Prime Bar Peanut Butter Recipe
Make Prime Bar Peanut Butter 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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Base / Dry Mix
Wet / Binding
Add-ins & Topping
Method
Base / Dry Mix
Combine dry ingredients
In a large bowl, whisk together 2 cups rolled oats, 1 cup whey protein powder, 1/2 cup almond flour, 1/4 cup ground flaxseed (if using) and 1/2 tsp kosher salt until evenly blended and free of lumps.
Wet / Binding
Warm and mix wet ingredients
In a small saucepan over low heat or in a microwave-safe bowl, gently warm 1 cup natural creamy peanut butter, 1/2 cup honey or brown rice syrup, and 1 tbsp oil just until pourable (about 20–30 seconds in microwave or 2–3 minutes on stove). Stir in 1/4 cup unsweetened applesauce and 1 tsp vanilla extract until smooth and fully combined. Do not overheat.
Combine wet and dry
Pour the warm peanut butter mixture into the bowl with the dry ingredients. Using a sturdy spatula or rubber scraper, fold and press until a thick, tacky dough forms. If the mixture feels too dry and crumbly, add 1–2 tbsp water or additional applesauce, 1 tbsp at a time, until it holds together. If too wet, add 1–2 tbsp oats or protein powder.
Add-ins & Topping
Incorporate add-ins
Fold in 1/4 cup mini dark chocolate chips and 1/4 cup crushed peanuts evenly into the dough, reserving a tablespoon of crushed peanuts and a few chocolate chips for topping.
Press into pan and chill
Line an 8x8-inch (20x20 cm) baking pan with parchment paper leaving an overhang. Transfer the mixture into the pan and press firmly and evenly into an even layer—use the bottom of a measuring cup or another flat object to compact the mixture tightly. Sprinkle reserved crushed peanuts and a few chocolate chips over the top, then lightly press them in. Sprinkle 1/4 tsp sea salt evenly across the surface.
Slice and store
Use the parchment overhang to lift the set slab from the pan. Place on a cutting board and slice into 8 equal bars (or 12 smaller bars). Store in an airtight container in the refrigerator for up to 10 days or freeze for up to 3 months. If frozen, thaw in the fridge or at room temperature for 20–30 minutes before eating.