No Bake S'mores Protein Bars

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Thick, fudgy, marshmallow-studded no bake s'mores protein bars with melty chocolate pockets, crushed graham crackers, and a glossy chocolate drizzle on top. Around 14 to 20 grams of protein per bar, no oven required, and ready in about 90 minutes including chill time.

Prep Time15

Chill Time1 30

Total Time1 45

Course: Snack

Cuisine: American

Keyword: healthy s'mores, high protein snack, no bake protein bars, no bake s'mores protein bars, s'mores protein bars

Servings: bars

Calories: 405kcal

Author: Kim Lange

Equipment

8x4 or 9x5 loaf pan
Parchment paper
Large mixing bowl
Whisk
Spatula
Microwave-safe bowl

Ingredients

Protein Bar Base

1 ½ cups oat flour
½ cup vanilla, peanut butter, or chocolate protein powder
¼ cup unsweetened cocoa powder
¼ teaspoon salt
½ cup almond butter or peanut butter, drippy
⅓ cup agave or maple syrup
milk, as needed

S'mores Mix-ins and Toppings

½ cup mini marshmallows
½ cup chocolate chips or chopped chocolate
⅓ cup crushed graham crackers

Optional Chocolate Drizzle

½ cup dark chocolate chips
1 tablespoon coconut oil

Instructions

Make the Protein Bars

Whisk 1 1/2 cups oat flour, 1/2 cup protein powder, 1/4 cup cocoa powder, and 1/4 teaspoon salt in a large bowl until evenly combined and lump free.
Stir 1/2 cup almond butter, 1/3 cup agave or maple syrup, and a splash of milk in a separate bowl until smooth and glossy. If the nut butter is thick, warm it for 15 to 20 seconds first.
Pour the dry ingredients into the wet and stir until a thick, soft cookie-dough texture forms. Add another tablespoon of milk if it's crumbly or a little more oat flour if too soft.
Line an 8x4 or 9x5 loaf pan with parchment paper. Press the dough firmly and evenly into the pan, packing it down so the bars hold together when sliced.
Top with all the s'mores goodness. Sprinkle 1/2 cup mini marshmallows, 1/2 cup chocolate chips, and 1/3 cup crushed graham crackers over the top, pressing in gently so they stick.

Add the Chocolate Drizzle (Optional)

Melt 1/2 cup dark chocolate chips with 1 tablespoon coconut oil in 30-second microwave bursts, stirring between, until smooth.
Drizzle the melted chocolate over the topped bars in pretty ribbons.

Chill and Slice

Refrigerate for 1 to 2 hours, or freeze for 20 to 30 minutes, until firm enough to slice cleanly.
Lift the slab out of the pan using the parchment and slice into 6 thick bars (18 to 20g protein each) or 8 standard bars (14g protein each).

Notes

Storage: Store in an airtight container in the refrigerator for up to 7 days. They hold their shape best when cold.

Freezing: Wrap individual bars in plastic wrap and store in a freezer bag for up to 2 months. Thaw in the fridge for about an hour, or enjoy slightly frozen for an extra chewy texture.

Nut butter tip: Drippy almond or peanut butter blends most easily. If yours is thick or dry, warm it for 15 to 20 seconds before mixing.

Protein powder note: Whey works best for the smoothest texture. Plant-based runs drier, so add a splash more milk if needed. Casein gives you a thicker, fudgier bar.

Toasted marshmallow option: Pop the topped bars under the broiler for 30 to 60 seconds (watch closely!) for golden, campfire-style marshmallows.

Nutrition values are estimates based on standard ingredient measurements and may vary depending on the protein powder and nut butter brands used.

Nutrition