No-Bake Chocolate Peanut Butter Protein Bars (Easy High-Protein Snack!)
Homemade High-Protein Mid-Day Squares (Homemade Version!)
If you’re anything like me, you love a good snack that feels like a treat but still has some protein to keep you going. I’ve been obsessed with the Mid-Day Squares bars lately, so we finally decided to make our own version at home, and they turned out super good. These are my homemade chocolate peanut butter protein bars!
This recipe is based off the ingredients on the actual package, but with a few tweaks to make it easier, cleaner, and higher in protein. We used two scoops of chocolate protein powder, skipped the coconut and peanut flour, and topped the whole thing with Lily’s sugar-free dark chocolate. They slice easily, store well, and satisfy that chocolate-peanut-butter craving instantly.
If you want a homemade bar that feels like dessert but fuels like a snack, these are it.
Why You’ll Love These Bars
High-protein (about 8–9g per square) – when you use BetterDays Chocolate Protein powder!
No-bake and super simple
Refined sugar-free topping
Chewy, chocolatey, and so satisfying
Made with real pantry ingredients
12 perfect squares that store in the fridge or freezer
Ingredients
Bottom Layer:
- 3/4 cup natural creamy peanut butter
- 2 scoop 20 g BetterDays chocolate protein powder
- 1/4 cup coconut sugar
- 2 tbsp maple sugar or replace with more coconut sugar
- 2 tbsp cocoa butter melted
- 2 tbsp tapioca starch or 1 tbsp cornstarch
- 1/2 tsp vanilla extract
- Pinch of sea salt
Chocolate Topping:
- 1 bag 9 oz Lily’s sugar-free dark chocolate chips
- 2 tbsp coconut butter stirred into the chocolate to help it melt and set smoothly
Instructions
- Line Your Pan
- Line an 8×8″ pan with parchment paper, leaving an overhang to pull the bars out later.
- Make the Protein Base
- In a medium bowl (or food processor if you prefer): Add: peanut butter, chocolate protein powder, coconut sugar, maple sugar, coconut butter, tapioca starch, vanilla, and salt.
- Mix until the dough is thick, smooth, and holds together.
- If it feels dry, add 1–2 teaspoons water or almond milk.
- If it feels too soft, add a little extra protein powder.
- Press into the Pan
- Transfer the mixture to your parchment-lined pan.
- Use your hands or a flat-bottomed glass to press it down firmly and evenly.
- A tight pack gives you clean, perfect squares.
- Make the Chocolate Layer
- In a microwave-safe bowl, melt the entire bag of Lily’s chocolate chips with 2 tablespoons coconut butter in 20–25 second intervals, stirring between each.
- Pour the melted chocolate mixture over the base and tilt the pan to smooth it out.
- Chill + Slice
- Freeze for 45–60 minutes, or refrigerate 2 hours.
- Once set, lift out by the parchment, let sit 5 minutes, and slice into 12 squares.
Notes
Freezer: up to 3 months Nutrition (Per Square)Based on 12 squares, using two scoops of protein powder and Lily’s chocolate:~250 calories~8–9g proteinA balanced little treat!
What I used:
This homemade version truly checks all the boxes, chocolatey, slightly chewy, satisfying, and protein-packed. The Lily’s chocolate topping with coconut butter melts like a dream, and the two scoops of chocolate protein (use code COOKIES for a discount) give it the perfect flavor and texture.
If you make these, you’ll definitely want to keep a batch stocked in the fridge at all times. They’re the perfect grab-and-go snack for busy days, school pickups, or late-night sweet cravings.
what’s in my kitchen:
Do you like peanut butter and chocolate? Let me know what you think of this recipe! I always love hearing from you.
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