No Molds? If you don’t have silicone granola bar molds, this recipe can easily be made in a loaf pan. Line a standard 8x8 inch pan with parchment paper, leaving an overhang on the sides for easy removal. If adding the chocolate base, spread the melted chocolate evenly across the bottom of the pan and freeze until set. Press the peanut butter mixture firmly on top of the chocolate layer, smoothing it into an even layer and pressing well so the bars hold together. Freeze until fully set, then lift the slab out using the parchment paper and slice into 8 bars.

Peanut Butter: This recipe was developed using regular peanut butter, not natural peanut butter with oil separation. If using natural peanut butter, you may not need the full amount of coconut oil. Start by omitting the coconut oil, then add it back 1 teaspoon at a time only if the dough feels crumbly or dry.

Nutrition Info: An estimate and will vary based on the specific ingredients used. Protein content may change depending on the type and brand of protein powder.

Protein Powder: Results may vary depending on the protein powder used. This recipe was tested with Clean Simple Eats vanilla whey protein, which absorbs moisture differently than plant-based or collagen proteins.