Ingredients:

  • 1 cup (240 g) Smooth Natural Peanut Butter
  • 1/2 cup (120 ml) Honey or Maple Syrup
  • 1/4 cup (55 g) Unsalted Butter (or Coconut Oil)
  • 1/2 teaspoon (2.5 g) Fine Sea Salt
  • 1 1/2 cups (120 g) Vanilla Protein Powder
  • 1 cup (100 g) Rolled Oats (Old Fashioned)
  • 1/2 cup (85 g) Dark Chocolate Chips (70% cocoa)
  • 1 teaspoon (5 ml) Coconut Oil (Refined)

Instructions:

  1. Prep the Pan: Line an 8x8 inch pan with parchment paper, leaving overhang on two sides to easily lift the bars out later.
  2. Melt the Wet Ingredients: In a saucepan (or microwave bowl), combine the peanut butter, honey/syrup, butter/coconut oil, and salt. Heat gently, stirring constantly, until the mixture is fully melted and homogenous (about 2-3 minutes). Do not boil.
  3. Combine Dry Ingredients: In a large mixing bowl, whisk together the protein powder and rolled oats until evenly combined.
  4. Form the Base: Pour the warm peanut butter mixture over the dry ingredients. Mix vigorously with a rubber spatula until all dry ingredients are fully incorporated. The mixture will be very thick and stiff.
  5. Press the Mixture: Transfer the sticky mixture into the prepared pan. Use the back of a spoon to press the mixture down firmly and evenly into the pan corners. Pack it tightly to ensure the bars hold their structure.
  6. Initial Chill: Place the pan in the refrigerator for at least 30 minutes to allow the base to firm up slightly.
  7. Melt the Topping: Combine the dark chocolate chips and 1 teaspoon of coconut oil in a small microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the chocolate is smooth, glossy, and fully melted.
  8. Coat the Bars: Pour the melted chocolate evenly over the chilled peanut butter base. Gently spread the chocolate to cover the surface entirely.
  9. Final Chill: Return the pan to the refrigerator for a minimum of 90 minutes, or until the chocolate topping is completely solid.
  10. Cut the Bars: Use the parchment paper overhang to lift the entire slab out of the pan. Using a sharp knife, cut the slab into 12 even bars.
  11. Store: Store the finished bars individually wrapped in an airtight container in the refrigerator for up to 10 days, or freeze for up to 3 months.