Peanut Butter Caramel Brownie Protein Bars

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Peanut Butter Caramel Brownie Protein Bars

Soft, fudgy no-bake peanut butter caramel brownie protein bars with chewy Medjool date caramel, a deep chocolate brownie base, and about 16 grams of protein per bar. Just a food processor and 15 minutes of hands-on time.

Prep Time15

Chill Time1 30

Total Time1 45

Course: Snack

Cuisine: American

Keyword: caramel brownie protein bars, date caramel protein bars, no bake protein bars, peanut butter caramel brownie protein bars, peanut butter protein bars

Servings: bars

Calories: 418kcal

Author: Kim Lange

Equipment

Food processor
8x8 baking pan
Parchment paper
Measuring cups and spoons

Ingredients

Caramel Base

1 cup creamy peanut butter
1 cup packed Medjool dates (8 to 10 large, pitted)
1 to 2 tablespoons agave, honey, or maple syrup
1 teaspoon vanilla
¼ teaspoon fine salt

Brownie and Protein Layer

¼ cup cocoa powder (bump to 1/3 cup for a darker brownie)
¼ cup chocolate protein powder (1 scoop)
¼ cup peanut butter protein powder (1 scoop)
2 to 4 tablespoons milk or Greek yogurt (or a combo of both)
1 ½ cups quick oats
⅓ cup mini chocolate chips

Optional Texture Add-Ins

1 tablespoon coconut oil, for extra fudgy texture
2 tablespoons flax, for a chewier bar
2 to 4 tablespoons crisp rice cereal, for crunch
1 teaspoon espresso powder, for deeper brownie flavor

Instructions

Make the Bars

Soften the dates. Microwave 1 cup pitted Medjool dates with 1 to 2 tablespoons water for 20 to 30 seconds, until warm and soft.
Blend the caramel. Add the softened dates, 1 cup peanut butter, 1 to 2 tablespoons syrup, 1 teaspoon vanilla, and 1/4 teaspoon salt to a food processor. Blend until smooth and caramel-like.
Build the brownie base. Add 1/4 cup cocoa powder, 1 scoop chocolate protein powder, and 1 scoop peanut butter protein powder. Blend or pulse until combined, adding 1 to 2 tablespoons milk or Greek yogurt if needed for a soft dough.
Add the structure. Add 1 1/2 cups quick oats and pulse 3 to 5 times, keeping the texture. Fold in 1/3 cup mini chocolate chips by hand.
Adjust the moisture. Add another 1 to 2 tablespoons milk or Greek yogurt if needed, until the mixture is thick, soft, and moldable.
Press and chill. Press firmly into an 8x8 pan lined with parchment. Chill 1 to 2 hours, then slice into 8 bars.

Notes

Storage: Keep in an airtight container in the refrigerator for up to 10 days. They taste even better after a day.

Freezing: Wrap bars individually in parchment and freeze for up to 3 months. Thaw in the fridge or let sit out for 10 to 15 minutes.

Soften the dates well for the smoothest caramel. If they are stiff or dry, the warm-water soak makes all the difference.

Don't over-pulse the oats, or the bars turn pasty and lose their chew.

Gluten-free option: Use certified gluten-free quick oats and a gluten-free protein powder.

Nutrition values are estimates and will vary with the protein powder and add-ins you use.

Nutrition