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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 minutes
Cook Time 0 minutes
Chilling time 4 hours
Total Time 4 hours 20 minutes
Serving Size 8 Bars

Equipment

  • 1 Food Processor
  • 1 loaf pan or 8x8 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.)
    loaf pan lined with parchment paper
  • 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.
    Mixing almond flour, Snickers protein powder, maple syrup, almond milk, and coconut oil to make the nougat layer for homemade high-protein Snickers protein bars.
  • 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.
    Added peanuts to Medjool dates, natural peanut butter, maple syrup, and coconut oil to make creamy caramel for high-protein, refined sugar-free Snickers bars
  • 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.
    Spreading peanut-date caramel over chilled nougat layer to assemble high-protein Snickers bars.
  • 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.
    Dipping each homemade Snickers protein bar into melted chocolate for a candy-bar style finish
  • Set: Freeze for 15–20 minutes, until the chocolate shell hardens.
    Refined sugar-free, high-protein Snickers bars sliced and ready to enjoy as a healthy snack.

Video

Notes

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!

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