Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Cook Time: 0 minutes
Servings: 12 bars
Difficulty Level: Easy
Cuisine: Healthy Dessert
Diet: Gluten-Free, No-Bake, High Protein
Ingredients
Base Layer
- 1 cup gluten-free oat flour
- ½ cup vanilla protein powder
- ¼ cup natural peanut butter
- 2 tablespoons maple syrup
- 2 tablespoons almond milk
- 1 teaspoon vanilla extract
- Pinch of sea salt
Caramel Layer
- ½ cup natural peanut butter
- ¼ cup maple syrup
- 2 tablespoons coconut flour
- 1 teaspoon vanilla extract
- Pinch of sea salt
Peanut Layer
- ½ cup roasted unsalted peanuts
Chocolate Topping
- 1 cup dark chocolate chips (70% cocoa or higher)
- 1 tablespoon coconut oil
Equipment
- 8×8-inch baking pan
- Parchment paper
- Mixing bowls
- Silicone spatula
- Microwave-safe bowl or double boiler
- Sharp knife
Instructions
Step 1: Prepare the Pan
Line an 8×8-inch baking pan with parchment paper, leaving extra paper hanging over the sides. This makes removing the bars much easier after chilling.
Step 2: Make the Base
In a medium mixing bowl, combine the oat flour, protein powder, and sea salt.
Add the peanut butter, maple syrup, vanilla extract, and almond milk.
Mix until a soft dough forms. If the mixture seems too dry, add one teaspoon of almond milk at a time until it comes together.
Press the mixture evenly into the prepared pan using the back of a spoon or your hands.
Place in the refrigerator while preparing the next layer.
Step 3: Prepare the Caramel
In another bowl, stir together the peanut butter, maple syrup, vanilla extract, coconut flour, and sea salt.
Mix until smooth and thick.
Spread the caramel evenly over the chilled base.
Sprinkle the roasted peanuts across the top and gently press them into the caramel so they stay in place.
Return the pan to the refrigerator for 20 minutes.
Step 4: Melt the Chocolate
Place the chocolate chips and coconut oil into a microwave-safe bowl.
Heat in 20-second intervals, stirring between each interval until completely smooth.
Alternatively, melt the chocolate using a double boiler over gently simmering water.
Step 5: Add the Chocolate Layer
Pour the melted chocolate over the peanut layer.
Spread evenly with a spatula until completely covered.
Tap the pan gently on the counter to remove any air bubbles.
Step 6: Chill
Place the pan in the refrigerator for at least 2 hours or until completely firm.
Step 7: Slice and Serve
Lift the bars from the pan using the parchment paper.
Allow them to sit at room temperature for about 5 minutes before slicing with a sharp knife.
Cut into 12 even bars and enjoy.
Recipe Tips
- Use natural peanut butter with only peanuts and salt for the best flavor.
- If your peanut butter is very runny, refrigerate it for 20 minutes before mixing.
- Chill the bars completely before cutting for clean slices.
- Wipe the knife between each cut for professional-looking bars.
- Store chilled to maintain the perfect texture.
Storage
Refrigerator:
Store in an airtight container for up to 7 days.
Freezer:
Freeze for up to 3 months. Thaw for 10–15 minutes before serving.
Variations
- Replace peanut butter with almond or cashew butter.
- Add chopped almonds or pecans for extra crunch.
- Sprinkle flaky sea salt on top before the chocolate sets.
- Mix mini dark chocolate chips into the base.
- Drizzle extra melted chocolate over the finished bars for decoration.
Why You’ll Love This Recipe
- No baking required
- High in protein
- Naturally sweetened
- Gluten-free
- Kid-friendly
- Perfect for meal prep
- Rich chocolate flavor
- Creamy caramel texture
- Great healthy dessert
- Easy to customize
Nutrition Information
Per Serving (1 Bar)
- Calories: 215
- Protein: 7 g
- Carbohydrates: 17 g
- Sugars: 8 g
- Fiber: 3 g
- Fat: 14 g
- Saturated Fat: 4 g
- Cholesterol: 0 mg
- Sodium: 105 mg
- Potassium: 210 mg