Snickers Protein Bars – High-Protein, Refined Sugar-Free, 17g Protein per Bar

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If you love Snickers desserts, you might also love my Snickers Protein Mug Cake – it comes together it 2 minutes and packs 22g of protein per mug!

If you love Snickers bars but want a healthier option, you gotta make these Snickers Protein Bars! They’re high in protein with 17g per bar, free from added refined sugar, and satisfy that chocolate craving.

My son is obsessed with the Snickers protein shakes he gets at his home hockey rink, so when I spotted Snickers protein powder at the store, I had to grab it. He didn’t love it in shake form as much as I’d hoped, so I decided to use some of it to make these bars, though you could also swap in a vanilla or chocolate caramel-style protein powder.

These bars are great for meal prepping for the week to have healthy treats ready to go in the fridge or freezer. I cut mine into 8 full-size bars, but they are quite rich so if you’re looking for a light snack, I would do 16 mini ones (you could always eat 2, if you want more!).

And if you love these, be sure to check out my Healthy Twix Bars, Homemade High-Protein “Kind-Style” Energy Bars, Protein Sugar Cookie Bars or Cinnamon Rice Cake Protein Bars for more yummy bar inspo!

Why You’ll Love These Snickers Protein Bars

High protein: 17g per bar keeps you full and supports muscle recovery.
Snickers-inspired flavor: All the chocolate, caramel, and nutty goodness in a healthier version.
No added sugar: Sweetened naturally with dates and a touch of maple syrup.
They’re chewy, chocolatey, and just sweet enough to feel like a treat without derailing your nutrition goals.

What You’ll Need

snickers high protein bar ingredients in clear glass bowls with names

Homemade Snickers Protein Bar Ingredients (8 full-size bars or 16 mini bars)

Nougat Layer:

1 ¾ cups almond flour
½ cup Snickers protein powder (Note: you do not need to have Snickers protein powder to make this recipe. I had it on hand so that is what I used but vanilla protein powder works great too!)
⅓ cup pure maple syrup
¼ cup unsweetened almond milk (add 1–2 tbsp more if needed)
1 tbsp melted coconut oil

Peanut Date Maple Caramel Layer

1 cup Medjool dates, pitted and softened in hot water for 5 minutes (about 10 dates)
⅓ cup natural peanut butter (drippy texture)
¼ cup pure maple syrup
1 tbsp melted coconut oil (optional for extra creaminess)
½ cup chopped unsalted peanuts

Chocolate Layer

1 300g dark chocolate bar (70% or higher) or chocolate of your choice. I used dark chocolate to keep it healthier, but if you want a more true Snickers flavor, use Milk chocolate.
1 tbsp coconut oil

Love Date-SweetenedDesserts?

Find more ways to use dates to sweeten your desserts naturally using my Date Paste and Date Caramel Sauce!

explore all date-sweetened desserts

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Recommended Tools

Loaf pan
Parchment paper
Food Processor
Mixing bowls
Silicone spatula
Measuring cups and spoons

How to Make My Homemade High Protein Snickers Protein Bars

Time needed: 4 hours and 40 minutes

Prep your pan
Line a loaf pan or 8×8-inch pan with parchment paper and set aside. (I used a loaf pan for full size bars, you could use an 8×8 if you want to make 16 smaller ones.)
Make the nougat layer
In a mixing bowl, stir together almond flour and protein powder. Add maple syrup, coconut oil, and almond milk. Mix until it forms a thick dough. Press evenly into the pan and freeze for 25–30 minutes until firm.
Make the caramel
In a food processor, blend dates, peanut butter, maple syrup, and coconut oil until smooth and creamy. Stir in chopped peanuts for crunch.
Assemble the bars
Spread the caramel mixture evenly over the chilled nougat layer. Return to the freezer for 3–4 hours, or until firm enough to slice and dip into chocolate.
Slice the bars
Remove from freezer, lift out of the pan, and cut into 8 full-size bars or 16 mini bars.
Melt the chocolate and coat the bars
Melt chocolate and coconut oil together in the microwave or using the double broil method on the stovetop. Make sure the chocolate is in a bowl or cup deep enough to fit the entire bar and then dip each bar into melted chocolate until fully coated. Place on a parchment-lined tray or cooling rack to allow excess chocolate to drip off of each bar. Sprinkle with flaky sea salt or crushed peanuts if desired.
Set
Freeze for 15–20 minutes, until the chocolate shell hardens.

Storage

Keep in an airtight container in the fridge for up to 2 weeks, or freeze in a freezer bag for up to 3 months.
I like to wrap my bars individually in parchment paper then add to the bag so they don’t stick together when they freeze.
These protein Snickers bars are best enjoyed chilled to maintain that chewy, candy-bar texture!

Recipe Tips for the Best Protein Snickers Bars

If your caramel is too thick, add 1–2 tbsp warm water to loosen it.
If your chocolate is too thick, add more coconut oil to thin it out.
Make sure to press the nougat layer firmly into the pan to ensure that the bars hold together well for dipping.
Swap peanuts for cashews or sunflower seeds for a nut-free version.
If the bars are becoming too soft while dipping, do one bar at a time and keep others in the freezer.
For extra crunch, sprinkle more chopped peanuts between layers before freezing or add some on top of the chocolate before it sets.
For the chocolate layer, I used dark chocolate to keep it healthier, but if you want a more true Snickers flavor, use milk chocolate.

Variations

Use vanilla or chocolate caramel protein powder instead of Snickers.
Add a pinch of sea salt or cinnamon to the nougat for extra flavor.
Drizzle with white chocolate or peanut butter for a fun topping.

I’d love to hear how your baking turned out!

Leave a review and star rating to let me know what you think.

Don’t forget to tag me on Instagram so I can see and share your creations @thesprinkledcakery!

Macros (per full-size bar, 8 bars total)

Calories: 615 kcal
Protein: 17 g
Carbs: 52 g
Fat: 41 g
Fiber: 8.5 g
Sugar: 36 g

Note: Nutritional information is approximate and may vary based on specific ingredients used when making these high protein Snickers bars

Frequently Asked Questions

Can I make these Snickers protein bars nut-free?

Yes! Swap almond flour for oat flour or sunflower seed flour, and peanuts for sunflower seeds..

Can I use protein powder other than Snickers flavor?

Absolutely! I used Snickers because I had it on hand, but vanilla or chocolate caramel-style protein powders work well too.

Can I make mini bars?

Yes! Slice the loaf into 16 mini bars instead of 8 full-size bars.

Can I skip the chocolate coating?

Yes, though it’s part of what makes these bars taste like a Snickers. I would recommend to add a layer on top instead of fully coating if it is too much chocolate for you so you still get that same Snickers flavor combo.

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Pin Recipe

2 high protein snickers bars cut in half stacked on top of 4 full size bars

Snickers Protein Bars – High-Protein, Refined Sugar-Free, 17g Protein per Bar

These Snickers Protein Bars are high in protein (17g per bar), free from refined sugar, and perfect for meal prep or a healthy sweet treat. Includes chewy nougat, peanut-date maple caramel, and a rich chocolate coating.

Prep Time 20

Cook Time 0

Chilling time 4

Total Time 4 20

Serving Size 8 Bars

Calories: 615kcal

Equipment

1 Food Processor
1 loaf pan or 8×8 pan
1 Mixing Bowl
Measuring cups and spoons

Ingredients

Nougat Layer:

1 ¾ cups almond flour
½ cup Snickers protein powder You do not need Snickers protein powder to make these bars. I had it on hand, so that is what I used but vanilla protein powder works great too!
⅓ cup pure maple syrup
¼ cup unsweetened almond milk add 1–2 tbsp more if needed
1 tbsp melted coconut oil

Peanut Date Maple Caramel:

1 cup Medjool dates pitted and softened in hot water for 5 minutes (about 10 dates)
⅓ cup natural peanut butter drippy texture
¼ cup pure maple syrup
1 tbsp melted coconut oil optional for extra creaminess
½ cup chopped unsalted peanuts

Chocolate Coating:

1 300 g dark chocolate bar 70% or higher or chocolate of your choice. I used dark chocolate to keep it healthier, but if you want a more true Snickers flavor, use milk chocolate.
1 tbsp coconut oil

Instructions

Prepare the pan: Line a loaf pan or 8×8-inch pan with parchment paper and set aside. (I used a loaf pan.)
Make the nougat layer: In a mixing bowl, stir together almond flour and protein powder. Add maple syrup, coconut oil, and almond milk. Mix until it forms a thick dough. Press evenly into the pan and freeze for 25–30 minutes until firm.
Make the caramel: In a food processor, blend dates, peanut butter, maple syrup, and coconut oil until smooth and creamy. Stir in chopped peanuts for crunch.
Assemble the bars: Spread the caramel mixture evenly over the chilled nougat layer. Return to the freezer for 3–4 hours, or until firm enough to slice and dip into chocolate.
Slice and coat: Remove from freezer, lift out of the pan, and cut into 7–8 full-size bars or 14–16 mini bars. Melt chocolate and coconut oil together. Dip each bar into melted chocolate until fully coated. Place on a parchment-lined tray. Sprinkle with flaky sea salt if desired.
Set: Freeze for 15–20 minutes, until the chocolate shell hardens.

Video

Notes