No-Bake Chocolate Peanut Butter Whey Protein Bars
Chewy fridge bars with chocolate, peanut butter and whey. They are a substantial snack, not a shelf-stable packaged bar.
Equipment
- 1 8-inch square pan, parchment, mixing bowl
Ingredients
- 6 scoops vanilla whey protein powder Use six level scoops from a product labeled 31 g per scoop; scoop sizes vary by brand.
- 1 1/2 cups rolled oats, ready-to-eat, finely ground Measure whole oats before grinding.
- 2/3 cup smooth peanut butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup honey
- 7 Tbsp water, plus up to 2 Tbsp if needed
- 1/8 tsp table salt
Instructions
- Line an 8-inch square pan with parchment. Use ready-to-eat oats, not raw flour. Stir whey, ground oats, cocoa and salt in a large bowl.
- Warm peanut butter and honey in a microwave-safe bowl for 15–20 seconds just to loosen. Stir into the dry mixture with 7 Tbsp water. Knead with a spoon or clean hands until it holds together. Add plain water 1 tsp at a time, up to 2 Tbsp extra, only if crumbly.
- Press very firmly into the lined pan with a second sheet of parchment. Cover and refrigerate for at least 2 hours until firm enough to cut.
- Lift out and cut into eight equal bars. Cut a 2-by-4 grid for even portions. Keep cold; texture will be softer than a store-bought bar.
Notes
Contains milk, peanuts and oats; whey may also contain soy. Whey brand and grind affect texture. Plan 2 hours chilling in addition to prep. No chocolate coating included.
Serving: one of 8 equal portions of the complete batch. Finished cooked weight and volume are unmeasured. No unlisted sides or toppings included.
Keep individually wrapped in the refrigerator at 40°F or below and use within 4 days. Freeze a trial bar for up to 2 months for quality; thaw in the refrigerator. Keep cold when packing. These homemade hydrated bars are not shelf stable.
Development recipe; not personally cooked or kitchen tested. Nutrition is Estimated, not Reviewed. Brands and substitutions change the estimate.