Ingredients
Method
Prepare the Base
- First, line an 8x8 inch baking pan with parchment paper. Leave some overhang on the sides, which will act as handles to easily lift the bars out later.
- In a large microwave-safe bowl, combine the creamy peanut butter and honey or maple syrup. If your peanut butter is thick, microwave for about 30 to 45 seconds, then stir until it is melted and well-mixed.
- Next, add the protein powder and old fashioned oats to the wet ingredients. Use a sturdy spatula to mix until everything is thoroughly combined. The mixture will be thick.
Press and Chill
- Transfer the mixture to your prepared pan. Press the mixture down very firmly and evenly into the bottom of the pan. Use the back of a spatula or your hands to create a dense, compact layer to prevent the bars from being crumbly.
Add the Chocolate Topping
- In a separate microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave the chocolate in 30-second intervals, stirring well after each one. Stop as soon as the chocolate is smooth to avoid overheating.
- Pour the beautifully melted chocolate over the peanut butter base. Use a spatula to spread it into an even layer, covering the base completely.
- Immediately sprinkle the toasted, chopped peanuts and a pinch of flaky sea salt over the wet chocolate to ensure the topping sticks as the chocolate sets.
Chill and Cut
- Place the pan in the refrigerator to chill for at least 1 to 2 hours, until the chocolate layer is completely firm to the touch.
- Once firm, use the parchment paper handles to lift the entire block out of the pan. Place it on a cutting board and use a sharp knife to slice it into 16 bars. Your delicious homemade protein bars are now ready to enjoy.
Nutrition
Notes
Pro Tips: Always use parchment paper with overhang "handles" for incredibly easy removal. Press the base down as firmly as you can; this is the number one trick to prevent crumbly bars. Use a runny, natural peanut butter for the easiest mixing and best texture. Don't skip the coconut oil in the chocolate; it ensures a smooth, glossy topping that won't crack when you cut it.
Storage: Store these bars in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze them for up to one month, placing parchment paper between layers to prevent sticking.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.