Description
These Chocolate Peanut Butter Protein Bars are a nutritious and indulgent snack packed with protein from whey and collagen peptides, healthy fats from peanut butter and seeds, and rich cocoa flavor. Easy to prepare without baking, they are perfect for a post-workout energy boost or a satisfying treat anytime.
Ingredients
Scale
Wet Ingredients
- 1 cup peanut butter
- ½ cup honey
- ¼ cup coconut oil
- 1 tsp vanilla extract
- 1 tbsp coconut oil (for chocolate drizzle)
Dry Ingredients
- 2 cups whey protein powder
- ½ cup collagen peptides
- 2 cups quick oats
- ½ cup unsweetened cocoa powder
- ¼ cup peanut butter powder
- 2 tbsp flaxseed meal
- 1 tbsp chia seeds
- ½ tsp salt
- 1 tbsp sunflower lecithin granules
- ½ cup dark chocolate chips
Instructions
- Prepare Pan: Line an 8×8-inch pan with parchment paper leaving an overhang to easily lift bars once set. Chill the lined pan to help the parchment cling better if desired.
- Melt Wet Ingredients: In a medium saucepan over low heat, combine peanut butter, honey, and coconut oil. Stir continuously until melted and smooth, about 3–4 minutes. Remove from heat and whisk in vanilla extract.
- Mix Dry Ingredients: In a large bowl, whisk together whey protein powder, collagen peptides, quick oats, unsweetened cocoa powder, peanut butter powder, flaxseed meal, chia seeds, salt, and sunflower lecithin granules until uniform and well combined.
- Combine Mixtures: Pour the warm peanut butter mixture into the dry ingredient bowl. Stir vigorously until all dry ingredients are moistened and the mixture holds together when pressed to ensure bars set well.
- Press into Pan: Transfer the mixture into the prepared pan. Use parchment paper or a flat measuring cup to firmly and evenly press the mixture into every corner for consistent shape and texture.
- Chill Bars: Refrigerate the pan for at least 1 hour or until fully set. This solidification also helps flavors meld beautifully.
- Melt Chocolate Drizzle: Meanwhile, melt dark chocolate chips with 1 tbsp coconut oil in a microwave-safe bowl using 20-second bursts, stirring until smooth and glossy but still fluid for easy drizzling.
- Drizzle and Set: Lift the chilled bars from the pan using the parchment overhang and place on a wire rack over parchment paper. Evenly drizzle melted chocolate over the bars, then return to the refrigerator for 15 minutes to let the drizzle firm up.
- Cut Bars: After the drizzle is set, cut the bars into 12 squares with a sharp knife, wiping the blade clean between cuts for neat edges.
Notes
- For firmer bars, chill longer than 1 hour before cutting.
- Use natural or creamy peanut butter for best mixing consistency.
- Ensure not to overheat chocolate to prevent burning.
- The bars keep well refrigerated up to one week or can be frozen for longer storage.
- Adjust sweetness or cocoa powder to taste if desired.
