Say hello to the white chocolate version of my absolute favorite easy, no-bake candy: the protein mini Snickers! With 4-5g of plant-based protein per bite and absolutely no less flavor than an OG Snickers candy, these are officially my favorite treat to keep in my freezer.
Why the freezer, you ask? Because I’m impulsive around treats, and I have no self-control, that’s why. Thawing acts as a crucial barrier to entry – a lesson I’ve learned through the literal pain of chipping a tooth trying to bite into one of these tasty morsels while still frozen. You know you’ve been there.
These little beauties have a satisfying protein bar-esque nougat layer on the bottom, a perfectly balanced salted caramel and peanut layer made with just a few simple pantry ingredients (no searching for real caramel, though if you happen to have some on hand, go for it!). All of this deliciousness is enclosed in a crunchy, crackly, and cold white chocolatey magic shell layer. It is, quite frankly, a dream.
If you’re not a peanut fan, don’t worry! Feel free to swap them out for any nuts or seeds you like. I’ve actually been eyeing the pecan Snickers that keep appearing at the store, and I think the combination of pecans with white chocolate would be especially divine.
Why These Bites Are a Winner:
- Protein-Packed: Get your sweet fix and a protein boost in every bite.
- No-Bake Ease: Whip these up in minutes, no oven required.
- Flavor Bomb: All the iconic Snickers flavors, elevated with white chocolate.
- Portion Control: Small batch means no endless tempting leftovers.
- Freezer Friendly: Stash them away for those emergency cravings.
Store these glorious bites in the freezer for easy access (with that convenient thawing barrier!). Thaw for about 10 minutes before enjoying that perfect chewy, crackly, creamy, sweet, and salty experience.
Hope you give this winner of a recipe a try! Let me know what you think in the comments below.
Small-batch White Chocolate Protein Snickers Bites
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) sub other oil
- pinch salt
- 3 tbsp roasted peanuts (20 g) sub other nuts/seeds
Chocolate coating
- 1/3 cup white chocolate chips (60 g) dairy free if desired
- 1 tsp coconut oil (5 g) sub other oil
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 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.