Protein Bar Recipe

These no-bake salted peanut and dark chocolate protein bars combine a crisp, airy centre with a smooth chocolate topping. Puffed rice keeps them lighter than dense oat bars, while peanut butter, honey and vanilla protein powder provide richness, sweetness and structure. Chopped roasted peanuts add a savoury crunch that balances the chocolate beautifully. Easy to portion and sturdy enough to carry, they make a convenient homemade snack for busy mornings, packed lunches or an afternoon energy boost.

  • Makes: 10 bars
  • Prep time: 15 minutes
  • Cook time: 5 minutes
  • Chill time: 1 hour 30 minutes

Ingredients

Protein Bar Ingredients

· 80 g crisped rice cereal

· 60 g rolled oats

· 100 g vanilla protein powder

· ¼ tsp fine sea salt

· 150 g smooth peanut butter

· 100 g honey

· 1 tsp vanilla extract

· 100 g dark chocolate, roughly chopped

· 1 tsp coconut oil

· 2 tbsp salted roasted peanuts, roughly chopped

Method

Protein Bar Instructions

  1. Prepare the tin: Line a 20 cm square baking tin with baking parchment, leaving enough paper overhanging the sides to lift out the finished mixture.
  2. Mix the dry ingredients: Place the crisped rice cereal, rolled oats, protein powder and salt in a large bowl. Stir gently until evenly combined.
  3. Warm the peanut mixture: Add the peanut butter and honey to a small saucepan. Warm over a low heat for 2–3 minutes, stirring continuously, until smooth and loosened. Remove from the heat and stir in the vanilla extract.
  4. Form the base: Pour the warm peanut mixture over the dry ingredients and mix thoroughly. Transfer it to the prepared tin and press down very firmly with the back of a spoon.
  5. Add the topping: Melt the dark chocolate and coconut oil together in short microwave bursts or over a pan of gently simmering water. Spread a thin layer over the base, then scatter over the chopped peanuts.
  6. Chill and slice: Refrigerate for at least 1 hour 30 minutes, or until completely firm. Lift the slab from the tin and cut it into 10 bars using a sharp knife.

Tip: Protein powders absorb liquid differently. If the mixture is too dry to hold together, mix in milk one teaspoon at a time. If it feels excessively sticky, add a little more crisped rice cereal.

Tip: Keep the bars in an airtight container in the fridge for up to one week. Let them stand at room temperature for five minutes before eating if you prefer a softer texture.