You’ll never go back to store-bought once you try these super easy no-bake chocolate peanut butter protein bars. They take just 15 minutes to make with a few simple ingredients including peanut butter, vanilla protein powder, hemp hearts and oat flour. The perfect snack or sweet treat that will keep you full and energized!

A person holds a piece of chocolate-covered treat with a crumbly, beige filling, possibly peanut butter. The background features blurred parchment paper and a peach-colored surface. The persons nails are painted light pink.

I cannot get enough of these ridiculously easy chocolate peanut butter protein bars! They’re giving Reese’s peanut butter cup vibes with a peanut butter base that is perfectly soft without being too chewy, and the crunchy chocolate on top simply cannot be beat (probably also why my chocolate peanut butter protein cups are one of the most popular recipes on my blog)! Seriously, when I’ve got a batch in the fridge they’re all I can think about. 

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Whether you need a breakfast on the go, a post-workout bite, or just something to satisfy that afternoon slump, these bars have got you covered.

Bowls on a tiled surface filled with various baking ingredients: flour, chocolate chips, peanut butter, vanilla extract, milk, protein powder, a coconut oil portion, and a brown powder.

What Makes These Protein Bars The Best

I wanted to make sure these babies had my full dietitian PFF power combo (protein, fiber and nourishing fats) for ultimate blood sugar balancing satisfaction. The full ingredient list is in the recipe card below but there are a few key ingredients that really make these bars next level, so don’t skip them!

Vanilla protein powder + hemp hearts for the protein power combo: The first time I tested these used half a cup of protein powder but found the taste overpowering. I landed on a combo of protein powder + hemp hearts and found a 1:1 ratio of 1/3 cup of each in this recipe gave the perfect flavor and texutre while keeping the protein up! Peanut butter also adds to the protein count landing these at 6 grams of protein per bar!

I used Progressive’s vanilla protein powder for this recipe but your favorite vanilla protein powder should work! I generally like to use a grass-fed whey protein powder when I can.

Oat flour: A key part to this recipe. Not only does it mix well with the peanut butter and protein powder to create the bars, it also provides a fiber-rich base that supports digestion and helps maintain steady energy levels. You can use store bought or homemade oat flour (it’s so easy!). And bonus, the oat flour base makes these bars gluten free! Just be sure to use certified gluten free oats / oat flour!

Note: to make these bars vegan, use a plant-based protein powder and dairy-free chocolate chips. 

Let’s Make These Drool-Worthy Bars Together Step-by-Step

A close-up of a clear mixing bowl filled with pale, fine flour mixture on a terracotta-colored tiled surface. The flour is slightly unevenly distributed, forming small clumps and ridges within the bowl.

Step 1: Mix the dry ingredients

A mixing bowl holds a wet dough-like mixture, with a rcamel brown hue. The bowl is partially visible against a light orange background.

Step 2: Add the wet ingredients (right into the same bowl!)

A rectangular baking pan lined with parchment paper holds an unbaked crumbly dough, evenly pressed into the bottom. The pan rests on a tiled surface.

Step 3: Press your base into a lined pan

A glass measuring cup filled with melted chocolate, ideal for drizzling over homemade protein bars, features a gold spoon holding some of the rich chocolate above. The softly blurred background adds to the delicious anticipation.

Step 4: Get that chocolate all melty then spread it evenly over the top

Nine square chocolate-topped dessert bars arranged in a grid on parchment paper. The bars have smooth, dark chocolate layers on top, and the edges are slightly uneven with a few chocolate smears on the paper.

Step 6: Chill and cut.

Success Tips

Preventing a sticky or gooey texture: The first time I tested this recipe I used a couple of tablespoons of milk thinking it would help the ingredients bind and provide a softer texture but the result was a sticky, sort of gummy texture. I replaced the milk with coconut oil and the texture was so much better! Soft, not crumbly, without sticking to the roof of your mouth. Haha

A stack of four chocolate-topped oat bars on a speckled ceramic plate. The bars have a thick oat base with a smooth, dark chocolate layer on top. Theyre sitting on a terracotta-colored surface against a white background.

What to Eat These Bars With

These bars make the perfect satisfying snack, but on their own, they’re not quite enough to be a full meal. If you’re looking to round things out, try them with a smoothie like my delicious everyday green smoothie or with my go-to blueberry cheesecake smoothie!

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A person holds a piece of chocolate-covered treat with a crumbly, beige filling, possibly peanut butter. The background features blurred parchment paper and a peach-colored surface. The persons nails are painted light pink.

Homemade Chocolate Peanut Butter Protein Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Lindsay Pleskot, RD
  • Prep Time: 15
  • Chill Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 9–12 1x
  • Category: Dessert, meal prep recipes, Snacks
  • Method: No Bake
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

Ready in 15 minutes, these no-bake chocolate peanut butter protein bars are ridiculously easy to make. With 7 simple ingredients including peanut butter, vanilla protein powder, hemp hearts and oat flour, they’re packed with protein, gut-friendly fiber, and nourishing fats to keep you full and energized!

Ingredients

Scale
  • 1 cup oat flour (store bought or homemade oat flour)
  • ⅓  cup vanilla protein powder
  • ⅓ cup hemp hearts
  • ¼ cup maple syrup
  • ¾ cup + 2 Tbsp creamy natural peanut butter
  • 2 ½ Tbsp coconut oil, melted
  • ¼ tsp salt

For the chocolate topping:

  • ½ cup chocolate chips
  • 1½ tsp coconut oil
  • Flaky salt, for topping (optional)

Instructions

  1. Line an 8″ x 8″ baking dish with parchment paper, leaving some overhang on both sides for easy removal later.
  2. In a large mixing bowl, combine the oat flour, protein powder, hemp hearts and salt. Stir to combine well.
  3. To the same bowl, add the maple syrup, peanut butter and coconut oil. Mix until a thick dough forms (it will be a bit oily, but the oil will absorb over time. This is what keeps them nice and moist, not crumbly!)
  4. Using your hands or the back of a spatula, press the dough evenly into the prepared baking dish.
  5. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave on high for 30 seconds, then stir. Continue heating in 20-second intervals, stirring between each, until the chocolate is melted. Pour over the pressed dough and use a spatula to spread it evenly. If desired, sprinkle with flaky salt.
  6. Set in the freezer for 30 minutes or in the fridge 1-2 hours, until firm, but soft enough to cut through. Once set, lift the bars out using the parchment overhang, slice into squares.

Notes

  • Number of bars: I usually slice into 12 bars, but if you’re looking for a more substantial snack or small meal, 9 may be bettter!
  • Storage: Store in an airtight container in the fridge for up to 1 week, or the freezer for up to 3 months. 

Note: the texture of these bars is best right out of the fridge but they are also delish right out of the freezer! They can be stored at room temperature, but the chocolate topping may soften. Totally fine, just make sure you’ve got a napkin! 😉 I have noticed that after 2-3 days in the fridge, they tend to dry out slightly and can then be stored at room temperature while keeping a more firm structure.