Line a deep pan with parchment paper and set aside. For thicker bars, use an 8 x 8-inch pan. For thinner bars, use any size bigger.
In a large mixing bowl, add your dry ingredients and mix well.
In a small mixing bowl, melt your peanut butter with sticky sweetener until combined. Add to dry ingredients and mix until fully combined.
Transfer protein bar batter into the lined baking dish and press firmly in place. Refrigerate or freeze until firm. Once firm, cut into bars and cover in optional chocolate and enjoy!
* I prefer using casein, brown rice, or paleo protein powder. I never recommend whey as the texture is incredibly sticky and doesn't form well. If the batter is too thick/crumbly, add water/milk until a firm batter remains. TO STORE: Store at room temperature in an airtight container. Protein bars store well in the refrigerator, too! Let them sit at room temperature for several minutes before enjoying. TO FREEZE: Freeze in a sealable container for up to 6 months.