bars gluten-free snacks

No-Bake Peanut Butter Protein Bars

January 3, 2019

All you need is 5 ingredients, one bowl and 25 minutes to make these No-Bake Peanut Butter Cup Protein Bars. They’re simple, delicious and packed-full of protein with 12 grams in each bar!

All you need is 5 ingredients and 25 minutes to make these No-Bake Peanut Butter Cup Protein Bars. They're simple, delicious snack recipe, packed-full of protein with 12 grams in each bar!

These No-Bake Peanut Butter Cup Protein Bars are for my peanut butter loving soulmates of the world. And now that I know there are so many of you out there, I should warn you that they are completely addictive. We’re talking 12 bars down in 2 days kind of addictive.

But it’s okay. You are not alone. We can have a peanut butter themed potluck and a PBAA (peanut butter addicts anonymous) meeting all in one. Who wants in?

All you need is 5 ingredients and 25 minutes to make these No-Bake Peanut Butter Cup Protein Bars. They're simple, delicious snack recipe, packed-full of protein with 12 grams in each bar!

Here’s What You Need

  • smooth peanut butter – look for natural peanut butter where the only ingredient is peanuts! A lot can have added sugar and oils.
  • honey – the natural sweetener in these bars!
  • vanilla protein powder – look for a protein powder with minimal ingredients. Either vegan or whey protein powder works!
  • oat flour – you can grind oats yourself or buy pre-made oat flour.
  • chocolate chips – I like Enjoy Life’s dairy-free chocolate chips but any work!

All you need is 5 ingredients and 25 minutes to make these No-Bake Peanut Butter Cup Protein Bars. They're simple, delicious snack recipe, packed-full of protein with 12 grams in each bar!

How To Make No-Bake Peanut Butter Protein Bars

These bars don’t require any baking and are ready in under 30 minutes!

STEP 1: In a large bowl, combine the peanut butter and honey. Add in the protein powder and oat flour. It should come together into a ball and will seem slightly dry.

STEP 2: Place a large piece of plastic wrap over an 8 x 8 inch baking pan so it hangs over the sides. Put batter into the pan and flatten with your hands so it fills the entire pan. Try to make it as flat and even as you can.

STEP 3: Place the pan in the freezer for 20 minutes.

STEP 4: While the bars are setting up in the freezer, melt the chocolate chips in the microwave. I recommend heating in 20 second increments until smooth.

STEP 5: Remove the bars from the freezer, cut into 12 bars and spread chocolate onto bars. Allow chocolate to cool and enjoy!

How to Store Leftovers

Store the bars in an airtight container in the refrigerator or freezer. They should last 1 week in the fridge and will keep much longer in the freezer!

While these no-bake peanut butter cup protein bars are always delicious, they hold their shape best when cold. If you’d like to eat these on the go, I suggest rolling them into 24 small balls as they hold the shape best when in ball-form. But if you’re only eating them at home, leave them as bars!

Print

No-Bake Peanut Butter Protein Bars

  • Author: Davida Lederle
  • Prep Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 12 Bars 1x

Ingredients

Scale
  • 1 cup natural smooth peanut butter*
  • 1/4 cup honey
  • 3 scoops vanilla whey protein powder
  • 1/2 cup oat flour**
  • 1/4 cup dairy-free chocolate chips (I use Enjoy Life)

Instructions

  1. In a large bowl combine peanut butter and honey.
  2. Add in protein powder and oat flour. It should come together into a ball. Batter will be slightly dry.
  3. Place a large piece of plastic wrap over an 8 x 8 inch baking pan so that it hangs over the sides.
  4. Put batter into pan and flatten with hands so it fills the entire pan. Make sure it’s flat and even.
  5. Place in freezer for 20 minutes.
  6. While bars are in freezer, melt chocolate chips in the microwave. I heat in 20 second increments until smooth.
  7. Remove bars from the freezer and lift out of the pan using the plastic wrap.
  8. Cut into 12 bars.
  9. Using a knife spread chocolate onto bars. OR place in a ziploc bag and cut off a corner and drizzle over bars.
  10. Allow chocolate to cool completely.
  11. Store in an airtight container in the fridge or freezer.***

*Make sure your peanut butter is the natural variety, meaning the only ingredient should be peanuts!
**You can grind the oats yourself or buy packaged oat flour. This may work with other flours but I haven’t tried.
***NOTE: The texture of these is best straight from the fridge or freezer. If you are eating them on the go, I recommend rolling the dough into 24 balls instead of 12 bars as they keep their shape better.

All you need is 5 ingredients and 25 minutes to make these No-Bake Peanut Butter Cup Protein Bars. They're simple, delicious snack recipe, packed-full of protein with 12 grams in each bar!

Like this recipe? Here are some No-Bake recipes you might enjoy:

Raw Nutella Bars
No-Bake Cinnamon Roll Protein Bars
No-Bake Gingerbread Cookies

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  • Reply
    Theresa Bowlby
    November 25, 2020 at 2:29 pm

    How many carbs in the bars?

  • Reply
    Beverly
    November 11, 2019 at 3:29 pm

    Incredible! Taste like peanut butter cups without any junk food ingredients. I used 1/3 cup + 3 tbsp plain whey protein powder and 1 tsp vanilla extract. I mixed in a small amount of mini chocolate chips into the batter I spread of melting and drizzling on top. I also mixed in some ground flax seeds for fiber. Cannot wait to try this recipe with homemade almond butter.

  • Reply
    Vickie
    September 12, 2019 at 9:08 pm

    What is the nutritional information?

  • Reply
    TOM STEVENSON
    August 1, 2019 at 10:30 am

    PLEASE POST THE NUTRITION SPECS FOR NO-BAKE PEANUT BUTTER CUP PROTEIN BARS, TO MY EMAIL

    • Reply
      Carolina
      November 17, 2020 at 10:22 pm

      Easy to figure out ourselves: cal=. Fats + carbs+. Protein. For each ingredient. .
      Fats = 9 cal per gram
      Protein = 4 cals. Gram
      Carbs. =. 4 cals per gram. Number of grams in measured amt. of food for each . Add together . Not as exact as it could be . But close enough to know in general the nutrition. Note that altho fats have more cals. they burn first and the body stores carbs. So the less carbs you eat the more fat you will burn.

  • Reply
    Elizabeth
    July 12, 2019 at 7:28 am

    I absolutely loved them. Delicious and really easy to follow. Thank you very much for sharing and great work 🙂

    • Reply
      Beverly
      November 11, 2019 at 3:29 pm

      Incredible! Taste like peanut butter cups without any junk food ingredients. I used 1/3 cup + 3 tbsp plain whey protein powder and 1 tsp vanilla extract. I mixed in a small amount of mini chocolate chips into the batter I spread of melting and drizzling on top. I also mixed in some ground flax seeds for fiber. Cannot wait to try this recipe with homemade almond butter.

  • Reply
    Cait
    July 1, 2019 at 7:30 pm

    Do you know the macros for these?

  • Reply
    Chris Loll
    February 16, 2019 at 1:56 am

    My wife and I are addicted to these in fact we just got done making a batch

  • Reply
    Ellen Taylor
    October 24, 2018 at 3:50 pm

    Looks a new peanut butter recipe is here. My 6 years old son is a crazy fan of peanut butter. Going to give him a surprise soon.

  • Reply
    Monica Gallagher
    April 8, 2018 at 4:51 pm

    THANK YOU for all of your amazing recipes!!! ?

  • Reply
    Tisha
    July 26, 2017 at 5:45 pm

    Made these with chocolate protein powder and skipped the chocolate chips. So good!

  • Reply
    Monika
    July 14, 2017 at 7:26 pm

    Two questions.
    Since we all use different products, 3 scoops of whey protein powder (or anything for that matter) doesn’t mean anything to me. How many grams is one scoop for you?
    Also, I am very allergic to oat flour, but otherwise love this recipe/ingredient list. Do you think coconut flour, almond flour or maybe even a hemp protein powder would work?

    Thanks.

    • Reply
      Tisha
      July 26, 2017 at 5:46 pm

      I used about 1/4 cup per scoop.

  • Reply
    cookwarelab
    April 17, 2017 at 5:06 am

    Interesting idea. Is there any nutrition value for this recipe?

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