 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 4 g
• Total Sugars: 16 g
• Protein: 17 g