Prepare the cookie dough bottom. Add the peanut butter, protein powder, oats, maple syrup and water to a bowl and mix with a spoon. You may need to use your hands to work the moisture into the dough. The dough should hold together when you pick up and mold it into a ball. If the mixture isn’t holding together, add more water.

Mold the mixture into a large ball. Transfer the dough to a piece of large parchment paper. Flatten the dough down with your hands and place another piece of parchment paper on top of the dough.

Use a rolling pin to roll the dough out to about ¼ inch. Place the parchment paper and dough on a hard flat surface (we use a cutting board) and transfer it to the freezer.

Prepare your magic shell. Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave on high for 20 second increments, stirring after each increment, until the chocolate is smooth and glossy.

Remove the dough from the freezer and pour the magic shell over the top of the dough. Spread it out evenly with a spatula.

Top the chocolate with the monster cookie dough trail mix and return it to the freezer. Freeze for at least 15 minutes or until the chocolate is completely hardened.

Remove it from the freezer and break the bark into pieces. Enjoy immediately or store in the freezer-safe container.