These are like the fun-size snickers bars but with protein (and less sugar) so you can pop them into your mouth whenever you need a little boost without thinking twice about whether or not this was the sensible choice for snack attack.

Because with these healthy ingredients, snickers bites are always the sensible choice.

They don’t require any baking or equipment really, just a bowl and something to stir with and your hands.

I have a half-size loaf pan I press the bar dough into with parchment overhangs but you can use any pan, or even an ice cream cube tray to make them.

Let me know if you give these a try! They are one of Gav’s fave treats and I have a feeling you won’t disagree.

Print Recipe

4.34 from 3 votes

Small-batch Protein Snickers Bites

No-bake super easy recipe for making mini snickers with a protein boost.

Prep Time5

Resting Time10

Course: Dessert, Snack

Keyword: candy bars, caramel, chocolate, easy recipes, gluten-free, low sugar, no-bake, peanuts, plant-based, protein, small-batch, snickers

Servings: pieces

Calories: 111kcal

Ingredients

Nougat layer

2 tbsp nut/seed butter (32 g) I used peanut butter
2 tbsp maple syrup (42 g) sub sugar-free
1/4 cup vanilla protein powder (30 g) plant-based if desired, you can also sub oat flour

Caramel layer

2 tsp nut/seed butter (10 g)
2 tsp maple syrup (14 g)
2 tsp coconut oil (10 g)
pinch salt
3 tbsp roasted peanuts (20 g) sub other nuts/seeds

Chocolate coating

1/3 cup chocolate chips (60 g)
1 tsp coconut oil (5 g)

Instructions

In a bowl stir together peanut butter, maple syrup and protein powder. It should come together but if too dry, add 1/2 tsp water at a time until it does.
Press into a flat rectangle. You can use some parchment. This is your protein nougat layer.
Stir together caramel ingredients (microwave gently to melt your coconut oil) and peanuts and spread the mix over the nougat layer. Freeze until solid (1 hour at least).
Melt together chocolate and coconut oil. I use microwave, 30 sec at a time.
Take the frozen bars and slice into 8.
Using 1-2 forks dip each frozen piece in chocolate and set on a piece of parchment. There will be chocolate left to use later. Re-freeze or refrigerate to set the chocolate.
Keep frozen or refrigerated and enjoy!

Notes

Bars should not melt in room temperature but I wouldn’t take them out on a warm day as a to-go snack. Eat them at home 🙂
Instead of the homemade caramel here you can also use 2 tbsp store-bought caramel sauce.