My new chocolate peanut butter protein bars blend creamy peanut butter, honey, oats and cocoa into a chewy bar that’s firm yet soft. Warm peanut butter and melted coconut oil coat the mix before chilling.
This recipe addresses dry, crumbly protein bars, flavorless snacks, and the need for a quick, satisfying post-workout option for busy schedules.
I used to end up with dry, crumbly bars that tasted flat. So, I needed easy protein bars that held together and had a real chocolate kick (especially when the kids pop in after school).
I once forgot to cool the pan so the mixture stuck (lesson learned), now I press the mix with a cup. The chocolate smell in the kitchen makes me grin. Bars are ready in 15 minutes, set after 1 hour chill, ideal for a post-workout snack.
If you want another satisfying protein treat, you might try my Protein Brownies.
Table of contents
Dietary Considerations
- This recipe is not dairy-free, vegan or vegetarian due to whey protein powder, collagen peptides and honey.
- This recipe is not gluten-free due to quick oats.
- This recipe does not meet keto or low-carb diets due to honey and quick oats.
- This recipe contains peanut butter, so it is unsuitable for nut-free diets.
Why You Will Love This Recipe
- Ready in a Snap: You melt peanut butter, honey, and coconut oil in about four minutes, mix in oats and powders, then chill bars for one hour.
- 20 Grams of Protein: Each bar packs over 20 grams from whey and collagen peptides, so I use them as a reliable snack that suits my diabetes plan.
- Chewiness Without Crumble: Sunflower lecithin and chia seeds hold every bite together, so I stop worrying about dry crumbs when I grab a bar on busy mornings.
- Balanced Sweetness: Honey and peanut butter powder keep sugar levels in check, letting me enjoy a satisfying snack without unexpected glucose spikes throughout the day.
Chocolate Peanut Butter Protein Bars
- Prep Time: 15 minutes
- Cool Time: 1 hour
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 bars 1x
- Category: snack
- Method: no-bake
- Cuisine: American
- Diet: gluten-free
Description
These chocolate peanut butter protein bars blend creamy peanut butter, honey, oats, and cocoa into a chewy bar that’s firm yet soft, perfect for a post-workout snack.
Ingredients
- 1 cup peanut butter
- ½ cup honey
- ¼ cup coconut oil
- 1 tsp vanilla extract
- 2 cups whey protein powder
- ½ cup collagen peptides
- 2 cups quick oats
- ½ cup unsweetened cocoa powder
- ¼ cup peanut butter powder
- 2 tbsp flaxseed meal
- 1 tbsp chia seeds
- ½ tsp salt
- 1 tbsp sunflower lecithin granules
- ½ cup dark chocolate chips
- 1 tbsp coconut oil
Instructions
- Line an 8×8-inch pan with parchment paper, leaving an overhang to make lifting the bars easier once set. For better cling, consider chilling the parchment in the pan before adding the mixture.
- In a medium saucepan over low heat, combine 1 cup of peanut butter, ½ cup of honey, and ¼ cup of coconut oil. Stir until fully melted and smooth, taking around 3–4 minutes. Once melted, remove from heat and whisk in 1 tsp of vanilla extract to keep the flavor bright.
- In a large bowl, whisk together the following dry ingredients until uniform: 2 cups of whey protein powder, ½ cup of collagen peptides, 2 cups of quick oats, ½ cup of unsweetened cocoa powder, ¼ cup of peanut butter powder, 2 tbsp of flaxseed meal, 1 tbsp of chia seeds, ½ tsp of salt, and 1 tbsp of sunflower lecithin granules. This mix contributes to chewiness and helps prevent a sandy texture.
- Pour the warm peanut butter mixture into the dry ingredients. Stir vigorously until every bit of the dry powder is moistened and the mixture holds together when pressed. This is crucial for the bars to maintain their shape without crumbling.
- Transfer the mixture to the prepared pan. Using a piece of parchment or the back of a flat measuring cup, press the mix firmly and evenly into the pan. Ensure every corner is filled for consistent shape and texture.
- Refrigerate for at least 1 hour, or until fully set. This chilling time not only solidifies the bars but helps the flavors meld together.
- While your bars chill, melt ½ cup of dark chocolate chips and 1 tbsp of coconut oil in a microwave-safe bowl. Heat in 20-second bursts, stirring between each until smooth and glossy. Remove while still slightly fluid for easier drizzling.
- Once the bars have set, lift them from the pan using the parchment overhang and place them on a wire rack set over parchment paper. Drizzle the melted chocolate evenly over the top, then return to the refrigerator for an additional 15 minutes to allow the drizzle to firm up.
- After the drizzle has set, cut the bars into 12 squares using a sharp knife. Wipe the knife between cuts to maintain clean edges.
Notes
- Choose a natural jar of peanut butter, stir before measuring to ensure a creamy texture. If necessary, almond butter can be used as a substitute.
- Opt for clear, runny honey to sweeten the bars and keep them moist. Maple syrup works as a vegan alternative.
- Refined coconut oil offers a neutral taste; melt gently off-heat. Olive oil can be used in the chocolate drizzle.
- Use a smooth chocolate or unflavored whey protein powder to avoid grit and provide over 20g of protein per bar. Plant-based protein can replace it, but increase lecithin by 1 tsp for better binding.
- Unflavored type I collagen peptides dissolve well and add protein without altering taste. Skip if unavailable or substitute with extra whey protein.
- Use certified gluten-free quick oats; they impart chewiness and structure. Oat flour can substitute with the same weight.
- Prefer Dutch-processed unsweetened cocoa powder for richness. Sifting before mixing prevents lumps and amplifies chocolate flavor without adding sugar.
- This low-fat peanut butter powder balances the mix’s stickiness while enhancing peanut taste. Use extra protein powder as an alternative if needed.
- Store flaxseed meal in the fridge for freshness. Both flaxseed and chia seeds contribute fiber and oil to bind the mixture, preventing crumbling. You can substitute extra chia seeds if desired.
- Sunflower lecithin granules help integrate dry ingredients smoothly, preventing a sandy texture.
- Choose 70% cacao chocolate chips to contrast and elevate flavor for the bars. If unavailable, chopped dark chocolate bars can replace it in equal volume.
- Store bars in an airtight container in the refrigerator for up to 10 days; alternatively, freeze for up to 3 months.
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
Ingredient Notes
- Peanut butter: Choose a natural jar, stir before measuring, adds creamy texture and protein, binds dry ingredients; swap almond butter if needed.
- Honey: Opt for clear, runny honey, it sweetens and keeps bars moist without grit; replace with maple syrup for a vegan version.
- Whey protein powder: Pick a smooth chocolate or unflavored powder, fine grind avoids grit, provides over 20g protein per bar; sub plant-based powder (add lecithin).
- Quick oats: Use certified gluten-free, check for uniform flakes, adds chew and structure, helps hold moisture; sub oat flour with same weight.
- Peanut butter powder: Choose low-fat, fine texture, balances stickiness in nut butter base, boosts peanut taste; sub extra protein powder in pinch.
- Flaxseed meal: Go with golden or brown, store in fridge, adds fiber and oil to bind, prevents crumbles; sub chia seeds extra tablespoon.
- Chia seeds: Use whole black or white seeds, soak briefly in wet mix, gel adds chewiness and binding; omit if texture offends.
- Sunflower lecithin granules: Use unflavored, dry-whisk into oats to prevent sandy texture, helps proteins and fats integrate smoothly.
- Dark chocolate chips: Pick 70% cacao chips, melt gently with coconut oil, drizzle sets with snap and bold contrast; sub chopped bars in equal volume.
Recipe Baking Tips
- If bars crumble when pressed, chill mixture 1 hour before cutting to let lecithin bind powders thoroughly and prevent loose crumbs.
- When dry pockets appear in mixture, add 1 tablespoon melted coconut oil to help moisten whey and collagen blend and improve cohesion.
- For clumps in dry mix, whisk all dry powders in bowl for 30 seconds to break up pockets evenly.
- If bars stick to pan, chill lined pan 10 minutes then press parchment edges into corners to prevent tearing when lifting.
- For drizzle running off edges, chill bars 1 hour, cool 45 minutes, drizzle ½ cup dark chocolate, refrigerate 15 minutes to set.
Serving Suggestions
Serve chocolate peanut butter protein bars alongside Spinach Apple Salad and Greek Yogurt Dip to add greens and yogurt protein. Pair with almond butter banana smoothie and Carrot Ginger Slaw for added nutrient variety and textural contrast alongside protein bars.
Use chocolate peanut butter protein bars in Berry Yogurt Parfait or Apple Cinnamon Oatmeal to expand breakfast variety and protein. Add crushed bars to Banana Nut Muffins and Chocolate Chia Pudding to increase texture daily fiber boost and protein content.
Top chocolate peanut butter protein bars with Espresso Maple Syrup and Berry Coulis to add color contrast and visual appeal. Sprinkle crushed dark chocolate shards and toasted coconut flakes over bars before serving to add crunch and cocoa aroma notes.
Recipe variations
- You can use almond butter instead of peanut butter by substituting 1 cup creamy almond butter in the Foundation Recipe to create a nut variation.
- Add 2 tablespoons instant espresso powder and 1/4 cup walnuts for a mocha twist to chocolate peanut butter protein bars plus Gluten-Free Peanut Butter Cookies.
- Either whey protein powder or plant-based protein blend can replace whey and collagen peptides using 2 cups total in Foundation Recipe maintain high protein content.
- If using 9×13-inch pan double ingredients: 2 cups peanut butter, 1 cup honey, ½ cup coconut oil and 4 cups whey protein and collagen peptides.
Save This Recipe!
How to Store?
To keep your Ultimate No-Bake Chocolate Peanut Butter Protein Bars fresh and delicious, follow these storage tips:
Room Temperature: Store bars in an airtight container at room temperature up to 1 day, avoid direct sunlight, keep away from heat.
Refrigeration: Place bars in an airtight container in refrigerator up to 10 days, seal lid firmly, position away from odor sources.
Freezing: Wrap bars in plastic wrap or aluminum foil, place in freezer container up to 3 months, thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- McDonald’s Pancake Recipe
No. Consume one or two protein bars daily based on your protein needs; one bar a day isn’t excessive if total intake stays within limits.
Yes. Chocolate peanut butter can fit a healthy diet, supplying protein, healthy fats, and micronutrients.
A chocolate peanut butter protein bar contains 190 calories per serving.
No. A 200-calorie protein bar makes a convenient snack for weight loss goals.
Yes, if your total daily calories exceed what you burn, even protein bars can contribute to weight gain.
Yes. You can include chocolate peanut butter at breakfast, pre/post workout, or as a snack to increase fullness and curb overeating.
Adults need about 0.75 g protein per kilo daily—around 45 g for women, 55 g for men, equal to two palm-size portions like meat or tofu.
If you enjoyed this chocolate peanut butter protein bars or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
