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Homemade no-bake chocolate peanut butter protein bars with chewy oat and peanut butter filling topped with dark chocolate.

No-Bake Chocolate Peanut Butter Protein Bars

Easy homemade chocolate peanut butter protein bars made with creamy peanut butter, rolled oats, vanilla protein powder, honey, and a smooth dark chocolate topping. No oven required! These chewy, satisfying bars are perfect for meal prep and afternoon snacks.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 bars
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Peanut Butter Protein Base
  • - 1 cup 250g creamy peanut butter
  • - 1½ cups 135g old-fashioned rolled oats
  • - ¾ cup 90g vanilla protein powder
  • - ⅓ cup 113g honey
  • - ¼ cup 60ml milk, plus more as needed
  • - 1 teaspoon vanilla extract
  • - ¼ teaspoon fine salt
  • Chocolate Topping
  • - ¾ cup 130g dark chocolate chips
  • - 1 teaspoon coconut oil

Method
 

  1. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. Measure all ingredients and set aside the chocolate chips and coconut oil.
  3. If necessary, warm the peanut butter briefly until easy to stir.
  4. Combine peanut butter and honey in a large mixing bowl.
  5. Stir in vanilla extract and salt.
  6. Add rolled oats and mix until coated.
  7. Gradually stir in vanilla protein powder.
  8. Add milk a little at a time until a thick, cohesive dough forms.
  9. Check the consistency and adjust with additional milk or oats if necessary.
  10. Transfer the mixture to the prepared baking pan.
  11. Press firmly into an even layer using parchment paper and the bottom of a measuring cup.
  12. Combine chocolate chips and coconut oil in a microwave-safe bowl.
  13. Melt in 20-second intervals, stirring until smooth.
  14. Pour the melted chocolate over the peanut butter base.
  15. Spread the chocolate evenly with a spatula.
  16. Refrigerate for approximately 1 hour, until firm.
  17. Lift the chilled slab from the pan using the parchment overhang.
  18. Let stand for 3–5 minutes before slicing.
  19. Cut into 12 rectangular bars using a sharp knife.
  20. Store in an airtight container in the refrigerator.

Notes

  • Different protein powders absorb different amounts of liquid. Adjust the milk gradually.
  • Use well-stirred creamy peanut butter for the best texture.
  • Press the base firmly into the pan to prevent crumbling.
  • Use a thin chocolate topping for easier slicing.
  • Chill completely before cutting.
  • Refrigerate leftovers for up to 5–7 days.
  • Freeze individually wrapped bars for up to 2 months.
  • For vegan bars, use maple syrup, plant-based milk, vegan protein powder, and dairy-free chocolate.
  • For gluten-free bars, use certified gluten-free oats and check all packaged ingredients.