Homemade Protein Snickers Bars Recipe

Introduction

These Homemade Protein Snickers Bars offer a delicious and nutritious twist on the classic candy favorite. Packed with almond butter and pea protein, they’re perfect for a satisfying snack or post-workout treat. Plus, they’re made from simple ingredients you can trust.

Ingredients

• 1/2 cup almond butter (no-stir, unsalted, unsweetened)*
• 1/2 cup pea protein (50g)**
• 1 Tbsp maple syrup
• 1/8 tsp salt
• 5 Tbsp water
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/8 tsp salt
• 1/4 cup almonds, chopped
• 6 oz dark chocolate
• 2 tsp coconut oil (optional)
• Flaked sea salt (optional)

Instructions

1. Step 1: In a medium-sized bowl, combine the almond butter, pea protein, 1 tablespoon maple syrup, and 1/8 teaspoon salt. Mix well, then gradually add the water one tablespoon at a time until the dough reaches a play dough-like consistency.
2. Step 2: For the caramel, place the coconut cream, 1/4 cup maple syrup, vanilla extract, and 1/8 teaspoon salt in a small saucepan. Heat over medium-high, stirring occasionally, and bring to a boil.
3. Step 3: Chop the almonds and sprinkle them over the caramel mixture. Gently press the nuts into the caramel layer to set.
4. Step 4: Freeze the nougat and caramel layers overnight or for at least 4 hours until fully set.
5. Step 5: Melt the dark chocolate and coconut oil together in a small saucepan over low heat, stirring frequently to avoid burning.
6. Step 6: Once set, coat the bars in the melted chocolate. Optionally, sprinkle with flaked sea salt for extra flavor.
7. Step 7: Store the finished bars in the refrigerator or freezer until ready to enjoy.

Tips & Variations

• Use no-stir almond butter to simplify mixing and maintain smooth texture.
• Substitute dark chocolate with milk chocolate if preferred, but be mindful of added sugars.
• Adding a pinch of sea salt on top of the chocolate enhances the sweet and salty contrast.
• For a nut-free version, replace almonds with toasted sunflower seeds or omit entirely.

Storage

Store the protein Snickers bars in an airtight container in the refrigerator for up to one week, or freeze them for longer storage up to one month. When ready to eat, allow frozen bars to thaw slightly at room temperature for a few minutes for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other protein powders instead of pea protein?

Yes, you can substitute pea protein with other plant-based or whey protein powders. Just note that texture and flavor may vary slightly depending on the powder.

Is coconut cream necessary for the caramel layer?

Coconut cream provides a rich, creamy texture to the caramel. You can try using heavy cream as an alternative if you are not avoiding dairy, but the flavor and consistency will be different.

Homemade Protein Snickers Bars Recipe

---

★★★★★

4.8 from 83 reviews

• Author: Gabriel
• Total Time: 4 hours 25 minutes
• Yield: 8 bars 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

These Homemade Protein Snickers Bars are a nutritious and delicious snack featuring a creamy almond butter nougat base, a rich caramel layer studded with chopped almonds, and a smooth dark chocolate coating. Perfect for those craving a healthier version of the classic candy bar with added protein and wholesome ingredients.

---

Ingredients

Scale 1x2x3x

Nougat Layer

• 1/2 cup almond butter (no-stir, unsalted, unsweetened)
• 1/2 cup pea protein (50g)
• 1 Tbsp maple syrup
• 1/8 tsp salt
• 5 Tbsp water

Caramel Layer

• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/8 tsp salt
• 1/4 cup almonds, chopped

Chocolate Coating

• 6 oz dark chocolate
• 2 tsp coconut oil (optional)
• Flaked sea salt (optional)

---

Instructions

1. Make the Nougat: In a medium-sized bowl, combine the almond butter, pea protein, maple syrup, and salt. Mix well to start blending the ingredients, then add the water one tablespoon at a time while mixing until the dough reaches a play dough-like consistency that holds together but isn’t sticky.
2. Make the Caramel: In a small saucepan, add coconut cream, maple syrup, vanilla extract, and salt. Place the pan on the stovetop over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking and ensure smooth caramel formation.
3. Add the Chopped Almonds: Chop almonds finely, then sprinkle them over the warm caramel layer. Lightly press the almonds into the caramel to embed them evenly throughout the layer.
4. Freeze to Set: Transfer the nougat and caramel layers into a suitable mold or container and freeze overnight or for at least 4 hours to allow the caramel to fully set and firm up.
5. Coat in Dark Chocolate: Melt the dark chocolate and coconut oil together by placing them in a small saucepan over low heat, stirring frequently until smooth and fully melted. Remove the bars from the freezer, then coat each bar in the melted chocolate evenly. Optionally, sprinkle flaked sea salt on top before the chocolate sets.
6. Store: Place the coated bars in the fridge or freezer to let the chocolate harden and keep them chilled until ready to serve.

Notes

• Use no-stir almond butter to avoid separation and achieve a consistent texture in the nougat.
• Add water gradually to control the dough consistency; it should be pliable but not too wet.
• If you prefer a sweeter bar, you may increase maple syrup slightly but keep in mind the final sugar content.
• Chopping almonds finely ensures better texture and distribution in caramel.
• Using coconut oil when melting chocolate helps achieve a glossy finish and easier coating.
• Storing bars in the freezer helps maintain firmness but allow them to sit out a few minutes before eating for best flavor.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Snack
• Method: Stovetop
• Cuisine: American

Keywords: Protein bars, Homemade Snickers, Healthy snack, Almond butter bars, Vegan protein bars