Chocolate Peanut Butter Protein Bars
Chocolate peanut butter protein bars are easy to make in a small batch, and absolutely delicious. Using a good protein powder is the key. If there is a downside, it might be how hard it will be to only eat one.
- 40 min
- Serves 8
- 7 ingredients
Steps
- Line an 8 1/2x4 1/2-inch loaf pan with parchment paper, leaving overhang on all sides to make it easy to remove bars from the pan. Set aside.
- Place peanut butter, protein powder, maple syrup, vanilla and salt in a bowl and mix until well combined; press into the prepared pan. Set aside.
- Place chocolate chips and oil in a microwave safe bowl. Microwave for 30 seconds, stir. Repeat until chips are completely melted when stirred. Pour over bars, smooth chocolate. Refrigerate until set, about 30 minutes. Cut into 8 bars.
Frequently asked questions
Why is my protein bar mixture too dry to press?
Protein powders vary a lot in how much moisture they absorb. If it will not come together, add maple syrup a teaspoon at a time beyond the two tablespoons until it holds when squeezed. Natural peanut butter that has separated will also leave it crumbly, so stir the jar well first.
Can I use a different protein powder?
Yes, though it changes the texture more than the flavour. Whey blends stay softer while plant proteins soak up more moisture and firm up harder, so expect to adjust the maple syrup. Chocolate powder works in place of the vanilla.
What can I use instead of peanut butter?
Almond, cashew or sunflower seed butter all work in the same three quarter cup. Use a smooth one that pours rather than a stiff, heavily separated natural butter, or the mixture will not press evenly into the pan.
Why is my chocolate topping cracking when I cut it?
It was cut straight from the fridge. The teaspoon of coconut oil is there to keep the chocolate from setting hard, but it still shatters when very cold. Let the pan stand at room temperature for a few minutes and use a warm knife.
How should I store these protein bars?
Keep them covered in the fridge, where the chocolate stays set and the bars hold their shape. They soften at room temperature because there is nothing baked in them, so bring them out shortly before eating rather than storing them on the counter.
Can I make these protein bars without maple syrup?
Honey or agave work in the same two tablespoons. Something liquid and sticky is needed to bind the powder and peanut butter, so a granulated sweetener will leave the mixture too dry to press.