These Protein Crunch Bars are my answer to a healthy snack that feels like a treat. With the rich flavor of peanut butter, the satisfying crunch of rice cereal, and a thick chocolate coating, they remind me of classic candy bars but with a nourishing twist. I whip these up in no time and keep them in the fridge for when I need a sweet, protein-packed bite.
Why You’ll Love This Recipe
I love how these bars strike the perfect balance between indulgent and nutritious. They come together in just minutes, require no baking, and are loaded with clean ingredients. Whether I need a post-workout snack, a healthy dessert, or a quick grab-and-go bite, these bars always come through. Plus, they’re easily customizable depending on the nut butter or protein powder I have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups brown rice cereal
1 cup peanut butter (or any nut/seed butter of choice)
1 cup maple syrup
1/2 cup protein powder
2 cups chocolate chips
Directions
- I line an 8 x 8-inch pan with parchment paper and set it aside.
- In a microwave-safe bowl (or on the stovetop), I combine the peanut butter and maple syrup, stirring until smooth and well mixed.
- I add the brown rice cereal and protein powder to the wet mixture and stir until fully incorporated.
- I transfer the mixture into the prepared pan, pressing it down firmly and evenly.
- I refrigerate the mixture until firm.
- Once set, I use a sharp, slightly wet knife to cut the mixture into 20 bars.
- I melt the chocolate chips and, working quickly, dip each bar using two forks to fully coat them.
- I return the chocolate-covered bars to the fridge until the coating is set and firm.
Servings and timing
This recipe makes 20 bars. It takes 5 minutes to prep, 5 minutes to cook/melt ingredients, and additional time for chilling, totaling about 10 minutes of active work.
Variations
I sometimes swap the peanut butter for almond, cashew, or sunflower seed butter to switch things up. If I want to make them extra indulgent, I sprinkle sea salt or crushed peanuts on top of the chocolate coating. For a vegan version, I use plant-based protein powder and dairy-free chocolate chips.
Storage/reheating
I store the bars in an airtight container in the fridge for up to 2 weeks. To prevent sticking, I separate layers with parchment paper. For longer storage, I freeze them in a freezer-safe container for up to 6 months. When I want one, I thaw it overnight in the fridge or let it sit at room temperature for a few minutes.
FAQs
Can I use a different cereal instead of brown rice cereal?
Yes, I can use crispy rice cereal or puffed quinoa for a similar crunch.
Is protein powder necessary?
No, I can skip it, but I like adding it for an extra nutritional boost.
Can I melt the chocolate with coconut oil?
Yes, adding a teaspoon or two of coconut oil makes the chocolate smoother and easier to coat.
What kind of protein powder works best?
I usually use vanilla or chocolate flavored protein powder, but unflavored also works.
Can I make these bars nut-free?
Yes, I use seed butter like sunflower or pumpkin seed butter to make them nut-free.
How do I prevent the bars from sticking together?
I separate the layers with parchment paper when storing them in the fridge or freezer.
Can I drizzle the chocolate instead of coating the bars?
Absolutely. I sometimes drizzle the melted chocolate over the top for a lighter coating.
How do I keep the bars from falling apart?
Pressing the mixture firmly into the pan and chilling them well helps them stay intact.
Are these bars gluten-free?
Yes, as long as I use certified gluten-free brown rice cereal and protein powder.
Can I add mix-ins like nuts or dried fruit?
Yes, I mix in chopped nuts, seeds, or even dried cranberries for extra texture and flavor.
Conclusion
These Protein Crunch Bars are the kind of snack I love keeping on hand—easy, satisfying, and just the right amount of indulgent. Whether I need a boost during a busy day or a healthier sweet treat, these bars are always a hit. With endless variations, I never get tired of them.
Print
Protein Crunch Bars
- Total Time: 10 minutes
- Yield: 20 bars
Description
These Protein Crunch Bars are a healthier twist on the classic candy bar—crispy, chocolatey, and protein-packed! Made with brown rice cereal, peanut butter, and protein powder, they’re a no-bake snack perfect for fitness lovers, kids, or anyone craving a sweet protein boost.
Ingredients
4 cups brown rice cereal
1 cup peanut butter (or any nut/seed butter)
1 cup maple syrup
1/2 cup protein powder
2 cups chocolate chips
Instructions
Prepare the Pan: Line an 8 x 8-inch baking pan with parchment paper and set aside.
Mix Wet Ingredients: In a microwave-safe bowl or on the stovetop, combine peanut butter and maple syrup. Heat and stir until smooth and well combined.
Add Dry Ingredients: Stir in protein powder and brown rice cereal. Mix thoroughly to ensure everything is coated.
Set the Bars: Press the mixture firmly into the lined pan. Refrigerate until solid. Once set, cut into 20 bars using a sharp, slightly wet knife.
Coat in Chocolate: Melt the chocolate chips. Quickly dip each bar using two forks to fully coat in melted chocolate. Return to the fridge to firm up.
Notes
Store bars in an airtight container in the fridge for up to 2 weeks. Use parchment paper between layers to avoid sticking.
Freeze for up to 6 months in a freezer-safe container. Thaw overnight in the fridge before eating.
Can substitute peanut butter with almond butter, sunflower seed butter, or cashew butter.
Use dairy-free chocolate chips for a vegan version.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
