A little nostalgia for the new readers. This was my first post as The Peanut Butter Boy over 2 years ago and I wanted to refresh the recipe since I made them recently and they are even better than I remember. These protein bars are sweet and chewy and much better then the overpriced, sugar-laced protein bars you find at the store. I tried many recipes but didn’t care for most of them and the nutrient ratio wasn’t optimal. I finally decided to concoct my own. These bars are so chewy and are truly like candy bars but they are also a filling and balanced snack and a great way to increase your protein intake. But even if you don’t need the extra protein, these are a great midday snack or dessert. You can mix and match the flavor depending on the flavors of protein and pudding mix you choose, I’ve included a few variations. Don’t be put off by the length of the instructions, they don’t take much time at all to prepare.
Vanilla (pictured):
1 (4-serving) box instant vanilla pudding (sugar free)
1 cup rolled oats
2T natural peanut butter
1 + 3/4 cup (6 scoops) vanilla whey protein*
1/2 – 3/4 cup skim milk, as needed
wheat bran
Triple Threat:
1 (4-serving) box instant banana pudding (sugar free)
1 cup rolled oats
2T natural peanut butter
1 + 3/4 cup (6 scoops) chocolate whey protein*
1/2 – 3/4 cup skim milk, as needed
wheat bran
Strawberry Cheesecake:
1 (4-serving) box instant cheesecake pudding (sugar free)
1 cup rolled oats
2T natural peanut butter
1 + 3/4 cup (6 scoops) strawberry whey protein*
1/2 – 3/4 cup skim milk, as needed
wheat bran
* Do NOT use soy protein, it will not work! I use Optimum Nutrition 100% Natural Whey Protein.
Instructions:
1. Line the inside of a 5 x 7 (or 6 x 6) glass baking dish with wax paper (9 x 13 dish works but you may want to double the recipe or they will be very thin). Coat the wax paper with cooking spray.
2. Mix the dry ingredients together in a large bowl. Add the peanut butter and use a knife to cut it into the mix until there are only small chunks of peanut butter remaining. Slowly add the milk and stir until well mixed and the batter is moist and very sticky, making it almost impossible to stir (the stickier, the better). Don’t add too much milk or it will become runny – I found 1/2 cup milk to be just about perfect unless using chocolate protein or chocolate pudding (3/4 cup for this) but it also depends on your protein.
3. Use a wooden spoon to spread out and flatten the mixture as best possible. If necessary, use another sheet of wax coated in cooking spray around your hand to press the mixture into the dish. Cover the top with wheat bran (~1/2 cup) and press it into the mixture until there are no sticky spots (excess wheat bran is fine). Pop the dish in the freezer for 30 minutes.
4. Now, pull the mixture out of the dish by lifting the sides of the wax paper and turn it upside-down into the dish so the wheat bran covered side is on the bottom. Slowly remove the wax paper. If this is too difficult, place the dish in the freezer for a little while longer. Cover the top with wheat bran again and press it into the mixture. Cut into 12 pieces and use the extra wheat bran in the dish to coat all sides of the bars. Individually wrap each bar in wax paper and store in the fridge or freezer.
Additional Info:
While these bars do need to be stored in the fridge or freezer, they hold well throughout the day at room temperature and are great for on-the-go snacks. They should keep well for at least a week in the refrigerator and at least 1 month in the freezer.
| Nutrition Facts |
|---|
| Serving Size 1 bar Servings per Batch 12 |
| Amount Per Serving |
| Calories 120 |
| Total Fat 2.3g |
| Total Carbohydrate 9.3g |
| Dietary Fiber 1.8g |
| Protein 14.2g |