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Have your candy bar and protein too! This is our protein Snickers bar recipe, made with nutritious ingredients such as oat flour, peanut butter, maple syrup, and protein powder.
2024 Protein Dessert Series. If you make this recipe, snap a photo and upload it to the comment section to enter for a chance to win a lululemon New Crew Back Pack! You’ll also be entered into a greater giveaway for this series — a $500 lululemon shopping spree! Winners will be chosen on January 31.
How cute are these protein Snickers Bars? Linely, our head recipe developer NAILED this recipe. I got to be the taste tester for multiple tests and I can safely say that these are better than the actual thing. Plus, they’re made with added protein powder and the most delicious peanut butter caramel.
This recipe is definitely a labor of love to make because there are 3 different parts, but I promise it’s worth it. Plus, it makes 12 bars!
This recipe is composed of 3 different layers. The first layer is the oat nuget layer made with oat flour, protein powder, peanut butter, and maple syrup. The second layer is the crunchy peanut butter caramel layer made with peanut butter, maple syrup, coconut oil, and peanuts. Finally, the 3rd layer is melted chocolate.
Substitues & Variations
- Nut butter: if you can’t do peanuts, feel free to swap for cashew butter or almond butter. Just make sure that the nut butter is drippy.
- Chocolate chips: you can use a dairy-free chocolate chip or dark chocolate.
- Protein powder: we tested this recipe with collagen powder, too, and that worked great! Feel free to use any kind and any flavor. Chocolate would be delicious!
You can also mix up how you cut these bars. You can make them smaller to be more bite-sized, too.
Top Tips
And remember: it’s about how they taste, not how they look!
We recommend storing these bars in the freezer as they will last the longest. We have them in a gallon-size bag and that works great!
Nuget Oat Layer
- 1.5 cups oat flour
- ½ cup vanilla protein powder we used Garden of Life Whey
- ½ cup maple syrup
- â…“ cup all-natural drippy peanut butter
Line an 8×8-inch pan with parchment paper and set aside.
Prepare the Nuget oat layer. Add all of the ingredients for the Nuget oat layer into a large bowl and mix vigorously with a spoon until it forms a thick dough.
Transfer the oat mixture to the lined pan. Firmly press it into the pan until it has a smooth top.
Prepare the peanut butter caramel layer. Add the peanut butter, maple syrup, and coconut oil to a bowl and mix until combined. Fold in the peanuts.
Pour the peanut butter caramel over the top of the oat layer. Smooth the caramel layer evenly over the oat layer until it has a smooth top. Transfer the pan to the freezer for 1 hour to harden to completely freeze while you prepare the third layer.
Prepare the chocolate layer. Place the chocolate chips and coconut oil in a microwave-safe bowl and microwave for 20-second increments, stirring after each increment until the chocolate is melted and glossy.
Place a wire rack on top of parchment paper and spray it with nonstick cooking spray.
After the bars have hardened, remove the bars from the pan by lifting up the parchment paper. Slice the bars into 12.
Make the Snickers Bars. While the bars are still frozen (working quickly is important!), place one bar into the bowl at a time and spoon chocolate over it, completely coating it. Let any excess chocolate drip off the bar and then place it onto the wire rack. Repeat until all bars are coated. Option to sprinkle each bar with sea salt.
Transfer all of the bars to a parchment-lined plate or baking sheet and return them to the freezer to set.
When the chocolate has set store them in a freezer-safe bag or container.
- Any type of vanilla, chocolate, or caramel protein powder can be used, whey or vegan.
- If you like Snickers bars extra crunchy, add more peanuts.
Calories: 482kcal Carbohydrates: 46g Protein: 11g Fat: 30g Fiber: 4g Sugar: 27g
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
About Lee Funke
Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. She started this website in 2010 as a way to share her love for real food and wellness. The internet has changed so much since then and so has Fit Foodie Finds. Today we’re a female-run recipe website publishing hundreds of tried and true recipes developed and tested by our team.
