Snickers Protein Bars

These homemade snickers protein bars are thick and chewy with a gorgeous caramel filling. They pack in over 15 grams of protein. Watch the video below to see how I make it in my kitchen!

Course Snack

Cuisine American

Prep Time 5

Cook Time 1

Total Time 6

Servings servings

Calories 195kcal

Author Arman Liew

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 pip each snickers base in the chocolate until evenly coated. Refrigerate until chocolate has firmed up.

Video

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Notes

TO STORE: Leftovers can be stored at room temperature, covered, for up to 1 month.

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.

Recipe variations

Sugar-free. Use sugar free chocolate chips and keto maple syrup for the sweetener.
Nut-free. Swap the peanut butter for tahini or sunflower seed butter, and swap the peanuts for crushed sunflower seeds.
Coconut free. Swap out the coconut flour for either blanched almond flour or oat flour.
Garnish. Top the bars with coarse sea salt for a salty-sweet finish.

Nutrition