Peanut Butter Protein Bar Recipe
Make Peanut Butter Protein Bar Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry base
Wet & binder
Add-ins & topping
Method
Dry base
Prepare dry ingredients
Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving a little overhang for easy removal. In a large mixing bowl, combine 2 cups rolled oats, 1 cup vanilla whey protein powder, 1/4 cup ground flaxseed, 1/2 teaspoon baking powder, and 1/4 teaspoon fine salt. Whisk briefly until evenly mixed.
Wet & binder
Warm and blend wet ingredients
In a small saucepan over low heat (or in a microwave-safe bowl for 20–30 seconds), gently warm 1 cup natural creamy peanut butter and 1/2 cup honey (or maple syrup) just until they soften and become pourable but not boiling. Stir in 1/4 cup unsweetened applesauce and 1 teaspoon vanilla extract until smooth and fully combined.
Combine wet into dry
Pour the warm peanut butter-honey mixture into the bowl with the dry ingredients. Using a sturdy spatula or wooden spoon, fold and press until a uniform, slightly sticky dough forms. If the mixture seems too dry and crumbly, add up to 2 tablespoons milk (or water), 1 tablespoon at a time, until it holds together when pressed. If it's too wet, add 1–2 tablespoons oats or 1–2 teaspoons protein powder.
Add-ins & topping
Fold in mix-ins
Fold in 1/4 cup mini dark chocolate chips and 1/4 cup chopped roasted peanuts until distributed evenly, reserving a tablespoon of each for topping if desired.
Press into pan
Transfer the mixture to the prepared 8x8-inch pan. Use an offset spatula or the back of a spoon (or a piece of parchment) to press the mixture firmly and evenly into the pan, compacting it to create a dense bar texture. Sprinkle the reserved chocolate chips and chopped peanuts on top and press them lightly into the surface.
Chill & set
Cover the pan and refrigerate for at least 1 hour (or up to 3 hours) to allow the bars to firm up. For quicker setting, freeze for 20–30 minutes.
Slice and store
Lift the set slab from the pan using the parchment overhang and place on a cutting board. Using a sharp knife, slice into 12 equal bars (3 rows by 4 columns) or 8 larger bars as preferred. Store bars in an airtight container in the refrigerator for up to 7–10 days, or freeze individually wrapped for up to 3 months.