Description
These Reese’s Pieces Protein Bars are a delicious no-bake treat packed with chocolate protein powder, creamy peanut butter, and crunchy Reese’s Pieces. They make a perfect snack for a boost of energy and protein without the hassle of baking. Quick to prepare and easy to customize, these bars are ideal for post-workout fuel or an on-the-go snack.
Ingredients
Scale
Dry Ingredients
- 1 ½ cup rolled oats
- ½ cup chocolate protein powder
- ⅓ cup Reese’s Pieces (plus extra for topping if desired)
- 2 tbsp mini chocolate chips
Wet Ingredients
- ¾ cup creamy peanut butter
- 4.5 tbsp honey
- 4.5 tbsp water (plus extra if/as needed)
Instructions
- Prepare the Pan: Line an 8×8 baking pan with parchment paper or wax paper to prevent the bars from sticking.
- Mix Ingredients: In a large bowl, combine the rolled oats, chocolate protein powder, creamy peanut butter, Reese’s Pieces, mini chocolate chips, honey, and water. Mix thoroughly until the mixture is well combined. If the mixture feels too dry or crumbly, add water one teaspoon at a time until it holds together.
- Press Mixture into Pan: Evenly press the mixture into the prepared pan to form a compact, uniform layer.
- Chill to Set: Cover the pan with foil or plastic wrap and chill the mixture to set. You can freeze it for at least 30 minutes or refrigerate for at least 60 minutes.
- Remove and Cut Bars: Once firm, lift the mixture out of the pan using the edges of the parchment or wax paper and transfer it to a cutting board. Cut into 12 even bars.
- Add Toppings: Let the bars thaw slightly if frozen, so they become pliable. Gently press extra Reese’s Pieces onto the tops for added texture and flavor.
- Store and Serve: Store the bars in the refrigerator or freezer until ready to eat. Enjoy them chilled or at room temperature.
Notes
- You can substitute honey with maple syrup or agave nectar for a vegan option.
- If the mixture is too wet, add a little more oats to absorb moisture.
- For added crunch, consider adding chopped nuts or seeds.
- These bars store well in an airtight container in the refrigerator for up to one week, or in the freezer for up to one month.
