These snickers protein bars look and taste like the original candy bar, but healthier! Packing over 15 grams of protein each, these bars take less than 10 minutes to make.
Protein bars are one of my favorite snacks between meals.
Sure, I’d like a candy bar or French fries, but for me to be satisfied, I need some protein.
You may have seen Snickers protein bars at health food stores and online but honestly, they are NOT healthy at all. They contain just as many calories as standard snickers bars and tons of sugar.
Like my favorite coconut protein bars, you can make your own homemade version!
Why you’ll love this snickers protein bar
- No baking required. No ovens required, and it’s a three layer process to perfection.
- Vegan and gluten free. No dairy and no grains needed, so it ticks the diet boxes.
- Over 15 grams of protein each. This makes the perfect high protein snack.
What I love about this recipe is how similar it tastes to the original candy bar. This homemade version is made up of a thick, chewy bar, a layer of caramel, a thin layer of crushed peanuts (or almonds) and covered in chocolate. Same texture makeup, same layers of ingredients, and just as delicious.
For nougat layer
- Coconut flour– Keeps the base sturdy and thick, without evident coconut flavor.
- Protein powder– Vanilla or unflavored protein powder. I used brown rice protein powder, but casein or pea protein work.
- Maple syrup– Adds some sweetness and natural sweetness.
- Water– Only add if the mixture is too thick/crumbly.
For caramel layer
- Peanut butter- What is a snickers bar without peanut butter? Choose creamy peanut butter with no added sugar.
- Maple syrup- Acts as a binder and sweetener.
- Coconut oil- You can skip adding coconut oil, but by adding it, the batter will be firmer.
- Peanuts– Finely chopped to add a delicious crunchy element!
For chocolate coating
How to Make Snickers Protein Bars
Line a pan with parchment paper: Take an 8 x 8 or deep dish pan to line it with parchment paper. Once done, set this pan aside.
Make the nougat base: Combine the coconut flour, protein powder, and maple syrup into a mixing bowl and mix until combined. If the mixture is too thick, add some water. Transfer the mixture into the lined pan.
Prepare the caramel: Add the peanut butter, maple syrup, and coconut oil in a microwave-safe bowl and microwave in 20-second spurts until everything is melted. Whisk together until smooth and pour over the nougat.
Freeze: Freeze the nougat/caramel bars for at least an hour. Once firm, slice into bars.
Coat with chocolate and refrigerate: Moving quickly, dip each bar in melted chocolate. Refrigerate them until the chocolate has firmed up.
Dietary and ingredient substitutions
- Make it sugar free. Use sugar free chocolate chips and keto maple syrup for the sweetener.
- Swap out the peanuts. Almond butter and chopped almonds are a fantastic alternative.
- Make it coconut free. Swap out the coconut flour for either almond flour or oat flour.
Storing and freezing instructions
- To Store: Leftovers can be stored at room temperature, covered, for up to four weeks.
- To Freeze: Place the snickers protein bars in a ziplock bag and store it in the freezer for up to 6 months.
More protein bar recipes to try
- Cookie dough protein bars
- Coconut protein bars
- Keto protein bars
- Chocolate protein bars
- Carrot cake protein bars
Frequently Asked Questions
For a healthy snack, a snickers protein bar is a fantastic option. It should not replace meals.
Yes, easily substitute the coconut flour for almond flour.
Replace the peanut butter with alternatives like almond butter, tahini, or sunflower seed butter.
Snickers Protein Bars (No sugar!)
For the nougat layer
For the caramel layer
For the chocolate coating
- 1 cup chocolate chips
- Line an 8 x 8 square pan with parchment paper and set aside.
- In a large mixing bowl, add your 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 pip each snickers base in the chocolate until evenly coated. Refrigerate until chocolate has firmed up.