Homemade Snickers Protein Bars
Have your candy bar and protein too! I make this homemade Snickers protein bar recipe with an oat-flour base, a peanut butter caramel layer, and a chocolate coating.
Linley Richter, my head recipe developer, created this delicious three-layer recipe. I was lucky enough to taste-test multiple rounds, and the combination of the oat layer, peanut butter caramel, and chocolate coating makes each bar feel like a special treat.
This recipe has a few components, but the 8×8-inch pan yields 12 bars that are worth the extra care.
These homemade Snickers protein bars have three layers: an oat-and-protein-powder base, a crunchy peanut butter caramel layer with salted peanuts, and a chocolate coating. The tested recipe uses vanilla whey protein powder, natural drippy peanut butter, maple syrup, coconut oil, and semisweet chocolate.
Recipe Notes
For the intended texture, use natural drippy peanut butter and the vanilla whey protein powder named in the recipe card. I have not reconfirmed alternative nut butters, protein powders, or chocolate chips for this refresh, so this version does not make substitution or dietary claims beyond the tested formula.
Top Tips
- Press the Oat Layer Firmly: A firmly packed base is less likely to crumble when you cut the bars.
- Freeze Before Cutting: Freeze the pan for 1 hour after adding the peanut butter caramel layer, until completely firm, before lifting and slicing the bars.
- Use a Warm, Dry Knife: Run a sharp knife under hot water and wipe it dry between cuts for cleaner slices.
- Work With Cold Bars: Keep the bars frozen while coating them in chocolate, then freeze them for about 1 hour, until the chocolate is firm.
Store the bars in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. To serve from frozen, let a bar sit at room temperature just until it is firm but easy to bite.
Frequently Asked Questions
Store the bars in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Yes. Let a frozen bar sit at room temperature until it is firm but easy to bite. The exact softening time will vary, so use that texture as the guide rather than a set number of minutes.
Freeze the pan for 1 hour after adding the peanut butter caramel layer, until completely firm. Then use a sharp knife warmed under hot water and wiped dry between cuts.
The first one-hour freeze firms the peanut butter caramel layer so the bars can be cut and coated more cleanly. After coating, freeze the bars for about 1 hour, until the chocolate is firm.
This confirmed version is made with vanilla whey protein powder and is not presented as vegan, dairy-free, or gluten-free. Use the tested ingredients listed in the recipe card rather than relying on an untested dietary substitution.
The confirmed recipe uses the named vanilla whey protein powder. Other protein powders have not been reconfirmed for this refresh, so they may change the texture or results.
Peanut Butter Caramel Layer
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Line an 8×8-inch pan with parchment paper, leaving enough overhang to lift out the bars, and set it aside.
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Make the nougat oat layer. Add the oat flour, vanilla whey protein powder, maple syrup, and natural drippy peanut butter to a large bowl. Mix vigorously with a spoon until a thick dough forms.
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Transfer the oat mixture to the lined pan and firmly press it into an even layer with a smooth top.
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Make the peanut butter caramel layer. Add the natural drippy peanut butter, maple syrup, and melted coconut oil to a bowl or skillet and mix until combined; no heating is needed. Fold in the chopped salted peanuts.
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Pour the peanut butter caramel over the oat layer and smooth it into an even layer. Freeze the pan for 1 hour, until completely firm, before cutting.
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Make the chocolate coating. Place the semisweet chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second increments, stirring after each increment, until the chocolate is melted and glossy.
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Place a wire rack over parchment paper and spray the rack with nonstick cooking spray.
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Lift the firm slab from the pan using the parchment overhang. Use a sharp knife warmed under hot water and wiped dry between cuts to slice the slab into 12 bars.
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Working with the bars while they are frozen, place one bar at a time in the melted chocolate and spoon chocolate over it until coated. Let the excess drip off, then place the bar on the prepared wire rack. Repeat with the remaining bars.
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Transfer the coated bars to a parchment-lined plate or baking sheet. Freeze for about 1 hour, until the chocolate is firm.
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Store the bars in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. For a frozen bar, let it sit at room temperature until firm but easy to bite.
- Storage: Store airtight in the refrigerator for up to 1 week or in the freezer for up to 3 months.
- Serving From Frozen: Let a frozen bar sit at room temperature until firm but easy to bite.
- Clean Slices: Warm a sharp knife under hot water and wipe it dry between cuts.
[adthrive-in-post-video-player video-id=”zwCkzRwv” upload-date=”2024-07-05T00:00:00.000Z” name=”High Protein Snickers Bars” description=”Have your candy bar and protein too! This is our protein Snickers bar recipe, made with nutritious ingredients such as oat flour, peanut butter, maple syrup, and protein powder.”]
Calories: 489 kcal, Carbohydrates: 46 g, Protein: 14 g, Fat: 30 g, Fiber: 4 g, Sugar: 27 g
Nutrition information is automatically calculated, so should only be used as an approximation.
