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 tbsp | 20g)
- Chia seeds (1 tbsp | 10g)
- Cinnamon (1 tsp | 2g)
- Salt (½ tsp | 1g)
- Dark chocolate, chopped (½ cup | 85g)
- Creamy peanut butter (⅓ cup | 85g)
- Honey (¼ cup | 60ml)
- Melted butter or coconut oil (2 tbsp | 28g)
- Fairlife milk (3 tbsp | 45ml)
- Vanilla extract (1 tsp | 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 tbsp | 20g), chia seeds (1 tbsp | 10g), cinnamon (1 tsp | 2g), and salt (½ tsp | 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 tbsp | 28g) until fully combined.
- Whisk Fairlife milk (3 tbsp | 45ml), vanilla extract (1 tsp | 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 tbsp 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
