Homemade Protein Snickers Bars Recipe

Introduction

If you love the classic taste of Snickers but want a healthier homemade version, these protein-packed bars are perfect. Combining creamy almond butter nougat, rich caramel with almonds, and a dark chocolate coating, they satisfy your sweet tooth and fuel your body.

Ingredients

• 1/2 cup almond butter (no-stir, unsalted, unsweetened)*
• 1/2 cup pea protein (50g)**
• 1 Tbsp maple syrup
• 1/8 tsp salt
• 5 Tbsp water
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/8 tsp salt
• 1/4 cup almonds, chopped
• 6 oz dark chocolate
• 2 tsp coconut oil (optional)
• Flaked sea salt (optional)

Instructions

1. Step 1: In a medium-sized bowl, combine the almond butter, pea protein, maple syrup, and salt. Mix well, then add water one tablespoon at a time until the mixture reaches a play dough-like consistency.
2. Step 2: For the caramel, place coconut cream, maple syrup, vanilla extract, and salt in a small saucepan. Heat over medium-high, stirring occasionally until it boils.
3. Step 3: Chop the almonds and sprinkle them over the caramel, then gently press them into the surface.
4. Step 4: Freeze the layered mixture overnight or for at least 4 hours to let the caramel set fully.
5. Step 5: Melt the dark chocolate and coconut oil (if using) together in a small saucepan over low heat, stirring frequently to combine smoothly.
6. Step 6: Coat the set bars in the melted chocolate, optionally sprinkle with flaked sea salt, then chill in the fridge or freezer until firm.

Tips & Variations

• Use no-stir almond butter to avoid separation and make mixing easier.
• Substitute dark chocolate with dairy-free chocolate for a vegan option.
• For extra crunch, add chopped peanuts along with the almonds in the caramel layer.
• If you prefer a sweeter bar, increase the maple syrup slightly in the nougat or caramel.

Storage

Store your protein Snickers bars in an airtight container in the refrigerator for up to one week or freeze them for up to a month. Let frozen bars thaw a few minutes at room temperature before eating for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nut butters instead of almond butter?

Yes, peanut butter or cashew butter can be used but may alter the flavor and texture slightly. Choose unsweetened and unsalted varieties for best results.

Is pea protein necessary for this recipe?

Pea protein helps give the nougat a firm, chewy texture and boosts protein content, but you can experiment with other protein powders if desired. Adjust the water quantity as needed to achieve the right consistency.

Homemade Protein Snickers Bars Recipe

Print Recipe

★★★★★

4.5 from 65 reviews

These Homemade Protein Snickers Bars are a delicious and nutritious twist on the classic candy bar, combining a protein-packed almond butter nougat with a rich, gooey caramel layer studded with chopped almonds, all coated in smooth dark chocolate. Perfect for a healthy snack or post-workout treat.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 25 minutes (including freezing time)
• Yield: 8 bars 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Nougat

• 1/2 cup almond butter (no-stir, unsalted, unsweetened)
• 1/2 cup pea protein powder (50g)
• 1 Tbsp maple syrup
• 1/8 tsp salt
• 5 Tbsp water

Caramel

• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/8 tsp salt
• 1/4 cup almonds, chopped

Chocolate Coating

• 6 oz dark chocolate
• 2 tsp coconut oil (optional)
• Flaked sea salt (optional)

Instructions

1. Make the Nougat: In a medium-sized bowl, combine the almond butter, pea protein, maple syrup, and salt. Mix thoroughly, then add water one tablespoon at a time, mixing until the mixture reaches a play dough-like consistency.
2. Make the Caramel: In a small saucepan, combine the coconut cream, maple syrup, vanilla extract, and salt. Place over medium-high heat on the stovetop and bring to a boil, stirring occasionally to prevent sticking.
3. Add the Chopped Almonds: Chop the almonds coarsely and sprinkle them over the hot caramel mixture. Lightly press the almonds into the caramel to ensure they stick evenly.
4. Set the Caramel: Freeze the caramel and almond mixture overnight or for at least 4 hours until fully set and firm.
5. Coat in Dark Chocolate: Melt the dark chocolate with the coconut oil (if using) in a small saucepan over low heat, stirring frequently to ensure smoothness. Dip or spread the chocolate over the set caramel-nougat base to fully coat.
6. Chill and Store: Place the coated bars in the fridge or freezer to allow the chocolate to harden. Optionally, sprinkle with flaked sea salt before the chocolate sets for added flavor.

Notes

• Use no-stir almond butter to ensure smooth mixing.
• Adjust water quantity gradually to avoid a runny or too stiff nougat.
• Freezing is essential for firm bars and to make slicing easier.
• Coconut oil is optional but helps create a glossy chocolate coating.
• Dark chocolate with at least 70% cocoa is recommended for a rich flavor.
• Store bars in an airtight container in the fridge or freezer for up to 2 weeks.

Keywords: protein bars, homemade snack, healthy dessert, almond butter, pea protein, caramel, dark chocolate