Protein Snickers Bars
- prep time - 20 mins
- cook time - 10 mins
- total time - 30 mins
- serves - 10
Delicious no-bake Protein Snickers Bars, re-creating your favourite chocolate bar with whole food ingredients. These bars have a delicious cookie base with Form Chocolate Peanut Performance Protein and a smooth and creamy salted date and peanut butter caramel filling. With plenty of crunch, these are also dipped in dark chocolate for a dreamy snack or dessert.
Recipe developed by Nourishing Amy, get her book Happy Kitchen here
Ingredients
For the Base:
- 100g/3½oz/1 cup oats
- 70g/2½oz/½ cup roasted peanuts
- 25g/¼ cup Form Chocolate Peanut Protein
- Pinch of salt
- 60g/2oz/¼ cup smooth peanut butter
- 2 tbsp maple syrup
- 1 tbsp coconut oil, melted
- 1 tbsp plant-based milk
For the Middle:
- 80g/3oz/½ cup medjool dates, pitted weight
- 60ml/2oz/¼ cup plant-based milk
- 80g/2¾oz/1/3 cup smooth peanut butter
- 2 tbsp coconut oil, melted
- 1 tsp vanilla essence
- Pinch of salt
- 70g/2½oz/½ cup roasted peanuts
For the Chocolate Coating:
- 112g/4oz dark chocolate, chopped or in chips
- 1 tsp coconut oil
- Extra peanuts
- Flaky salt
Instructions
1. Line a 15-cm/6-inch square baking pan with baking parchment. Soak the dates for the filling in boiling water for 10 minutes and then drain them.
2. First, make the base: add the oats and peanuts to a small blender and blitz to a fine flour-like texture. Add this into a small mixing bowl with the protein powder, peanut butter, maple syrup, melted coconut oil and plant-based milk. Stir to a sticky mixture that holds together when pressed between two fingers.
3. Pour all of the base mixture into the pan and press down firmly to make a compact layer. Chill in the fridge while you continue.
4. To make the caramel: add the soaked and drained dates, plant-based milk, peanut butter, coconut oil, vanilla essence and salt to the blender and process until really smooth. Stop to scrape down the sides as necessary.
5. Remove the baking pan from the fridge and spread the caramel all over the base. Sprinkle over the peanuts and press down lightly. Return the pan to the fridge (or freezer) for 2 hours, or until firm to touch.
6. For the chocolate coating: melt together the chocolate and coconut oil in a heat-proof bowl over a pan of simmering water (known as a bain-marie) or in the microwave, until glossy.
7. When ready to coat, lift the bars out of the tin and use a sharp, warmed knife to slice the snickers bars into 10 pieces. Now, dip each one into the melted chocolate, face down, to coat the peanut and caramel middle. Allow the excess to drip off and transfer to a plate.
8. While the chocolate is still warm, sprinkle over some crushed peanuts and flaky salt, if desired. Allow to set in the fridge for 10 minutes.
9. Enjoy straight away or keep these bars in a sealed container in the fridge for up to 1 week, or in the freezer for 1 month. Allow them to defrost before eating.
