Have your candy bar and protein too! These homemade Snickers-style protein bars combine oat flour, peanut butter, maple syrup, and protein powder for a satisfying, protein-packed treat.
These Snickers Protein Bars were developed with care and taste-tested multiple times. The result is a layered bar that tastes indulgent yet offers added protein thanks to protein powder in the base layer. The bars are finished with a peanut butter caramel layer and a glossy chocolate coating. While the recipe involves three layers and takes a bit of time, it’s straightforward and makes a dozen bars.
What is in these Snickers Protein Bars?
The bars have three distinct layers: a nutty oat “nuget” base made from oat flour, protein powder, peanut butter, and maple syrup; a crunchy peanut butter caramel layer made from peanut butter, maple syrup, coconut oil, and chopped peanuts; and a chocolate coating made from semi-sweet chocolate and a little coconut oil to thin.
Substitutes & Variations
- Nut butter: If peanuts are not an option, swap for almond or cashew butter. Use a runny or drippy style nut butter so the layers bind properly.
- Chocolate: Use dairy-free chocolate or dark chocolate if you prefer.
- Protein powder: Any neutral or flavored protein powder works — whey, collagen, or plant-based. Chocolate or vanilla flavors will both complement the bars.
You can also change the bar size: cut smaller pieces for bite-sized snacks or keep them larger for a more filling bar.
Best Protein Powders
Choose a protein powder you cook with regularly. Options like raw organic blends, pure whey, and plant-based protein powders all work well in this recipe. Pick a flavor you enjoy—vanilla or chocolate are great choices for these bars.
Garden of Life
Raw Organic Protein
Simply Tera’s
Pure Whey Protein
Sun Warrior
Protein Powder
Top Tips
Nuget layer: Press the oat layer firmly and evenly into the pan so it binds and doesn’t crumble when sliced.
Chocolate coating: If the melted chocolate is too thick, add a little more coconut oil to thin it to a pourable consistency.
Wire rack: Spray the wire rack with nonstick spray before placing coated bars on it so they won’t stick as the chocolate sets.
And remember, taste matters more than perfect appearance—these bars are all about flavor.
How to Store Snickers Protein Bars
For best longevity and texture, store these bars in the freezer in a freezer-safe bag or container. They keep well frozen and are easy to grab for a quick snack.
More of our favorite protein bars
Protein Bars
- Homemade Protein Bars
- Nut and Coconut Bars
- No-Bake Peanut Butter Bars
- Homemade Granola Bars
Snickers Protein Bar Recipe
These bars yield 12 servings and provide a layered, crunchy, chocolate-coated snack with protein built into the base. Estimated protein per bar is approximately 11g.
Ingredients
Nuget Oat Layer
- 1.5 cups oat flour
- 1/2 cup vanilla protein powder
- 1/2 cup maple syrup
- 1/3 cup all-natural, drippy peanut butter
Peanut Butter Caramel Layer
- 1/2 cup all-natural, drippy peanut butter
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 3/4 cup chopped, salted peanuts
Chocolate Coating
- 1.5 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil
Instructions
- Line an 8×8-inch pan with parchment paper and set aside.
- Make the nuget oat layer: combine oat flour, protein powder, maple syrup, and peanut butter in a large bowl. Stir vigorously until a thick dough forms.
- Transfer the oat mixture to the lined pan and press it firmly and evenly to create a smooth base.
- Prepare the peanut butter caramel: mix peanut butter, maple syrup, and melted coconut oil until combined, then fold in the chopped peanuts.
- Pour the peanut butter caramel over the oat layer and smooth the top. Freeze the pan for 1 hour so the layers firm up.
- Prepare the chocolate: melt the chocolate chips and coconut oil together in short microwave bursts (about 20 seconds), stirring until glossy and melted. Alternatively, melt in a double boiler.
- Place a wire rack over parchment paper and lightly spray the rack to prevent sticking. Remove the frozen slab from the pan by lifting the parchment and slice into 12 bars.
- Working quickly while bars are still frozen, coat each bar in melted chocolate, letting excess drip off before placing on the prepared wire rack. Optionally sprinkle with flaky sea salt.
- Transfer coated bars to a parchment-lined tray and return to the freezer until the chocolate sets. Store in a freezer-safe bag or container.
Tips & Notes
- Use any flavor of protein powder you like—vanilla, chocolate, or caramel will all work. Both whey and vegan powders are fine.
- For extra crunch, increase the amount of chopped peanuts in the caramel layer.
- If the chocolate thickens while dipping, warm slightly and stir in a little more coconut oil to loosen it.
Nutrition
Approximate per bar: Calories: 482 kcal, Carbohydrates: 46 g, Protein: 11 g, Fat: 30 g, Fiber: 4 g, Sugar: 27 g. Nutrition information is an approximation.
Photography: Photos in this post were taken by Ashley McGlaughlin (The Edible Perspective).