These Crunchy Chocolate-Coated Peanut Butter Protein Bars are the perfect combination of sweet, salty, chewy, and crunchy. Packed with protein and made without baking, they offer a satisfying and nourishing treat for any time of the day—whether you’re refueling post-workout or enjoying a mid-afternoon snack.
Why You’ll Love This Recipe
- No-bake and simple to make – no oven required.
- Packed with protein – ideal for fitness enthusiasts or anyone needing a nutritious energy boost.
- Customizable – easily adjust ingredients to suit dietary needs or taste preferences.
- Perfect texture – a chewy base with a crisp, chocolatey coating.
- Make-ahead friendly – store well in the fridge or freezer for quick snacks.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- natural peanut butter (smooth or crunchy)
- pure maple syrup or honey
- oat flour
- vanilla or chocolate protein powder
- salt
- vanilla extract
- dark chocolate chips or chopped chocolate
- coconut oil
- crushed peanuts or rice crisps (for coating)
Directions
- In a medium bowl, mix the peanut butter, maple syrup, oat flour, protein powder, salt, and vanilla extract until a thick dough forms.
- Line a loaf pan with parchment paper and press the mixture evenly into the bottom.
- Freeze for about 30 minutes or until the mixture is firm.
- Remove from the freezer and slice into bar shapes.
- In a heatproof bowl set over simmering water (double boiler), melt the chocolate chips and coconut oil, stirring until smooth.
- Stir in the crushed peanuts or rice crisps into the melted chocolate.
- Dip each bar into the chocolate mixture, using a fork to coat fully, and place on a parchment-lined tray.
- Chill in the refrigerator until the chocolate sets, approximately 15–20 minutes.
Servings and timing
Servings: Makes approximately 8–10 bars
Preparation Time: 15 minutes
Chilling Time: 45 minutes
Total Time: 1 hour
Variations
- Nut-free: Substitute peanut butter with sunflower seed butter or tahini.
- Vegan: Use maple syrup and a plant-based protein powder. Ensure the chocolate is dairy-free.
- Gluten-free: Confirm that oat flour and other ingredients are certified gluten-free.
- Extra crunch: Mix crushed rice crisps into the dough for added texture.
- Low-sugar: Choose sugar-free chocolate and sweeten the base with monk fruit or stevia-based syrup.
Storage/Reheating
Store the bars in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze the bars for up to 2 months. Thaw in the refrigerator or at room temperature. These bars do not require reheating and are best served chilled or at room temperature.
FAQs
How much protein is in each bar?
This depends on the type and brand of protein powder used, but typically each bar contains around 8–12 grams of protein.
Can I use a different type of nut butter?
Yes, almond butter, cashew butter, or sunflower seed butter work well as substitutes.
What can I use instead of oat flour?
You can use almond flour or finely ground rolled oats as a substitute.
Can I use white or milk chocolate instead of dark chocolate?
Yes, although dark chocolate is typically preferred for a healthier option, any type of chocolate can be used based on taste preference.
Are these bars freezer-friendly?
Yes, they freeze well. Store in an airtight container for up to 2 months.
Can I skip the protein powder?
Yes, but the texture may change slightly. You can replace it with extra oat flour if desired.
Do I need to temper the chocolate?
No, simple melting is sufficient since the bars are kept cold.
What’s the best way to cut the bars evenly?
Use a sharp knife and warm it slightly by dipping it in hot water and drying it off before slicing.
Can I add other mix-ins like dried fruit or seeds?
Yes, mix-ins like chia seeds, flax seeds, or chopped dried fruits can be added to the base for extra nutrition and texture.
Are these suitable for kids?
Absolutely, especially if you use a mild protein powder and adjust sweetness to taste.
Conclusion
Crunchy Chocolate-Coated Peanut Butter Protein Bars are an ideal blend of flavor and nutrition. Simple to make and rich in wholesome ingredients, they are a smart snack choice for busy days, active lifestyles, or when you just need something delicious without the guilt. Customize them to fit your dietary needs and enjoy the convenience of a grab-and-go bar that’s both satisfying and energizing.
Print
Crunchy Chocolate-Coated Peanut Butter Protein Bars
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 45 mins
- Yield: 8-10 bars
- Category: Snack
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Barres au beurre de cacahuète riches en protéines et sans cuisson, enrobées de chocolat noir riche avec une garniture croquante, idéales pour grignoter ou pour l’énergie après l’entraînement.
Ingredients
- 1 tasse de beurre d’arachide naturel (onctueux ou croquant)
- 1/4 tasse de sirop d’érable pur ou de miel
- 1/2 tasse de farine d’avoine
- 1/4 tasse de poudre de protéines à la vanille ou au chocolat
- 1/4 cuillère à café de sel
- 1/2 cuillère à café d’extrait de vanille
- 1 1/2 tasse de pépites de chocolat noir ou de chocolat haché
- 1 cuillère à soupe d’huile de coco
- 1/4 tasse d’arachides concassées ou de chips de riz (pour l’enrobage)
Instructions
- Dans un bol moyen, mélanger le beurre d’arachide, le sirop d’érable, la farine d’avoine, la poudre de protéines, le sel et l’extrait de vanille jusqu’à ce qu’une pâte épaisse se forme.
- Tapissez un moule à cake de papier sulfurisé et pressez fermement le mélange au fond, formant une couche uniforme.
- Congeler pendant 30 minutes ou jusqu’à ce que le mélange soit ferme.
- Retirer du congélateur et couper en barres.
- Faites fondre les pépites de chocolat et l’huile de coco ensemble dans un bol résistant à la chaleur au-dessus de l’eau frémissante, en remuant jusqu’à consistance lisse.
- Incorporez des cacahuètes concassées ou des chips de riz au chocolat fondu pour obtenir un enrobage croustillant.
- Trempez chaque barre dans le mélange de chocolat, en utilisant une fourchette pour bien l’enrober, puis placez-la sur une plaque recouverte de papier sulfurisé.
- Laissez refroidir au réfrigérateur jusqu’à ce que le chocolat soit complètement pris, environ 15 à 20 minutes.
Notes
- Conservez les barres dans un récipient hermétique au réfrigérateur jusqu’à 1 semaine.
- Utilisez du chocolat sans produits laitiers pour une version végétalienne.
- Remplacez la farine d’avoine par de la farine d’amande pour une option sans céréales.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 9g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
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