Protein Peppermint Bark: Dark Chocolate Layer: 2 c. Greek yogurt. 1/4 c. maple syrup. 1 ½ tsp. peppermint extract. 1/4 c. dark cocoa powder. Stir to combine. Spread the mixture onto lined baking sheet. Freeze 30 min. White Peppermint Layer: 2 c. Greek yogurt; 1/4 cup maple syrup. 1 tsp peppermint extract; ½ tsp vanilla. Stir to combine. Spread the white layer over the frozen chocolate layer and freeze for 3 hours. Break into bite-size portions and enjoy!