Protein Snickers-style bars
A no-bake protein nougat with peanut caramel, roasted peanuts and a dark chocolate top.
Prep25 min
0 Rest60 min
Servings12
Recovered from the Copilot handoff and rebuilt from the verified source formula
Ingredients
Written for a 23 × 13 cm loaf tin
Units
Temperature
Servings
- 90 g vanilla protein powder rounded
- 90 g pasteurised egg-white protein powder rounded
- 120 ml sugar-free-style liquid syrup for nougat rounded
- 60 g butter or smooth peanut butter rounded
- 75 g roasted peanuts rounded
- 130 g smooth peanut butter for caramel rounded
- 120 ml sugar-free-style liquid syrup for caramel rounded
- 90 g dark chocolate, choose a product suited to your diet rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Line a loaf tin or prepare 12 silicone bar moulds.
- Whisk both protein powders. Warm the nougat syrup with the butter or peanut butter, then stir into the powders until it resembles firm cookie dough.
- Press evenly into the mould. If the mixture is dry, add water 15 ml at a time. If sticky, chill for 15 minutes.
- Warm the caramel peanut butter and syrup until fluid. Stir in the peanuts and spread over the nougat.
- Chill for 30 minutes. Melt the chocolate and spread it over the caramel.
- Refrigerate until firm, about 30 minutes, then cut or unmould.
Notes
- Protein powders absorb liquid very differently. The texture check is more reliable than a fixed extra-water amount.
- No exact protein or sugar claim is made because the powders, syrup and chocolate vary substantially by brand.
- Use pasteurised egg-white powder intended for food. The bars are not vegan.
- Contains egg and peanuts and may contain milk or soy. Keep refrigerated and use within 5 days, or freeze for up to 1 month.
Sources consulted
Sources consulted
From Christoph Mayer