Small-batch Candy Crunch Protein Bars

5 from 1 vote

Prep Time5

Freeze Time1

Course: Breakfast, Dessert, Snack

Keyword: candy bars, easy recipes, gluten-free, low sugar, no-bake, oatmeal, oatmeal bars, plant-based, protein, protein bars, small-batch, vegan

Servings: small bars

Calories: 124kcal

1/4 cup nut/seed butter (64 g) I used peanut butter
2 tbsp maple syrup (42 g)
pinch of salt
1/2 cup quick oats (40 g) rolled oats might work too, you might need to process them first to break them down
1/3 cup vanilla (or other flavor) protein powder (40 g) plant-based if desired
2 tbsp any milk (30 g) I use unsweetened almond milk
2 tsp sprinkles (8 g)
1/4 cup chocolate chips (45 g)

In a small bowl mix together nut butter, maple and a pinch of salt until smooth.
Add oats and protein and stir to combine, will be crumbly.
Add enough milk 1 tsp at a time and mix until you get something like a cookie dough.
Press into a pan lined with parchment, sprinkle with the sprinkles, press them down gently.
Freeze until solid, at least 1 hour, ideally overnight.
Melt chocolate in 30 sec increments in the microwave. Add a little coconut oil if not runny enough to drizzle.
Take your bars out of the freezer and slice. You might want to re-freeze sliced bars to make sure they're cold.
Dip frozen bars in chocolate in whichever pattern you desire, freeze again to set the chocolate.
Enjoy! Keep any leftovers frozen or refrigerated.

I've made these bars with plant-based and whey-based protein powders, both worked great but the amount of milk needed to stick them together might vary between products. Add your milk 1 tsp at a time until you get a cookie dough like bar dough you can work with.