Ingredients
- 1¼ cups creamy no-stir peanut butter
- ⅓ cup honey
- ½ cup old-fashioned rolled oats
- ½ cup vanilla protein powder
- ½ cup dark chocolate chips
- 1 cup semi-sweet chocolate chips
- Flaked sea salt (optional, for topping)
Instructions
- Mix Wet Ingredients:
In a large bowl, stir together the peanut butter and honey until smooth. - Add Dry Ingredients:
Add the rolled oats and vanilla protein powder. Stir until fully combined into a thick batter. - Prepare the Dish:
Line an 8×8-inch baking dish with parchment paper. Press the mixture evenly into the pan, smoothing the top. - Melt Chocolate:
In a microwave-safe bowl, melt the dark and semi-sweet chocolate chips in 30-second intervals, stirring between each until smooth. - Top with Chocolate:
Pour the melted chocolate over the peanut butter layer, spreading it evenly with a spatula. - Optional Topping:
Sprinkle with flaked sea salt for extra flavor. - Refrigerate:
Chill in the refrigerator for 1–2 hours, or until the chocolate is fully set. - Cut into Bars:
Remove from the dish using the parchment paper and cut into 16 bars.
Notes
- For a vegan version, use plant-based protein powder, dairy-free chocolate chips, and maple syrup.
- To prevent chocolate from cracking when cutting, let the bars warm slightly at room temperature before slicing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack, Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
