No-Bake High Protein Snickers Bars

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Thick, chewy, no-bake snickers bars with about 24 grams of protein per bar. Three layers of peanut butter nougat, gooey roasted peanut caramel, and a rich chocolate shell. Includes healthy swap options for a lighter version with the same protein. No oven needed!

Prep Time15

Chill Time2

Total Time2 15

Course: Snack

Cuisine: American

Diet: Vegetarian

Keyword: bars, chocolate, Greek yogurt, healthy, no bake, no bake bars, nougat, peanut butter, peanut butter bars, peanuts, protein, sea salt, snickers

Servings: bars

Calories: 569kcal

Author: Kim Lange

Equipment

8x8 baking pan
Parchment paper
Large mixing bowl
Small saucepan
Microwave or double boiler (for melting chocolate)

Ingredients

Nougat Base

1 ½ cups PB2 Performance Peanut Butter Protein
¼ cup vanilla whey protein powder or chocolate protein powder
¾ cup oat flour
¼ cup powdered sweetener
¼ teaspoon fine sea salt
¾ cup Jif Low Sugar Peanut Butter or 1/2 cup peanut butter + 1/4 cup PB2 for lighter version
½ cup Greek yogurt use nonfat for lighter version
⅓ cup agave maple syrup, or honey (use 3 tablespoons for lighter version)
2 teaspoons vanilla extract
2 to 4 tablespoons milk of choice only if needed

Peanut Layer

⅓ cup Jif Low Sugar Peanut Butter use 3 tablespoons for lighter version
¼ cup agave use 2 tablespoons for lighter version
2 tablespoons coconut oil use 1 tablespoon for lighter version
¼ teaspoon salt
1 teaspoon vanilla extract
½ to ¾ cup roasted peanuts

Chocolate Shell

1 ¼ cups chocolate chips or 8 ounces chopped dark chocolate bar use 3/4 cup chips or 5 ounces for lighter version
1 tablespoon coconut oil
Flaky sea salt for topping

Instructions

Prep the Pan

Line an 8x8 pan with parchment paper, leaving some overhang on the sides.

Make the Nougat

In a large bowl, whisk together 1 1/4 cups PB2 Performance, 1 cup oat flour, 1/4 cup powdered sweetener, and 1/4 teaspoon salt.
In a separate bowl, mix 3/4 cup peanut butter, 1/2 cup Greek yogurt, 1/3 cup agave, and 2 teaspoons vanilla until smooth.
Combine the wet ingredients into the dry and stir until a thick dough forms. Add 2 to 4 tablespoons milk only if the dough is too dry.
Press the dough firmly and evenly into the lined pan.

Make the Peanut Layer

In a small saucepan over low heat, warm 1/3 cup peanut butter, 1/4 cup agave, 2 tablespoons coconut oil, and 1/4 teaspoon salt until smooth.
Stir in 1 teaspoon vanilla and 1/2 to 3/4 cup roasted peanuts.
Spread evenly over the nougat base. Chill 20 to 30 minutes.

Add the Chocolate Shell

Melt 1 1/4 cups chocolate chips with 1 tablespoon coconut oil until smooth.
Pour over the peanut layer and spread evenly.
Sprinkle flaky sea salt on top.
Chill 1 to 2 hours until completely set.

Slice and Serve

Lift the bars out using the parchment overhang.
Cut into 8 large bars or 16 smaller bars.

Notes

Storage: Store in an airtight container in the refrigerator for up to 1 week. Freeze wrapped individual bars for up to 3 months.
Healthy swaps: The lighter version reduces peanut butter, agave, coconut oil, and chocolate amounts (see ingredient list). Protein stays the same at about 24g per bar.
Tip: Press the nougat layer firmly with the bottom of a measuring cup for bars that hold together cleanly when sliced.
Tip: Run your knife under hot water and wipe dry between cuts for clean slices.

Nutrition