White chocolate protein bark is the perfect canvas for making an eye-catching dessert that will instantly dress up any occasion. It is basically a customized candy bar LOADED with your favorite toppings. I promise you, it will taste every bit as good as it looks.
The seasons have changed (well, at least here in South Carolina) and the holidays are rapidly approaching. Holiday baking is in full swing and white chocolate desserts are great because you can jazz them up with different flavors and combinations. Even the kids can even get involved by choosing there favorite ingredient!
When I make chocolate bark, I prefer a crunch. My go-to favorite toppings are crushed peppermint candies, rough chopped snickers bars, and pistachios. However, the world is your oyster when it comes to making chocolate bark. Live. It. Up.
And don’t forget about your holiday gift list. Do your friends and colleagues prefer milk or semi-sweet chocolate!? Make your bark with peanut butter cups or freeze dried strawberries. If dark chocolate is something you love, try adding almonds or toffee (or both!).
These homemade dessert are effortlessly fancy. They will FOR SURE take center stage however you serve them.
Ingredients For My White Chocolate Protein Bark with Sea Salt
- Lily’s White Chocolate Baking Chips – are made with erythritol, cocoa butter, milk, dextrin, chicory root fiber, sunflower lecithin, natural flavor, salt, and stevia extract.
- Ghee – Ghee is delicious! I mean, super creamy and palatable. It is rich in healthy fats and contains a high concentrations of monounsaturated Omega-3s which are fatty acids that support a healthy heart and cardiovascular system.
- Walnuts – walnuts are an amazing food. They provide healthy fats, fiber, vitamins and minerals, and are an excellent source of antioxidants. The powerful antioxidants help fight oxidative damage and inflammation in your body.
- Cranberries – Cranberries are a rich source of several vitamins and minerals, specifically Vitamin C. They also contain insoluble fiber and are a rich source of various bioactive plant compounds such as proanthocyanidins. (aka, they help prevent UTI’s).
- Nutmeg – Nutmeg contains powerful anti-inflammatory plant compounds that act as antioxidants. These antioxidants are shown to improve mood, blood sugar control, and heart health.
- Protein – it goes without saying, protein helps to restore muscle breakdown and tissue integrity. I like this brand because it also has collagen!
The short answer…nope! Due to its low melting point, white chocolate chips retain their shape when melting. Always keep an eye on these little babies when melting. And remember, set the microwave to 50% power while continuously checking.
You sure can! You can melt white chocolate with a double boiler or bowl set over a simmering pot of water. Make sure to keep the water at a simmer, not a rapid boil and be sure to keep the bowl from touching the water. Here is your double boiler mantra: “Go slow, stir, and don’t overheat”.
Can I substitute white chocolate chips for white chocolate?
Yes, white chocolate chips can stand in for the baking chocolate. Use three Tablespoons of chips to replace one ounce of white baking chocolate.
Are white chips the same as white chocolate?
Not necessarily. True white chocolate contain cocoa butter. Most commercial white baking chips do not contain cocoa butter resulting in a different texture of your final product. You can substitute one for another, but it is really your preference.
The truth is, most products that resemble white chocolate either contain little cocoa butter or none at all. If you look closely at the packaging, you’ll notice they are not called white chocolate, but “white baking bars” or “white morsels”. Be aware that most candy bars that market their “white chocolate” products actually use fats such as fractionated palm kernel oil (gross) as their “white coating”. Looks for products with the ingredient “cocoa butter” on it’s label.
White Chocolate Protein Bark with Sea Salt
- 2 packages Lily's White Chocolate Baking Chips finely chopped
- 1 tbsp Butter or Ghee melted
- 1 scoop Vanilla Protein Powder
- 1 ½ cups Walnuts chopped
- 1 cup Dried Cranberries
- ¼ tsp Ground Nutmeg
- Sea Salt as Garnish
- Line a baking sheet pan with parchment paper. Using a baking brush, evenly spread the melted butter on the parchment paper and set aside.
- Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds.
- Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is melted.
- Remove from microwave and add your vanilla protein.
- Immediately stir in the remaining chocolate and nutmeg and allow it to sit at room temperature, stirring often, until it is smooth. (If you need to heat it a little more, place it in the microwave for another 10 seconds.)
- Pour the melted chocolate onto the parchment paper and spread evenly.
- Sprinkle the top evenly with the cranberries and walnuts. Press lightly so they will set in the chocolate.
- Set aside for at least 2 hours until firm or you can refrigerate for 20 minutes. Cut or break the bark in pieces and serve at room temperature.