Chocolate Peanut Butter Crunch Protein Bars
These no-bake Chocolate Peanut Butter Crunch Protein Bars are fudgy, chocolatey, and loaded with crispy crunch from toasted quinoa cereal. With creamy peanut butter, melted chocolate, and two kinds of protein powder, every bar packs 20 to 22 grams of protein and 10 grams of fiber. No oven needed, just mix, press, chill, and slice.
Servings: 6 bars
Calories: 490kcal
Equipment
- 9x5 loaf pan
- Parchment paper
- Microwave-safe bowl
- Mixing bowls
Ingredients
Bars
- 1 cup creamy peanut butter microwaved 20 to 30 seconds until runny
- 2 to 4 tablespoons agave syrup
- ½ cup peanut butter protein powder
- ¼ cup chocolate whey/casein protein powder
- ½ cup dark or semi-sweet chocolate chips or bar melted
- 1 to 2 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- salt Pinch of
- 1 cup toasted quinoa cereal
- Flaky sea salt
- Optional chocolate drizzle
Instructions
Make the Bars
- Melt 1/2 cup chocolate chips with 1 to 2 tablespoons coconut oil in the microwave in 30-second bursts, stirring between each, until smooth. Set aside.
- In a large bowl, stir together 1 cup creamy peanut butter, 2 to 4 tablespoons agave syrup, 1/2 cup peanut butter protein powder, 1/4 cup chocolate protein powder, 1 teaspoon vanilla, and a pinch of salt until fully combined.
- Stir 2 tablespoons of the melted chocolate into the peanut butter mixture until a thick dough forms.
- Fold in 1 cup toasted quinoa cereal until evenly distributed.
- Press the mixture firmly into a parchment-lined 9x5 pan in an even layer.
- Spread the remaining melted chocolate over the top. It will be a thin layer, so melt more chocolate if you want a thicker shell.
- Sprinkle with flaky sea salt and add an optional chocolate drizzle.
- Refrigerate 30 to 45 minutes until set.
- Lift out using the parchment and slice into 6 to 8 bars.
Notes
Storage: Keep in an airtight container in the refrigerator for up to 1 week, with parchment between layers. Freeze individually wrapped bars for up to 3 months.
Dairy-free/vegan: Use a plant-based protein powder and dairy-free chocolate chips. Add 1 to 2 tablespoons of plant milk if the dough is too thick.
Crumbly bars: Add another tablespoon of peanut butter, agave, or melted coconut oil and press the dough very firmly into the pan.
Nutrition values are estimates based on 6 bars and will vary with the specific protein powder, peanut butter, and chocolate you use.
Nutrition
Calories: 490kcal | Carbohydrates: 38g | Protein: 21g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 16mg | Sodium: 257mg | Potassium: 442mg | Fiber: 6g | Sugar: 16g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 2mg