Dec 04
No bake Peanut Butter Cup Protein Bars that taste just like a Reese’s. This protein bar recipe will be your new favorites snack to keep in your fridge and enjoy all week long.
Hi friends!! Welcome back to Monday and the start of #AKCookieWeek17 — I can’t tell you how excited I am to share incredible cookies recipes ALL WEEK LONG with you. I’ve got everything from one bowl recipes, paleo, gluten free, grain free and traditional buttery cookies.
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Raise your hand if a Reese’s peanut butter cup is your favorite candy; it’s been mind since I was a little girl. I remember finding my Dad’s stash of peanut butter cups in the fridge or freezer and begged him to have one after dinner.
It’s funny, I even remember eating the edges of the peanut butter cup then savoring the peanut butter middle for last.
Now I still appreciate peanut butter cups, but love making my own DIY versions that taste just as good as the real thing but give you a little nourishment in return. And of course, I realize these technically aren’t cookies, but a protein bar that looks and tastes like this can certainly be included — right?!
Let’s chat about the ingredients + my product recommendations for these fabulous peanut butter cup protein bars:
peanut butter: you can use whatever kind of nut butter you’d like, just make sure it’s all natural (with no additives — just nuts + salt). I use Smucker’s or Santa cruz for these.
honey: this unrefined sweetener is perfect for holding together + sweetening the bars.
flaxseed meal: So what is flaxseed meal? It’s just ground flaxseed. I absolutely LOVE how it adds fiber + protein to these bars.
protein powder: you can use plant based or a whey protein. My personal favorite is tera’s whey, but I also love aloha vanilla plant based protein powder for this recipe. Those are the two I highly recommend for flavor and consistency.
dark chocolate: you can use your favorite brand of dark chocolate. I recommend theo, divine or alter eco brands. Alter eco has a lot of great dairy free/vegan options.
SEE HOW TO MAKE THE BARS:
These bars are seriously one of my favorite healthier treats to make because they’re so freaking easy and do not require to be baked. They also make an excellent post workout snack when you need something sweet or mid-afternoon treat for a little pick me up.
Personally I love keeping them in the fridge when I want a healthier dessert that’s similar to my favorite candy in the world.
And guess what? They also pack nearly 9g protein per bar. WIN. WIN. WIN.
Pin these bars!
If you make this recipe, be sure to leave a comment below and rate them! And don’t forget to tag #ambitiouskitchen on Instagram so we can see your creations!
- Serves: 10
- Calories: 210
- Fat: 13.8g
- Saturated fat: 3.4g
- Carbohydrates: 13.4g
- Sugar: 8.0g
- Fiber: 2.8g
- Protein: 8.6g
- ¾ cup natural creamy peanut butter
- ¼ cup honey (or coconut palm syrup, if vegan)
- 1 tablespoon melted coconut oil
- 1 teaspoon vanilla
- 1/3 cup ground flaxseed meal
- 1/2 cup of your favorite vanilla or plain protein powder
- 2.5 ounces your favorite 85% dark chocolate bar
- Coarse sea salt for sprinkling on top
- In a medium bowl mix together peanut butter, honey, coconut oil, vanilla together until smooth. Add in ground flaxseed meal and protein powder of choice. Use a spoon to mix together until you can’t anymore, then use clean hands to help work together. The batter should be similar to cookie dough.
- Press into an 8x4 inch pan lined with parchment paper.
- Make the chocolate layer by adding 2.5 ounces of dark chocolate to a small saucepan and melting until completely smooth. Pour the melted chocolate over the peanut butter layer and tilt the pan so that the chocolate covers the peanut butter layer entirely. Place in the fridge for 30 minutes-1 hour before slicing into 10 bars or squares (either works but I love squares the most). Store covered in the fridge until ready to eat. Bars will keep for up to two weeks.
Recipe by: Monique Volz // Photography by: Sarah Fennel
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Yes. Yum. Making. NOW!
YES enjoy!
Oh, these look WONDERFUL! And what a better Christmas present to give to your friends?! I love that these are easily veganizable. Peanut butter cup anything is a winner in my book!
Yes! So good 🙂 Enjoy!
Question – What happened to the “print button” for your recipes? love to print and add to my cookbook! please help! thanks!
Hi Jackie! We’re currently working on a fix for the print button. Right now, though, click in the white space right under the the “prep time, cooke time, etc.” and the print preview will show up!
I wonder if you could substitute the peanut butter for PB2. Hmmm
I wouldn’t recommend it! The consistency will not hold up in this recipe.
I used the PB2 and did not get the right consistency, and they remained gooey. I peeled off the choc layer ( easy to do) scraped off the goo from the parchment paper and rolled into 1” balls and dipped into the re melted choc… SUCCESS. What I thought was s a disaster turned out to be a delish treat that I will make over and over!!!
BUT, can’t wait to try it with the correct PB!!!
I’m glad that rolling the dough helped! PB2 is a much different consistency than regular peanut butter, which is why your bars were still gooey. Hope you get a chance to try them with regular peanut butter!
I’m allergic to protein powder–anything I can use in its place…ground oats?
Hi! I’ve only tried making this recipe with protein powder, so I’m not sure what type of flour will yield the same consistency.
Can you use anything else instead of protein powder? or just omit? I don’t have one that tastes good when I add it into my baked goods.
Hi Janelle! I linked a couple of great ones in the post to try 🙂
This is a great recipe! In place of protein powder, I used powdered peanut butter and it worked like a charm. This is a keeper – likely will be a staple in my house. Thanks, Monique!
Glad that swap worked for you! Enjoy 🙂
Yum these look delicious! Also, that’s funny there’s a nut butter called Santa Cruz – that’s where I live… I’m suprised I’d never heard of it!
They’re insanely good! And yes – small world 🙂 It’s one of my favorites!
YUM! Do you think the Vital Protein Collagen could be used in place of the protein powder? I am low on PP but have the collagen in my pantry!
I think that would work well!
I’m loooooving cookie week and these look AMAZING! Who wouldn’t want that perfect pb and chocolate combo?!
Best combo EVER!
Is there a sub I can use instead of flax seed meal? Looks delish and want to try it out ASAP!
Hi Jess! You could try a tablespoon or two of coconut flour!
Just had one at my desk at work. I used a mixed nut butter and they were soooo delicious!
Gabriella
pastelsandpastries.com
Amazing! Best snack ever 🙂
You’ve done it again, AK, another amazing one! Everyone in my house adores these protein bars!
So happy to hear that! Perfect bars for stocking up the fridge 🙂
These are SO delicious and easy!! Mine don’t look as pretty as yours, but yum!!
Do you think these could be freezer friendly? I don’t think I could eat ten that quickly and my husband probably won’t eat them and my kids are still under two. So it’s gonna be me eating them all!
Yes, definitely! These are delicious straight from the freezer, too 🙂
these are great! How would you adjust the recipe for a 13×9 pan?
thanks!
You could try doubling this recipe for a bigger pan!
I did half almond butter and half peanut butter, but otherwise kept everything else the same! I put them in the fridge for an hour and the bottom still wasn’t hard enough to cut so I put them in freezer… still not hard enough! Any suggestions for next time? They are still delicious but I have to eat them in random chunks now and the bottom is very soft.
Very strange! Any type of nut butter should firm up in the fridge. I would check and make sure you’re using natural almond butter / peanut butter!
I doubled and used an 8×8 pan and they are way too thick. I’d use a bigger pan. Def not healthy!
A bigger pan should work! With the all-natural ingredients (plus protein) I do consider these a healthy treat/snack.
These are soooo delicious! I have been making them once a week since I found the recipe. I use plain plant-based protein powder. They come out perfectly every single time. THANK YOU Very much for this perfect recipe.
Amazing!! So glad you love these 🙂 They’re my fav snack to keep on-hand!
Absolutely delicious! I also made the chocolate cashew butter bars as well! I’m stocking up my fridge with your tasty recipes! Thanks so much for sharing!
Love those!! So glad you liked these ones too 🙂 Perfect for stocking the fridge!
These were amazing! I can see these bars becoming an addiction!
Hi! I wonder if you can use egg white powder to substitute for the protein powder? I don’t like the sweeteners used in my veg-based protein powder. Thanks!
Hi Jenny! Yes that should work 🙂
I doubled these in an 8×8 pan and cut them into 36 squares. So delicious! I only had regular pb, so they’re a bit soft, but that’s ok! I flipped them over to cut because the chocolate was shattering and that fixed the issue. 🙂
That’s a great tip!!
Hi Monique! I just made your pb Rice Krispie treats and bought the collagen peptides specifically for it. Would I able to use that instead of the protein powder here? I have two protein powders and they are very strong in flavor and I don’t want them to take over!
Hi! Yes I think that should work. You might just need to add a bit more coconut oil. Let me know how you like them!
These are so easy and sooo good! I’m already looking forward to eating another one for breakfast tomorrow. I used Pure Protein Vanilla Cream whey and the flavor is perfect.
Perfect breakfast or snack! Happy you loved them 🙂