Snickers Protein Bars
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These healthy Snickers protein bars look and taste like the OG candy bar, but they’re ACTUALLY good for you. Each bar packs over 15 grams of protein.
My family knows I have a fascination with Snickers (hello, Snickers cake!), and when I first saw Snickers protein bars in the stores, my jaw just about hit the floor!
Then…I looked at the back of the package. They pack almost as many calories as a regular Snickers, and they don’t even have that much protein. After a few trial runs (some too crumbly, some too soft), I nailed the texture so that they chew just like the real thing. I decided to make them from scratch (adapting my OG homemade protein bars), and now they’re my family’s favorite protein bar.
Table of Contents
Arman’s tips before starting
Press the nougat firmly into the pan. This is the biggest mistake I made when testing these bars. Any gaps or air pockets can make the base crumbly, so I press it firmly to really pack it down.
Chill between layers. If the caramel is too soft when you add the chocolate coating, everything can start to blend together. A quick chill helps create those clean Snickers-style layers.
Thin the chocolate if needed. I like a thick chocolate coating, but if you prefer a thinner shell, stir one tablespoon of melted coconut oil into the melted chocolate. It makes coating the bars much easier, too.
Use a wire rack for the chocolate coating. I place the bars on a lightly greased wire rack before pouring the chocolate over them. It helps the excess drip away and gives a more even coating.
Key ingredients
For the nougat base:
- Coconut flour. This is my favorite no-bake flour to use. It keeps the base thick and gives it a chewy bite, but with no coconut flavor.
- Protein powder. I tested this with vanilla whey, pea, rice, and casein protein; casein and pea worked best for the chewy texture without drying out. For brand, I swear by my Optimum Nutrition- It’s the one I use it in EVERY recipe with protein powder here.
- Pure maple syrup. My preferred sticky sweetener, especially in this recipe. I also tried honey and had equally delicious results.
- Water or milk. The amount of liquid will vary depending on the thickness of your protein powder. I usually add an additional 1-2 tablespoons of water or unsweetened almond milk if my nougat layer is too crumbly.
For the chocolate and caramel layers:
- Peanut butter. For added richness and healthy fats. I always try to use creamy peanut butter with no added sugar.
- Maple syrup. For sweetness and to bind the ingredients.
- Coconut oil. I tested this recipe with and without coconut oil, and while you don’t HAVE to use it, it will help firm up the batter and give it a more ‘traditional’ texture.
- Chopped peanuts. Finely chopped for some crunch.
- Chocolate. I like to use vegan chocolate chips, but use whichever you prefer. In terms of store-bought options, I love using Lindt 70% or Enjoy Life chocolate chips.
How to make Snickers protein bars
Step 1- Prep. Line a loaf pan with parchment paper.
Step 2- Nougat layer. Combine the nougat ingredients in a large mixing bowl until the batter is thick (adding liquid as needed). Press it into the lined pan and chill.
Step 3- Caramel layer. Microwave the peanut butter, syrup, and oil, then whisk until smooth. Pour over the nougat and sprinkle with crushed peanuts. Freeze until firm.
Step 4- Chocolate layer. Melt the chocolate until smooth. Remove the bar mixture from the freezer, cut into bars, and dip each into the chocolate. Chill until firm.
Storage instructions
To store: Leftovers can be stored at room temperature, covered, for up to 1 month. If the kitchen is warm, refrigerate them so the chocolate stays firm.
To freeze: Place the Snickers bars in a ziplock bag and store them in the freezer for up to 6 months. Let them thaw overnight.
Frequently asked questions
Absolutely. I’ve made these with almond butter and sunflower seed butter with great results. Tahini also works, though it gives the bars a slightly different flavor.
I don’t recommend it. The protein powder helps create the chewy nougat texture and gives the bars structure. If needed, you can experiment with powdered peanut butter or a little extra flour, but the texture won’t be quite the same.
Snickers Protein Bars
Video
Ingredients
For the nougat layer
- 1 cup coconut flour
- 1 cup protein powder
- 2 tablespoons maple syrup
- 1/2 cup milk of choice * See notes
For the caramel layer
- 1/2 cup peanut butter
- 1/2 cup maple syrup
- 1/2 cup coconut oil
- 2 tablespoons peanuts chopped
For the chocolate coating
- 1 cup chocolate chips
Instructions
- Line an 8 x 8 square pan with parchment paper and set aside.
- In a large mixing bowl, add the coconut flour, protein powder, and maple syrup and mix well. Add the milk of choice and mix until a thick batter remains. Transfer into the lined pan and refrigerate.
- In a microwave safe bowl, add the peanut butter, maple syrup, and coconut oil and microwave in 20-second spurts until warm. Whisk together until smooth. Pour the caramel over the top of the nougat base. Sprinkle the chopped peanuts on top. Place the pan in the freezer for 10 minutes, or until firm.
- Remove from the loaf pan and cut into bars. Melt your chocolate chips and dip each Snickers base in the chocolate until evenly coated. Refrigerate until the chocolate has firmed up.
What if you don’t have coconut flour? Any suggestions
You can use extra almond flour, Amy!