Prime Bar Peanut Butter Recipe

Melt and combine wet ingredients

Place the peanut butter, honey, and unsalted butter in a medium microwave-safe bowl. Microwave in 20-second intervals, stirring between intervals, until the butter is melted and the mixture is smooth and pourable (about 40–60 seconds total). Alternatively, warm over low heat in a small saucepan until combined. Remove from heat and stir in vanilla extract and sea salt until homogenous.

Mix dry ingredients

In a separate bowl, whisk together the whey protein isolate, oat flour, and powdered milk (if using) until evenly combined and free of lumps.

Combine dry and wet

Pour the warm peanut butter mixture into the bowl with the dry ingredients. Stir with a sturdy spatula or wooden spoon until a thick dough forms. If the mixture feels crumbly or too dry, add water or almond milk 1 teaspoon at a time (up to the amount listed) until the dough holds together but is still slightly tacky. If too sticky, fold in the optional powdered erythritol or an additional tablespoon of oat flour.

Adjust texture

Fold in the shredded coconut (if using) for extra texture. The final consistency should be pliable and firm enough to shape into bars without sticking heavily to your hands.

Line an 8x4-inch loaf pan (or a small rectangular container) with parchment paper leaving an overhang for easy removal. Press the peanut butter-protein mixture evenly into the pan using a spatula or the back of a spoon, smoothing the top and compacting firmly to remove air pockets. For individual bars, you can press the mixture onto a silicone mat and cut after chilling.

Chill the pan in the refrigerator for at least 45–60 minutes (or 20–30 minutes in the freezer) until the mixture is firm to the touch.

Prepare chocolate

If coating in chocolate, melt the dark chocolate and coconut oil together in a microwave-safe bowl in 20-second bursts, stirring between, until smooth. Alternatively, use a double boiler and stir until completely melted and glossy.

Remove the chilled peanut block from the pan using the parchment overhang and place on a cutting board. Cut into 8 equal bars (for 8 servings) or desired size. Working quickly, dip each bar into the melted chocolate using two forks or a dipping tool, letting excess chocolate drip off. Place coated bars on a parchment-lined tray. If desired, drizzle any remaining chocolate over the bars for a neat finish.

Return the coated bars to the refrigerator for 10–15 minutes (or until chocolate is set). If not coating, simply slice chilled block and serve.

Store finished bars in an airtight container in the refrigerator for up to 10–14 days or freeze for up to 3 months. If frozen, thaw in the refrigerator before eating. Bring to near room temperature for a softer texture before serving, if desired.