It’s 3pm, your energy is dipping, and you really want a candy bar. These peanut butter protein bars are the perfect solution for your afternoon cravings. They taste just like a Twix bar but keep you feeling full and fueled.
You can enjoy a sweet treat while sticking to your healthy goals. This recipe is completely vegan, low carb, and gluten-free. It is a fresh way to snack during busy back-to-school weeks.
Why You’ll Love This Recipe
These bars are a total winner for your weekly meal prep routine. You get three delicious layers without any complicated baking techniques. The shortbread base is tender and crisp thanks to the almond flour.
The middle layer is a creamy, salty peanut butter caramel. It feels indulgent but contains zero refined sugar. These bars are perfect for a healthy reset after a busy weekend of indulgence.
Simple Method
Making these bars is much easier than you might think. You start by baking a simple almond flour base for just ten minutes. While that cools, you stir together the creamy caramel layer in one bowl.
The freezer does most of the hard work for you here. Even if you are new to baking, you can master these layers easily. You will love how quick and doable this recipe feels on a Sunday afternoon.
Ingredients You’ll Need
Most of these items are likely already sitting in your healthy pantry. Using simple, wholesome ingredients makes these bars taste much better than store-bought options.
- 1.0 cup Super-fine almond flour
- 1.0 scoop (30g) Vanilla pea protein powder
- 2.0 tbsp Refined coconut oil, melted
- 1.0 tbsp Sugar-free monk fruit maple syrup
- 0.5 cup Creamy natural peanut butter
- 0.25 cup Sugar-free monk fruit maple syrup
- 2.0 tbsp Vanilla pea protein powder
- 0.25 tsp Fine sea salt
- 0.5 cup Sugar-free dark chocolate chips
- 1.0 tsp Refined coconut oil
Step-by-Step
- Preheat convection oven to 350°F (175°C) and line an 8×4-inch loaf pan with parchment paper, ensuring overhang for easy removal.
- Combine 1 cup almond flour, 1 scoop protein powder, 2 tablespoons melted coconut oil, and 1 tablespoon syrup in a mixing bowl until a cohesive dough forms.
- Transfer dough to the prepared pan and compress into an even layer using a flat-bottomed tool. Bake for 10 minutes or until the edges exhibit light browning. Remove from oven and allow to reach ambient temperature.
- Prepare the caramel layer by whisking the peanut butter, 0.25 cup syrup, 2 tablespoons protein powder, and sea salt until the mixture emulsifies and thickens.
- Distribute the peanut butter mixture uniformly over the cooled shortbread base. Transfer the pan to a freezer for 20 minutes to achieve structural stability.
- Combine chocolate chips and 1 teaspoon coconut oil in a glass bowl. Heat in 30-second intervals at 50% power, stirring between cycles, until a smooth liquid phase is achieved.
- Apply the chocolate layer over the chilled peanut butter surface, tilting the pan to ensure edge-to-edge coverage.
- Return the assembly to the freezer for 45 to 60 minutes. Once fully set, remove from pan and partition into 12 equal bars using a warmed chef’s knife.
- Store the final product in an airtight container at or below 40°F (4°C).
Best Ways to Enjoy It
Serve these bars cold straight from the fridge for the best texture. They pair beautifully with a hot cup of coffee on a crisp fall morning. You can also pack them in a lunchbox for a midday treat.
If you want to feel extra fancy, sprinkle a little flaky salt on top. Set them out on a pretty plate for a guilt-free dessert after dinner. Your family will never guess these are actually healthy for them.
Keep It Fresh
These bars stay fresh in the refrigerator for up to one week. Use an airtight container to keep the chocolate from picking up other scents. You can also freeze them for up to three months for long-term snacking.
If you freeze them, let a bar sit at room temperature for five minutes. This makes the peanut butter layer perfectly soft and easy to bite. They are the ultimate make-ahead snack for a busy lifestyle.
Tips for Best Results
- Don’t skip the parchment paper overhang so you can lift the bars out easily.
- Use a warm knife to slice through the cold chocolate without it cracking.
- Avoid using chunky peanut butter if you want a smooth, caramel-like texture.
- Make the base ahead of time to save time during your busy week.
- Add a handful of crushed peanuts to the caramel layer for extra crunch.
- Upgrade the flavor by using a high-quality vanilla protein powder you love.
Ways to Switch It Up
- Swap peanut butter for almond butter for a different nutty flavor.
- Use cashew butter for a mild and extra creamy caramel layer.
- Try chocolate protein powder in the base for a double chocolate version.
- Use sunflower seed butter to make these bars completely nut-free for school.
Common Questions
Can I make these without protein powder?
You can replace the protein powder with extra almond flour in the base. For the caramel, use a little extra peanut butter to help it thicken. The texture may be slightly softer but will still taste great.
How do I know when the base is done?
The edges should be lightly golden brown and the center should look set. It will continue to firm up as it cools on the counter. Do not overbake it or the base might become too crumbly.
Will my kids actually eat these?
Most kids love the combination of chocolate and peanut butter. Since they taste like a candy bar, they are usually a huge hit. They are a great way to sneak some extra protein into their day.
I hope these peanut butter protein bars make your busy fall days a little sweeter. They are such a satisfying treat to have waiting in the fridge. Happy snacking!
— Alex
Peanut Butter Protein Twix Bars (Vegan and Low Carb)
Ingredients
- 1.0 cup Super -fine almond flour
- 1.0 scoop (30g) Vanilla pea protein powder
- 2.0 tbsp Refined coconut oil, melted
- 1.0 tbsp Sugar -free monk fruit maple syrup
- 0.5 cup Creamy natural peanut butter
- 0.25 cup Sugar -free monk fruit maple syrup
- 2.0 tbsp Vanilla pea protein powder
- 0.25 tsp Fine sea salt
- 0.5 cup Sugar -free dark chocolate chips
- 1.0 tsp Refined coconut oil
Instructions
- Preheat convection oven to 350°F (175°C) and line an 8x4-inch loaf pan with parchment paper, ensuring overhang for easy removal.
- Combine 1 cup almond flour, 1 scoop protein powder, 2 tablespoons melted coconut oil, and 1 tablespoon syrup in a mixing bowl until a cohesive dough forms.
- Transfer dough to the prepared pan and compress into an even layer using a flat-bottomed tool. Bake for 10 minutes or until the edges exhibit light browning. Remove from oven and allow to reach ambient temperature.
- Prepare the caramel layer by whisking the peanut butter, 0.25 cup syrup, 2 tablespoons protein powder, and sea salt until the mixture emulsifies and thickens.
- Distribute the peanut butter mixture uniformly over the cooled shortbread base. Transfer the pan to a freezer for 20 minutes to achieve structural stability.
- Combine chocolate chips and 1 teaspoon coconut oil in a glass bowl. Heat in 30-second intervals at 50% power, stirring between cycles, until a smooth liquid phase is achieved.
- Apply the chocolate layer over the chilled peanut butter surface, tilting the pan to ensure edge-to-edge coverage.
- Return the assembly to the freezer for 45 to 60 minutes. Once fully set, remove from pan and partition into 12 equal bars using a warmed chef's knife.
- Store the final product in an airtight container at or below 40°F (4°C).
