Protein Bars - Chocolate Pb

READY IN: 25mins
Recipe by MissAli

I created this recipe for DH using a variety of recipes that were modified to fit his needs. I like to grind the raw almonds about as coarse as coffee grinds and we use a vanilla flavored whey protein. These are quite tasty, higher in protein and lower in cost than most commercial bars. (Not for weight-loss).

Top Review by Capt. Burntwater

Great recipe!...not too sweet, crumbly, or sticky. Next time I'll try adding some honey. Mix wet & dry ingredients in separate bowls to ensure uniform consistency once combined. I also had to bake a good half hour (total) because the bars were far too moist after the first 15 minutes. Probably due to the 16 oz jar of natural PB I used (NO hydrogenated oils-just good ol' peanuts, peanut oil, & salt). BTW-ounce for ounce, natural PB has more protein and less sugar compared to the hydrogenated junk (JIF, Skippy, etc.) I nuked the PB to aid in mixing. Also ground the flax seed. This helped a lot.

Ingredients Nutrition


  1. Preheat oven to 325°F and spray a square roasting pan with non-stick cooking spray, then line with waxed paper.
  2. Mix all the dry ingredients together, omitting the chocolate chips.
  3. Add the eggs, PB, olive oil and yogurt and mix well- the mixture will be thick and sticky.
  4. Press onto the pan, then top with the mini chocolate chips, if desired.
  5. Bake at 325°F until golden brown, about 15 minutes.
  6. Remove from the oven and allow to cool.
  7. When the bars are still slightly warm, cut into 20 equal pieces, using a sharp knife, by placing the knife on top of the bar and applying pressure (prevents them from breaking).
  8. Store in an airtight container for up to two weeks.

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