Peanut Butter Chocolate Chip Protein Bars

If you have roughly 15 minutes to spend in the kitchen, Peanut Butter Chocolate Chip Protein Bars might be a tremendous gluten free recipe to try. This recipe makes 14 servings with 185 calories, 7g of protein, and 8g of fat each. For 31 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 7 people have made this recipe and would make it again. A mixture of honey, milk, smooth peanut butter, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a side dish. It is brought to you by Busy But Healthy. With a spoonacular score of 54%, this dish is good. If you like this recipe, you might also like recipes such as Chocolate Chip Peanut Butter Protein Bars, Peanut Butter Chocolate Chip Protein Bars – #EatHealthy15 with @AmeeLivingston, and Protein Peanut Butter Chocolate Chip Cookies.

Servings: 14

Preparation duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large bowl, place in all ingredients (except milk) and stir together.Add in milk and stir or combine with hands. You might need to add more milk to get a cookie dough texture.TIP: If you have a stand mixer, throw everything in and use the dough hook attachment to combine it together. This will save your arms from getting tired.Press mixture firmly into a 9x13 pan using a sheet of plastic wrap over top to avoid the mixture from sticking to your hands.Place in the fridge for 30 minutes to firm them up. They will become less sticky once they are cold. Cut into bars.If you like, you can take each bar out and place in a small plastic bag and store in the freezer or fridge for grab-and-go. Bars can also be stored in the fridge and consumed in about a week.

 

Step by step:

1. In a large bowl, place in all ingredients (except milk) and stir together.

2. Add in milk and stir or combine with hands. You might need to add more milk to get a cookie dough texture.TIP: If you have a stand mixer, throw everything in and use the dough hook attachment to combine it together. This will save your arms from getting tired.Press mixture firmly into a 9x13 pan using a sheet of plastic wrap over top to avoid the mixture from sticking to your hands.

3. Place in the fridge for 30 minutes to firm them up. They will become less sticky once they are cold.

4. Cut into bars.If you like, you can take each bar out and place in a small plastic bag and store in the freezer or fridge for grab-and-go. Bars can also be stored in the fridge and consumed in about a week.

Nutrition Information:

covered percent of daily need