Peanut Butter White Chip Protein Bars
Protein bars can really come in handy, especially on busy week-days. As much as I love some store-bought brands, they do have their flaws: long lists of ingredients, select flavors, and oftentimes big price-tags.
Making your own protein bars can seem intimidating, but it's actually so easy and really fun! You can totally customize the flavors, textures, macros, and ingredients. It's difficult to get the protein to calorie ratio quite as low as the store-bought brands, but these come pretty close. AND they have the texture of cookie dough. What's not to like?! I had a lot of fun making these, so definitely stay tuned for more flavor combos and macro ratios!
I like wrapping mine in parchment paper and storing them in the freezer. They de-thaw within 20 minutes, or can be eaten frozen (which is my favorite - think frozen raw cookie dough).
In this recipe, I made 8 large protein bars, but you can customize the size according to your needs. To calculate the nutrition information of your custom-sized bars, multiply all of the macros below by 8, and then re-divide by however many bars you chose to make. Have fun and enjoy!
-1 cup whole wheat flour
-1 1/2 cup vanilla protein powder
-1/2 cup peanut butter (make sure it's a brand with no added sugars)
-2 T honey
-1 tsp. salt
-1 tsp. vanilla
-1/2 cup + 1 T almond milk (crucial to use non-dairy milk alternative)
-1/2 cup coarsely chopped white chocolate chips
1. In a large bowl, combine all dry ingredients until evenly dispersed.
2. Add vanilla and peanut butter, and knead with clean fingers until a crumbly sand-like mixture is formed.
3. First add only 1/2 cup almond milk, and knead for approximately 2-3 minutes until fully combined. Depending on your climate and the protein powder you use, this may be enough liquid to form the bars, however if they do not stick together in a nice clean ball at this point, slowly add more almond milk, 1 T at a time. You will have enough liquid once the dough sticks together in one big ball, without sticking to the sides of your bowl.
4. Fold in chopped white chocolate until evenly dispersed. Save 1-2 T for topping.
5. On a large piece of parchment paper, roll out your protein bars with a rolling pin. Using a ruler, form the dough into a 8.5 inch by 6.5 inch rectangle. It doesn't need to be perfect! If you saved some white chocolate for sprinkling on top, add this now, and using your hands or rolling pin, press the chips firmly into the top of the slab.
6. With a sharp knife, cut the bars into 8 even rectangles, and wrap individually in parchment paper.
7. Store in the freezer for up to 6 months, and either enjoy frozen, or pull 15-20 minutes before eating to de-thaw!
Nutrition Information - makes 8 bars
280 calories, 12.6g fat, 25g carbohydrates, 20g protein