These Peanut Butter and Chocolate Protein Bars are packed with whey protein powder, creamy peanut butter, and dark chocolate for a chewy, high-protein snack. Made with simple ingredients like rolled oats, chia seeds, and honey, they’re easy to bake and perfect for meal prep.

These are so good! Perfectly chewy, packed with protein, and way better than any store-bought bars—definitely making them again!
- Chella S.
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Bailey's Thoughts ...
Have you seen the price of store-bought protein bars lately? Wild. And half the time, they have a weird chalky taste or ingredients you can’t pronounce. These Peanut Butter and Chocolate Protein Bars fix all of that—soft but sturdy, packed with rich chocolate and creamy peanut butter, and made with simple ingredients you actually want to eat. Plus, they’re ridiculously easy to throw together.
Chewy, chocolatey, and just sweet enough, these bars deliver everything you love about a good protein bar without the mystery ingredients. The dark chocolate chunks melt just enough to feel indulgent, while the honey and rolled oatskeep everything perfectly soft. And if you love that salty-sweet magic? A pinch of flaky sea salt on top makes these completely addictive.
A few things to know: Mixing is easy—just grab a large bowl and a sturdy spoon. If the dough feels too dry, a splash of regular milk will fix it. And don’t skip pressing the mixture firmly into the pan before baking—it’s the key to that perfect chewy texture. Oh, and while one batch should last all week… go ahead and double it. These disappear fast.
-Bailey
P.S. If you love these, you need to try my No Bake Cereal Bars. No oven required, just as easy, and just as dangerously snackable.
Ingredients
Quick oats: Absorb moisture more evenly than rolled oats, creating a softer, chewier bar. Avoid using steel-cut oats, as they won’t soften properly.
Whey chocolate protein powder: Look for a brand that blends smoothly without a chalky texture. Some protein powders absorb more liquid than others, so if using a different brand, you may need to adjust the Fairlife milk slightly.
Collagen peptides: Unflavored collagen works best to avoid altering the taste. Can be omitted without affecting texture.
Chia seeds: Whole chia seeds add texture and binding power. If you prefer a smoother bar, ground chia seeds can be used instead.
Cinnamon: Adds warmth and enhances the chocolate and peanut butter flavors without overpowering them.
Dark chocolate, chopped: Use high-quality dark chocolate for the best flavor and meltability. Chocolate chips work in a pinch but won’t melt as smoothly.
Creamy peanut butter: Use a no-stir peanut butter like Jif or Skippy for consistent texture and binding. Natural peanut butter hasn’t been tested and may make the batter too wet due to its thinner consistency and oil separation.
Honey: Provides sweetness and chewiness. Raw honey works, but regular honey blends more smoothly. Maple syrup can be substituted but may slightly change the texture.
Melted butter or coconut oil: Use unsalted butter for better control of salt levels. If using coconut oil, refined coconut oil has a neutral flavor, while unrefined adds a subtle coconut taste.
Fairlife milk: This ultra-filtered milk adds extra protein and creaminess. If substituting with regular milk, note that it contains less protein, which may slightly affect texture.
Vanilla extract: Pure vanilla extract provides the best flavor, but imitation vanilla works if needed.
Egg: Use a large egg at room temperature egg.
See Recipe Card for quantities.
Instructions
- Preheat the oven and line an 8x8-inch baking dish with parchment paper, lightly greasing it to prevent sticking.
- In a large mixing bowl, whisk together quick oats, whey chocolate protein powder, collagen peptides, chia seeds, cinnamon, and salt until evenly combined.
- Melt chocolate, stirring until smooth. Stir in peanut butter, honey, and melted butter until fully combined. Whisk in Fairlife milk, vanilla extract, and egg until the mixture is smooth and slightly thickened.
- Pour the wet mixture into the dry ingredients and stir until fully incorporated. The batter should be sticky but scoopable. If too thick, add a little more milk.
- Transfer the mixture to the prepared baking dish and press it firmly into an even layer.
- Bake until the edges are set but the center is slightly soft. Let cool completely in the pan before slicing into bars.
Top Tip
Different whey protein powders absorb liquid differently. If using a new brand, adjust the milk as needed to get the right consistency.
Substitutions
Quick oats: Substitute rolled oats, but pulse them briefly in a food processor for a softer texture. Do not use steel-cut oats, as they won’t soften properly.
Whey chocolate protein powder: Vanilla whey protein will provide a neutral flavor and still complement the chocolate and peanut butter. Chocolate peanut butter whey protein would also work well.
Collagen peptides: Omit if needed.
Chia seeds: Substitute ground flaxseeds (flax meal) in a 1:1 ratio. Whole flaxseeds will not absorb liquid properly.
Dark chocolate, chopped: Substitute semi-sweet chocolate for a slightly sweeter taste, or use chocolate chips, though they may not melt as smoothly.
Honey: Substitute maple syrup in a 1:1 ratio. The bars may be slightly softer. Do not use granulated sugar, as it will not provide the same binding properties.
Melted butter or coconut oil: Use an equal amount of vegetable oil or ghee. The flavor may vary slightly, but the texture will remain the same.
Fairlife milk: Substitute with regular whole milk in a 1:1 ratio. This will slightly reduce the protein content but will not affect the texture.
Variations
Gluten-Free: Already is!
Nut-Free: Use sunflower seed butter instead of peanut butter, and check that your protein powder is nut-free.
Dairy-Free: Use coconut oil instead of butter and swap Fairlife milk for an unsweetened dairy-free milk alternative like oat or almond milk.
Feed a Crowd: Double the recipe and bake in a 9x13-inch pan. Bake time may need to be increased slightly.
Equipment
8x8-Inch Professional Square Baking Pan: The ideal size for bars with the right thickness. A 9x9-inch pan can be used, but bars will be slightly thinner. I like this one because it has 90 degree corners. (Affiliate Link)
Storage
Refrigerate: Store bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Freeze: These bars freeze well. Wrap individually in plastic wrap, then place in a freezer-safe container for up to 1 month. Thaw at room temperature for 10-15 minutes before eating.
Reheat: No reheating needed—these bars are best enjoyed at room temperature or slightly chilled straight from the fridge.
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Recipe
Peanut Butter and Chocolate Protein Bars
- Total Time: 30 minutes
- Yield: 9 bars
Description
Description: These Peanut Butter and Chocolate Protein Bars are packed with whey protein powder, creamy peanut butter, and dark chocolate for a chewy, high-protein snack. Made with simple ingredients like rolled oats, chia seeds, and honey, they’re easy to bake and perfect for meal prep.
Ingredients
- Quick oats (1 ½ cups | 150g)
- Whey chocolate protein powder (⅓ cup | 25g)
- Collagen peptides (2 tablespoon | 20g)
- Chia seeds (1 tablespoon | 10g)
- Cinnamon (1 teaspoon | 2g)
- Salt (½ teaspoon | 1g)
- Dark chocolate, chopped (½ cup | 85g)
- Creamy peanut butter (⅓ cup | 85g)
- Honey (¼ cup | 60ml)
- Melted butter or coconut oil (2 tablespoon | 28g)
- Fairlife milk (3 tablespoon | 45ml)
- Vanilla extract (1 teaspoon | 5ml)
- Egg (1 large)
Instructions
- Preheat the oven to 325°F. Line an 8x8-inch baking dish with parchment paper and lightly grease it.
- In a large mixing bowl, whisk together quick oats (1 ½ cups | 150g), whey chocolate protein powder (⅓ cup | 25g), collagen peptides (2 tablespoon | 20g), chia seeds (1 tablespoon | 10g), cinnamon (1 teaspoon | 2g), and salt (½ teaspoon | 1g) until well combined.
- In a microwave-safe bowl, melt dark chocolate (½ cup | 85g) in 20-second intervals, stirring between each, until smooth. Stir in creamy peanut butter (⅓ cup | 85g), honey (¼ cup | 60ml), and melted butter or coconut oil (2 tablespoon | 28g) until fully combined.
- Whisk Fairlife milk (3 tablespoon | 45ml), vanilla extract (1 teaspoon | 5ml), and egg (1 large) into the melted mixture until smooth and slightly thickened.
- Pour the wet mixture into the dry ingredients and stir until fully incorporated. The batter should be sticky but scoopable. If too thick, add 1 extra tablespoon of Fairlife milk.
- Transfer the mixture to the prepared baking dish and press it firmly into an even layer.
- Bake for 10-12 minutes, until the edges are just set but the center still looks slightly soft. Do not overbake—bars will firm up as they cool. Let the bars cool completely in the pan before slicing into 9 squares.
Notes
I used Clean Simple Eats Chocolate Brownie Batter protein powder when testing this recipe. Different protein powders absorb liquid differently. Adjust the milk as needed to get the right consistency.
The batter should be thick and slightly sticky. If it's too dry, add a splash of milk (1 tablespoon at a time) until it holds together. If it's too wet, mix in rolled oats (1-2 tbsp) to firm it up.
Let the bars cool completely before slicing to prevent crumbling. For extra clean cuts, use a sharp serrated knife and wipe it between slices.
Store in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or freeze individually wrapped bars for up to 1 month.
If you prefer a sweeter bar, substitute dark chocolate chunks with semi-sweet chocolate chips.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Bar
- Calories: 217
- Sugar: 9.1 g
- Sodium: 211.7 mg
- Fat: 8.5 g
- Carbohydrates: 23.2 g
- Protein: 10.8 g
- Cholesterol: 28.3 mg
Angie@Angie's Recipes
We are huge fans of peanut butter! These protein bars fit the bill!
Simply Sissom
Hi Angie! I think you will love them. Let me know!
Ellen
I have the Peanut Butter Chocolate Protein Bars in the pan and realized the chocolate bits were never added. I followed the directions.........no mention of adding the chocolate. I'll press them in the best I can, but maybe a good idea to include in the recipe. Please do not use my email address for any promotion. Thanks
Bailey Sissom
You email is safe with me! Thanks for bringing that to my attention. Since the chocolate chunks are optional I did not add them to the recipe, but I definitely see how this could be confusing. I am going to edit the recipe this afternoon. Thank you! Hope you loved the bars!
Ellen
Wow! I have been looking for a homemade protein bar that doesn't leave a "chalky" taste. I used the Clean Simple Eats protein as recommended in the recipe and these turned out fantastic!