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Peanut butter chocolate protein bars with chocolate chips and a chocolate base, arranged on parchment paper to show their soft, doughy texture and Perfect Bar–style shape.

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Homemade Peanut Butter Chocolate Perfect Bar Recipe

Recipe by Bailey Sissom

This perfect bar recipe is a homemade, no-bake version inspired by the peanut butter chocolate Perfect Bar, made with simple ingredients and a soft, doughy texture that stays sliceable straight from the freezer.

  • Total Time15 minutes
  • Yield8 bars 1x

Ingredients

  1. almond flour (1 cup | 96g)
  2. vanilla protein powder (1/2 cup | 60g)
  3. peanut butter, slightly warmed (1/4 cup | 64g)
  4. honey (3 tablespoons | 63g)
  5. 2% milk (1/4 cup | 60ml)
  6. vanilla extract (1 teaspoon | 5ml)
  7. coconut oil, liquid form (1 tablespoon | 14g)
  8. mini chocolate chips (1/2 cup | 85g)

Optional Chocolate Base (not included in nutrition):

  • chocolate chips (3/4 cup | 128g)
  • coconut oil (1 1/2 tablespoons | 21g)

Instructions

  1. If making the chocolate base, melt chocolate chips (3/4 cup) and coconut oil (1 1/2 tablespoons) together in a microwave-safe bowl in 20-second increments, stirring between each, until smooth. Spoon a thin, even layer of chocolate into silicone granola bar molds. Transfer to the freezer to set while preparing the dough.
  2. In a large bowl, combine almond flour (1 cup) and vanilla protein powder (1/2 cup) and stir until evenly mixed.
  3. Add peanut butter (1/4 cup), honey (3 tablespoons), 2% milk (1/4 cup), vanilla extract (1 teaspoon), and coconut oil (1 tablespoon). Stir until a thick dough forms and holds together easily when pressed.
  4. Fold in mini chocolate chips (1/2 cup) until evenly distributed throughout the dough.
  5. Remove the molds from the freezer once the chocolate layer is firm. Divide the dough evenly between the molds, pressing firmly and smoothing the tops into an even layer.
  6. Return the molds to the freezer and freeze for 1 to 2 hours, or until fully set.
  7. Once firm, remove the bars from the molds and store in an airtight container in the freezer.

Notes

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.

  • Prep Time: 15 mins
  • Category: Breakfast, Snack
  • Method: No-Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 235
  • Sugar: 12.5 g
  • Sodium: 66.2 mg
  • Fat: 10.6 g
  • Carbohydrates: 18 g
  • Protein: 8.9 g
  • Cholesterol: 1.5 mg

Find it online: https://www.simplysissom.com/homemade-peanut-butter-chocolate-perfect-bar-recipe/