Description
No-bake Copycat Reese’s Peanut Butter Protein Bars — chewy, chocolate-coated bites made from oat flour, protein (or almond flour), and peanut butter. They’re quick to assemble, customizable, and perfect for stashing in the fridge or freezer for a grab-and-go protein treat.
Ingredients
- 2 cups oat flour (208 g)
- ⅓ cup vanilla protein powder or almond flour (118 g)
- 3–4 tbsp granulated sweetener of your choice
- ½ cup peanut butter or another nut/seed butter (129 g)
- ½–1 cup milk of choice (start small — see notes)
Chocolate coating
- ½ cup chocolate (87 g), melted
Instructions
-
Combine the oat flour, protein powder (or almond flour), and sweetener in a mixing bowl. Stir to distribute evenly.
-
Add the peanut butter and ¼ cup of your chosen milk. Mix until the ingredients begin to come together. Add more milk, a little at a time, until you get a firm, rollable dough — it should hold together without feeling sticky. Whey-based powders usually require less liquid than plant proteins.
-
Using about a tablespoon of dough each, shape into small bars, eggs, or balls. Place them on a parchment-lined tray as you go. This recipe yields roughly 18 mini bars.
-
Chill the formed pieces briefly (10–15 minutes) to firm them up — this helps when dipping.
-
Melt the chocolate in a double boiler or short bursts in the microwave, stirring until smooth. Dip each chilled piece into the chocolate, tap off excess with a fork, and return to the parchment.
-
Refrigerate until the chocolate sets, about 10–15 minutes. Enjoy straight away or store for later.
Notes
- Yield & storage
- Makes about 18 mini bars.
- Store in an airtight container in the fridge for up to 1 week, or freeze for longer storage.
- Tip: If the dough feels crumbly, add a teaspoon or two more milk. If it’s too wet, fold in a little more oat flour or protein powder.