Butterfinger Bark

Ingredients

• 1/2 cup natural peanut butter
• 2 cups unsweetened cornflakes
• 1 scoop Goode Health Vanilla Spice Protein Powder
• 2 tablespoons honey
• 8 oz dark chocolate, melted
• 1 tablespoon coconut oil
• Optional: Flaky sea salt to finish

Directions

1. In a large mixing bowl, combine the Goode Health Vanilla Spice Protein Powder, natural peanut butter, unsweetened cornflakes, vanilla extract, and honey. Mix until well combined and the mixture sticks together.
2. Line a baking sheet with parchment paper. Spread the mixture evenly onto the parchment paper, pressing it down to form a thin, even layer. Aim for about 1/4 inch thickness.
3. In a microwave-safe bowl or using a double boiler, melt the dark chocolate with coconut oil until smooth and well combined.
4. Pour the melted chocolate over the peanut butter-cornflake mixture, spreading it evenly with a spatula to coat the entire surface.
5. Sprinkle flakey sea salt evenly over the melted chocolate while it’s still wet.
6. Place the baking sheet in the refrigerator or freezer for at least 30 minutes, or until the chocolate is set and firm.
7. Once set, remove the bark from the refrigerator and break it into pieces.
8. ENJOY! (Store in an airtight container in the refrigerator for up to one week)
Recipe credit to @jennaliveswell on Instagram